Porcini Pork Tenderloin

Name: Porcini Pork Tenderloin
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings coarse salt and ground black pepper to taste; 118 milliliters cognac; 118 milliliters dried porcini mushrooms; 118 milliliters extra virgin olive oil; 4 cloves garlic, minced; 118 milliliters heavy cream; 118 milliliters herbes de Provence; 2 Tbsps honey; 1 lemon, juiced; 1 kilograms pork tenderloin; 3 shallot, thinly sliced; 59 milliliters unsalted butter, chilled and cut into small cubes; 237 milliliters boiling water

Porcini Pork Tenderloin might be just the main course you are searching for. This recipe makes 6 servings with 655 calories, 48g of protein, and 41g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. If you have pork tenderloin, butter, shallot, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes about 3 hours and 45 minutes.

Instructions

In a large measuring cup, mix together olive oil, herbes de Provence, and garlic.

Ingredients you will need

Herbes De Provence

Olive Oil

Garlic

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Measuring Cup

Place tenderloin in a large, rectangular baking pan.

Equipment you will use

Baking Pan

Pour olive oil mixture over meat, and turn to coat. Cover, and refrigerate for 3 hours.

Ingredients you will need

Olive Oil

Meat

Preheat oven to 400 degrees F (200 degrees C). Soak mushrooms in boiling hot water for 10 minutes to rehydrate.

Ingredients you will need

Mushrooms

Water

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Oven

Heat a large skillet over high heat.

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Frying Pan

Remove meat from marinade, and discard any remaining marinade.

Ingredients you will need

Marinade

Meat

Place meat in hot pan, and brown evenly. Return meat to baking dish.

Ingredients you will need

Meat

Equipment you will use

Baking Pan

Cook tenderloin in preheated oven about 15 to 20 minutes, or until the internal temperature of the meat is 145 degrees F (63 degrees C).

Ingredients you will need

Meat

Equipment you will use

Oven

Remove from oven, and allow it to rest for 5 minutes before slicing.

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Oven

Meanwhile, combine the water in which the mushrooms were soaked, cognac, lemon juice, and shallots in a saucepan. Cook over medium heat until liquid is almost gone.

Ingredients you will need

Lemon Juice

Mushrooms

Shallot

Cognac

Water

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Sauce Pan

Pour in the cream. Bring to a boil, and then reduce heat to medium-low. Chop mushrooms, and stir into the sauce. Continue cooking until the sauce thickens. Stir in the butter and honey. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Mushrooms

Butter

Cream

Honey

Sauce

Serve over sliced tenderloin.

Equipment

Ingredients

Servings:

6servings

coarse salt and ground black pepper to taste 118milliliters

cognac 118milliliters

dried porcini mushrooms 118milliliters

extra virgin olive oil 4cloves

garlic, minced 118milliliters

heavy cream 118milliliters

herbes de Provence 2Tbsps

honey 1

lemon, juiced 1kilograms

pork tenderloin 3

shallot, thinly sliced 59milliliters

unsalted butter, chilled and cut into small cubes 237milliliters

boiling water

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try Bodega Norton Malbec Reserva. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 20 dollars per bottle.