Porcini Pork Tenderloin

1. 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.

2. 2

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

3. 3

   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.

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.