Best 2 Porcini Pork Tenderloin Recipes

PORCINI PORK TENDERLOIN

Steps:

• 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 145 degrees F (63 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.

ROASTED PORK TENDERLOIN WITH SUNCHOKE AND PORCINI JUS

Steps:

• Porcini Jus 1. Bring water to boil, remove from heat and soak porcinis for 20 minutes. Using 1 TBSP butter, cook the crimini mushrooms, about 5 mins. Add the porcinis and liquid and cook down, 1 minute. Add broth and vinegar and cook down, about 4 minutes. Remove from heat and whisk in remaining butter. Set aside. Pork Tenderloin 1. Preheat oven to 425°. Season the tenderloin with salt and pepper. 2. In a large skillet sear the pork on each side, around 2 mins per side (around 6-8 min total). 3. Transfer to a rimmed baking sheet and insert an instant read thermometer and put in the oven until it reaches 140°, about 17-20 minutes. 4. Transfer to cutting board and let rest 5 minutes before cutting. Cut slices 1/4- 1/2" thick. Two slices per person. You should have some pork left over. Sunchoke Puree 1. In a medium sauce pan combine the sunchokes, cream, and butter and bring to a boil. Lower the heat to simmer and cook until the sunchokes are tender, about 8-10 minutes. 2. Remove from heat and pour mixture through strainer over a bowl, reserving the liquid. Add the drained sunchokes to a food processor or blender and start adding the liquid and puree until smooth. Transfer to a bowl and season with salt and pepper. (For an extra pop of flavor you can also stir in 1 TBSP black truffle oil). Sunchoke Chips 1. Line a dish with paper towel to absorb oil. 2. Add a 1/2" of canola oil to a deep pan or pot and add 8-10 slices of sunchoke at a time. Cook until lightly tan in color (they will keep cooking slightly so don't pull them out at the last minute or they will look burned). 2-3 mins per batch. 3. With a slotted spoon transfer slices to paper towel and sprinkle with kosher salt. Repeat until all are cooked. You want approx 24 chips per plate. Plate: Using a tablespoon utensil, add dollop of sunchoke puree to plate, add 2 slices of pork, 1-2 tsp of porcini sauce, and sprinkle chips. (Add shaved black truffle for pop, if you have it).