Prep 30 mins
Cook 22 mins
This is from a special edition of Coup de Pouce. This is an espress recipe.
- 14 g dehydrated mushroom pieces
- 2 (1/2 lb) pork tenderloin
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh black pepper
- 2 tablespoons vegetable oil
- 1 shallots or 1⁄2 onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 tablespoons brandy or 2 tablespoons chicken stock
- 2 tablespoons half-and-half cream
- In a small bowl (heat resistant), soak mushrooms in 1 cup of boiling water for about 10 minutes or until they have softened. With a skimmer, remove the mushrooms from the water, sponge them and roughly chop them. Set aside. In a fine sieve placed on a measuring cup, strain the liquid of the mushrooms. Add enough water to obtain 3/4 cup of liquid. Set aside.
- Sprinkle salt and pepper on the pork tenderloins. In a large skillet oven-proof, heat half the oil at medium-high heat. Add pork and brown on each side for about 6 minutes. Keep cooking in a preheated oven of 400 F for about 15 minutes or until pork is lightly pink inside. Put pork tenderloins in a plate and cover with foil paper, without stretching. Let rest 5 minutes, then cut in slices of 1 inch thick.
- Meanwhile, in the skillet, heat remaining oil at medium-low heat. Add shallot, garlic, mushrooms and cook, stirring occasionnaly, for about 6 minutes or until veggies are browned and softened. Add brandy and let simmer for about 30 seconds or until almost all evaporated. Add the liquid of the mushrooms and cream, let simmer for about 10 minutes or until sauce has reduced to about 1/2 cup. Add cooking juice of the pork and stir. Serve the pork with the mushroom sauce.
Thank you for this recipe for a delicious and quick meal. I enjoyed it very much.
This was wonderful Boomie. We enjoyed it very much. The tenderloins were perfectly cooked and the sauce was too die for. What a great flavor. The mushroom were tender and delicious. I did use oyster mushrooms and the chicken stock option. Thanks so much for sharing.
This turned into a really nice dinner! I did use a pork roast instead of tenderloin so I did need to adjust the cooking time. Loved the mushrooms!!