Porcini Pork Tenderloin

Porcini Pork Tenderloin


"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."


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

Original recipe yields 6 servings



  • 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

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  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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  1. 49 Ratings


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 ...

This was delicious with a capital "D"!! I did find the lemon a little overpowering and I'll cut that amount in half next time. I also used only one pork tenderloin (there's 4 of us) and grill...

Great recipe! I followed it exactly and it turned out great. Very easy and quick to prepare, yet very impressive. My guests loved it. The meat was tender and juicy and the sauce was so delicious...

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

excellent! tried with family and am ecxcited to serve for guests tonight. really really fancy tasting dish that is extremely easy to prepare.

This was one of the most delicious recipes I've ever made, and I'm not even a big fan of pork. I had to make some substitutions based on what was in the house...used many of the component herbs...

This recipe is amazing! I did not alter it one iota and it was perfect. the sauce is sophisticated and suitable for the most gracious entertaining. Thank you!