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1
Set oven to broil. Arrange tomatoes in a thin layer on a baking sheet and season with salt and pepper. Broil for approximately 12 minutes or until slightly charred. In a medium sauce pan, combine butter and flour until evenly incorporated, and then whisk in milk, stirring until thickened, about 2-3 mins. Reduce heat to simmer, add in tomatoes and puree with an immersion blender or regular blender for a smooth sauce. Set aside.
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2
Boil water in a medium sauce pan, season liberally with salt and add in orzo.
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3
While orzo is cooking, in a saute pan heated with olive oil, cook the shallots and oyster mushrooms until browned, and set aside. Drain orzo and return to pan off the heat. Stir in the marscapone cheese, and the oyster mushroom mix, reserving 1 tsp to garnish each plate. Stir until evenly mixed.
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4
Remove any silverskin or excess fat from the tenderloin and season liberally with salt and pepper. Preheat oven to 375F.
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5
Heat a large saute pan over med-high heat and add in the olive oil and butter. When pan is hot, add in the pork tenderloin, searing both sides until caramelized, 3-4 minutes. Finish in the oven for approximately 10-12 minutes depending on the size of your tenderloin, until cooked through.
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6
To plate: sing a ring mold, spoon 3-4 tbsp of the orzo mixture into the center of each plate and using a squeeze bottle or a small spoon, drizzle sauce around the edge of the mold. Remove mold and you should have a lovely little puck holding its shape.
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7
Slice 3 small medallions of pork and arrange on top of the orzo. Top with the reserved caramelized shallot and mushroom mixture and garnish with fresh chives or flatleaf parsley, serve immediately.
