Porcini Pork Tenderloin

Porcini Pork Tenderloin

43

"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."

Ingredients

3 h 45 m {{adjustedServings}} servings 631 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

43
  1. 49 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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)...

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 ...

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 ...