"aem" > wrote in message
...
> Due to a combination of unexpected factors I ended up with a leftover
> pork tenderloin, a little more than a pound. I sauteed a bunch of
> mushrooms, maybe 8 oz., in a generous dollop of butter, squeezing the
> juice of a lime over them as they cooked. Then I sliced the
> tenderloin thinly and added that to the mushrooms. Stirred in sour
> cream until all heated through and served it over rice. It was
> lacking something, or maybe several somethings, but I excused myself
> because I was tired. Looking back, I think I had the beginnings of
> something that could have been pretty good if I figured out what to
> add. Onion? Worcestershire? Tomato paste? Sherry? Parsley in some
> way other than a garnish sprinkle? What would you have done? -aem

1. The lime juice is a little sweet - at any rate sweeter than lemon
juice.
2. The acid in the citrus juice cuts the oiliness (is there such a word?)
of the butter. good choice.
3. Onions add a lot of flavor to any meat dish.
4. I really like the flavor of mustard with pork - I would have been
tempted to use some Dijon to the dish.


--
Dimitri

Searing

http://kitchenguide.wordpress.com.