It has been ages since I’ve prepared pork tenderloin. I simply forgot about its existence, and when finally some delicious memories came back to me it was too late for me to make it again. Blue cheese and my pregnancy is to blame. So this variation has to wait. However inspired by my taste buds long term memory I’ve searched for a recipe that would be equally mouthwatering and I’ve found it! And “mouthwatering” doesn’t even fully reflect the taste of this dish.
The juicy meat is infused with the pepper and mushroom flavors and can be served with mashed potatoes or baked potatoes and some nice vegetable on the side. My favorites would include glazed carrots or this carrot salad, but broccoli or green beans would be a great addition too. Also it is a dish that can be served for a family dinner as well as a more fancy gathering with friends. Don’t you think? Just try it.
This recipe was adapted from Kwestia Smaku. A blog you should visit, even if you don’t speak Polish! 🙂
Ingredients:
- 1 lb pork tenderloin
- ~16 mushrooms
- 0.5 oz dried mushrooms
- 1/2 cup water OR chicken broth
- 1/4 cup heavy cream OR half&half
- 1 shallot
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped parsley
- 2 teaspoons Worcester sauce
- 1 teaspoon black pepper OR 2 tablespoons coarsely ground pepper
- salt
Instructions:
- Preheat oven to 355°F.
- Bring water OR chicken broth to boil, pour over dried mushrooms, add Worcester sauce, stir, cover and set aside.
- Sprinkle salt over tenderloin and rub in the pepper.
- Brush it with 1 tablespoon of olive oil, set aside.
- Preheat heavy bottom skillet OR dutch oven, on medium high, with the remaining tablespoon of olive oil.
- Sear tenderloin until it is golden brown.
- Transfer tenderloin with the pan to the oven and cook for 15-20 minutes, until it reaches 155-160°F in its thickets point.
- In the meantime clean and slice mushrooms and chop shallot.
- Once the tenderloin is cooked, transfer the pan OR dutch oven to the stove top (be careful, it is hot!).
- Take the tenderloin out and on to a plate. Set aside and do not slice (it will keep the meat nice and juicy).
- Add 1 tablespoon butter to the pan, scrape all the juice and meat particles from the bottom and turn on heat to medium low.
- Add chopped shallot and mushrooms. Cook, stirring from time to time, until mushrooms are cooked.
- Add Dijon mustard, mix well.
- Add water/chicken broth/dried mushrooms mixture. Mix well.
- Add heavy cream.
- Increase heat to medium high and cook for additional ~4 minutes, until the sauce thickens.
- Stir in chopped parsley.
- To serve: slice tenderloin and pour the sauce over.
- Enjoy!
Yield: 4 portions
Nutritional Info (per portion, prepared with heavy cream): Cal 321, Prot 29g, Carb 8g, Fat 20g, Fiber 2g
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