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Porcini Pork Tenderloin

SUBMITTED BY: Ryan Nomura PHOTO BY: Cardamum

"You can use fresh or dried herbes de Provence in this recipe. The mixture commonly contains basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, and thyme."

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PREP TIME	20 Min
COOK TIME	25 Min
READY IN	3 Hrs 45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1/2 cup extra virgin olive oil
1/2 cup herbes de Provence
4 cloves garlic, minced
3 pounds pork tenderloin
1/2 cup dried porcini mushrooms
1 cup boiling water
1/2 cup cognac
1 lemon, juiced
3 shallot, thinly sliced
1/2 cup heavy cream
1/4 cup unsalted butter, chilled and cut into small cubes
2 tablespoons honey
coarse salt and ground black pepper to taste

DIRECTIONS

In a large measuring cup, mix together olive oil, herbes de Provence, and garlic. Place tenderloin in a large, rectangular baking pan. Pour olive oil mixture over meat, and turn to coat. Cover, and refrigerate for 3 hours.
Preheat oven to 400 degrees F (200 degrees C). Soak mushrooms in boiling hot water for 10 minutes to rehydrate.
Heat a large skillet over high heat. Remove meat from marinade, and discard any remaining marinade. Place meat in hot pan, and brown evenly. Return meat to baking dish.
Cook tenderloin in preheated oven about 15 to 20 minutes, or until the internal temperature of the meat is 150 degrees F (65 degrees C). Remove from oven, and allow it to rest for 5 minutes before slicing.
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. 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. Serve over sliced tenderloin.

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REVIEWS

Reviewed on May 16, 2006 by jimmy d

After trying two other recipes from this submitter, I figured why not do this one as well?... MORE

Reviewed on Dec. 26, 2007 by naples34102

I served this for Christmas dinner and it was just okay with my group, myself included. The... MORE

Reviewed on Apr. 20, 2007 by Ryan Nomura

For another little tweak on this dish, after you pan sear the pork, let the surface temp. cool... MORE

Reviewed on Sep. 27, 2006 by Kina

Great recipe! I followed it exactly and it turned out great. Very easy and quick to prepare,... MORE

Reviewed on Apr. 15, 2006 by cristal

This came out really good! The sauce was unbelievable! Served it with garlic mashed potatoes... MORE

Reviewed on May 13, 2006 by JOCARROLL

excellent! tried with family and am ecxcited to serve for guests tonight. really really fancy... MORE

Reviewed on Mar. 26, 2008 by SHADOWMERV

This was delicious with a capital "D"!! I did find the lemon a little overpowering and I'll... MORE

Reviewed on Jan. 21, 2007 by JanW

This recipe is amazing! I did not alter it one iota and it was perfect. the sauce is... MORE

Reviewed on Jan. 16, 2008 by Cardamum

This was one of the most delicious recipes I've ever made, and I'm not even a big fan of pork.... MORE

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