Skip to content
Pork Tenderloin with Forest Mushroom Sauce

Pork Tenderloin with Forest Mushroom Sauce

Pork Tenderloin with Forest Mushroom Sauce

Using three different types of mushrooms turly deepens the earthy floavrs that pair so naturally with Pinot Noir, making this rustic yet elegant dish a great match for WinExpert LE21 Pinot Noir Shiraz.

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings

 

Ingredients

  • 1 1/2 c. mushroom broth (approximately)
  • 1 pkg (14 g) dried procini or mixed mushrooms
  • 2 tbsp each butter and olive oil, divided
  • 2 c. sliced mixed fresh mushrooms
  • 1 small onion, sliced
  • 2 tsp. chopped fresh thyme
  • 2 large cloves, minced
  • 1 pork tenderloin (about 600 g)
  • Salt and Pepper
  • 2 tbsp. all purpose flour, divided
  • 1 tbsp Dijon Mustard
  • 1/4 c. WinExpert LE21 Pinot Noir Shiraz or similar style red wine
  • Mashed potatoes, hot cooked noodles or polenta (optional)

 

Method

Bring broth and dried mushrooms to a boil in a small pot set over medium heat; remove from heat and let stand for 5 minutes. Strain, reserving broth and mushrooms separately. Top up broth to measure 1 cup (if needed). Chop rehydrated mushrooms; set aside.

Heat half the butter and oil in a large skillet. Add fresh mushrooms, onion and thyme; saute for 10 to 12 minutes or until golden. Add rehydrated mushrooms and garlic, season with salt and pepper to taste. Cook for 1 minute then scrape into a bowl.

Meanwhile, cut pork into 1 1/2-inch thick medallions. Season with salt and pepper; coat evenly with 1 tbsp. flour.

On medium, heat remaining butter and oil in a large skillet. Brown pork until golden on each side; set aside. Return mushroom mixture to pan. Stir in mustard and remaining flour. Stir in wine to deglaze skillet; stir in reserved broth and bring to a simmer, stirring, until thickened.

Reduce heat to low. Return pork tenderloin to skillet; cook, turning once in sauce, for 5 to 7 minutes or until just a hint of pink remains in the center. Serve with the side dish of choice and spoon sauce over the top.

Download the Quick One Page Instructions Here

Previous article Grilled Lamb & Fig Skewers
Next article Lemon & Rosemary Butter Braised Shrimp