Prep 40 mins
Cook 30 mins
From Andrea Immer
- 1⁄2 ounce dry porcini mushroom
- 1 cup boiling low sodium chicken broth or 1 cup boiling water
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1⁄2 lb shiitake mushroom, wiped clean and tough stems removed
- kosher salt, to taste
- fresh ground black pepper, to taste
- 2 pork tenderloin, trimmed of fat and silver skin, about 1-1/2 lbs
- 1 large shallot, finely chopped
- 1 cup red wine
- 3 dried figs, stemmed and finely chopped
- 1 tablespoon finely chopped fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon veal demi-glace (optional) or 1 tablespoon duck demi-glace (optional) or 1 tablespoon beef demi-glace (optional)
- Soak dry mushrooms in boiling broth, about 30 minutes.
- Strain mushroom liquid through a coffee filter and into a bowl or measuring cup. Squeeze mushrooms to extract any excess liquid.
- Rinse mushrooms to remove any grit, pat dry with paper towels and finely chop.
- In a large skillet, heat a tablespoon of olive oil and a tablespoon of butter over medium-high heat.
- Season pork on all sides with salt and pepper.
- Sear pork in hot pan, turning it to brown on all sides, 3-4 minutes.
- Reduce heat to medium, cover and cook until medium-rare and internal temperature is 145-150 degrees F, 10-12 minutes.
- Transfer to a warmed platter and loosely tent with foil to keep warm.
- Heat a half tablespoon olive oil and half tablespoon of butter in a medium skillet over medium-high heat.
- Add shiitakes and cook until they release their juices and are tender and lightly browned, about 5 minutes.
- Season with salt and pepper, remove from heat and set aside.
- Heat remaining half tablespoon olive oil and half tablespoon of butter in a small saucepan over medium heat.
- Add shallot and cook until softened, about 5 minutes.
- Add wine, reserved mushroom liquid and chopped figs, bring to a boil and reduce by half.
- Add wine reduction to skillet used to cook pork. Bring to a boil, scraping the pan with a wooden spoon to remove any brown bits.
- Stir in thyme and demi-glace, if desired.
- Add chopped porcini mushrooms.
- Remove pan from heat and swirl in the remaining tablespoon butter. Salt and pepper to taste.
- Cut pork into 1-inch thick medallions and return them to pan to heat through.
- Briefly return pan with mushrooms to heat to warm.
- Divide the medallions among four dinner plates. Spoon fig and mushroom sauce on top of medallions and top each portion with a spoonful of shiitakes.