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Porcini Pork Tenderloin

Porcini Pork Tenderloin

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Ryan Nomura

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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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 631 kcal
  • 32%
  • Fat:
  • 39.4 g
  • 61%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 38.9 g
  • 78%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 414 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Preheat oven to 400 degrees F (200 degrees C). Soak mushrooms in boiling hot water for 10 minutes to rehydrate.
  3. 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.
  4. 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.
  5. 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

naples34102
59
12/26/2007

I served this for Christmas dinner and it was just okay with my group, myself included. The recipe calls for too much herbs, too much lemon juice (white wine would have been a better substitute) and we found the honey did not complement the sauce at all. I think it's simply that there are just too many flavors going on here.

jimmy d
40
5/16/2006

After trying two other recipes from this submitter, I figured why not do this one as well? Came out great! Other two recipes were Asian (Sesame Crusted Mahimahi) and Moroccan (Moroccan Sea Bass Ceviche) in flavor and now this one is French. This person has a very wide range of cooking talent with different cuisines.

Ryan Nomura
37
4/20/2007

For another little tweak on this dish, after you pan sear the pork, let the surface temp. cool for a little bit then wrap the pork tenderloin in proscuitto, serrano ham, or something similar to that before you roast it in the oven. Just watch your seasoning as the proscuitto will also add some saltiness to the dish.