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.

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