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Rosemary-Seared Pork Tenderloin with Truffle Porcini Sauce

Name: Rosemary-Seared Pork Tenderloin with Truffle Porcini Sauce
Total time: 40 min
Yield: Serves 6
Ingredients: 18 dried porcini mushrooms; 3 pounds pork tenderloin; 3 tablespoons dried rosemary; 1 teaspoon fine sea salt; Canola oil cooking spray; 1 teaspoon all-purpose flour; 4 teaspoons white truffle oil, divided; 1 tablespoon salted butter, softened; 2 tablespoons extra-virgin olive oil; 2 small shallots, finely chopped; 1/2 teaspoon ground black pepper

Serves 6

Time 40 min

What better testament to your devotion than this magnificent pork tenderloin, sliced into medallions and served with a savory sauce featuring porcini mushrooms and white truffle oil. Creamy risotto and braised bitter greens would be perfect complements to this culinary delight.

Ingredients

18 dried porcini mushrooms
3 pounds pork tenderloin
3 tablespoons dried rosemary
1 teaspoon fine sea salt
Canola oil cooking spray
1 teaspoon all-purpose flour
4 teaspoons white truffle oil, divided
1 tablespoon salted butter, softened
2 tablespoons extra-virgin olive oil
2 small shallots, finely chopped
1/2 teaspoon ground black pepper

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Method

Preheat the oven to 375°F.

Pour 1 1/2 cups hot water over mushrooms in a medium bowl and set aside to let soak until softened while you prepare the tenderloin.

Season tenderloin with dried rosemary and salt and pepper.

Lightly spray the tenderloin all over with canola oil spray.

Preheat an oven-proof skillet until you start to see wisps of smoke rising from the pan.

Add tenderloin and sear until golden brown on all sides.

Transfer the pan to the oven and roast 10 to 15 minutes to finish cooking the tenderloin.

Transfer to a plate and set aside to let rest.

Meanwhile, drain mushrooms, reserving soaking liquid, and cut into small pieces. Set aside.

Mix flour, 1 teaspoon of the truffle oil and butter in a small bowl and set aside.

Heat olive oil and 2 teaspoons of the truffle oil in a large skillet over medium heat.

Add shallots and cook for 2 to 3 minutes, until translucent.

Add mushrooms and cook for 1 minute more.

Deglaze the pan by pouring in the reserved mushroom liquid.

Bring to boil and then whisk in the butter mixture until well incorporated and the sauce begins to thicken.

Pour any juices from the resting tenderloin into the skillet along with the remaining 1 teaspoon truffle oil. Stir to combine.

Slice the tenderloin into medallions and spoon the sauce over top. Serve immediately.

Nutritional Info:

Per serving: 460 calories (170 from fat), 19g total fat, 4.5g saturated fat, 150mg cholesterol, 330mg sodium, 15g carbohydrates (5g dietary fiber, 1g sugar), 55g protein.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients

18 dried porcini mushrooms
3 pounds pork tenderloin
3 tablespoons dried rosemary
1 teaspoon fine sea salt
Canola oil cooking spray
1 teaspoon all-purpose flour
4 teaspoons white truffle oil, divided
1 tablespoon salted butter, softened
2 tablespoons extra-virgin olive oil
2 small shallots, finely chopped
1/2 teaspoon ground black pepper

Shop with Prime

Exclusively for Prime members in select ZIP codes.