Porcini Pork Tenderloin Tarifi

Malzemeler

• 1/2 cup extra virgin olive oil, 1/2 cup herbes de Provence, 4 cloves garlic, minced, 3 pounds pork tenderloin, 1/2 cup dried porcini mushrooms, 1 cup boiling water, 1/2 cup cognac, 1 lemon, juiced, 3 shallot, thinly sliced, 1/2 cup heavy cream, 1/4 cup unsalted butter, chilled and cut into small cubes, 2 tablespoons honey, coarse salt and ground black pepper to taste

Hazırlanışı

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. * Preheat oven to 400 degrees F (200 degrees C). Soak mushrooms in boiling hot water for 10 minutes to rehydrate. * 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. * 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. * 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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