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["Porcini Jus", "1. Bring water to boil, remove from heat and soak porcinis for 20 minutes. Using 1 TBSP butter, cook the crimini mushrooms, about 5 mins. Add the porcinis and liquid and cook down, 1 minute. Add broth and vinegar and cook down, about 4 minutes. Remove from heat and whisk in remaining butter. Set aside.", "", "Pork Tenderloin", "1. Preheat oven to 425u00b0. Season the tenderloin with salt and pepper.", "2. In a large skillet sear the pork on each side, around 2 mins per side (around 6-8 min total).", "3. Transfer to a rimmed baking sheet and insert an instant read thermometer and put in the oven until it reaches 140u00b0, about 17-20 minutes.", "4. Transfer to cutting board and let rest 5 minutes before cutting. Cut slices 1/4- 1/2"" thick. Two slices per person. You should have some pork left over.", "", "Sunchoke Puree", "1. In a medium sauce pan combine the sunchokes, cream, and butter and bring to a boil. Lower the heat to simmer and cook until the sunchokes are tender, about 8-10 minutes.", "2. Remove from heat and pour mixture through strainer over a bowl, reserving the liquid. Add the drained sunchokes to a food processor or blender and start adding the liquid and puree until smooth. Transfer to a bowl and season with salt and pepper. (For an extra pop of flavor you can also stir in 1 TBSP black truffle oil).", "", "Sunchoke Chips", "1. Line a dish with paper towel to absorb oil.", "2. Add a 1/2"" of canola oil to a deep pan or pot and add 8-10 slices of sunchoke at a time. Cook until lightly tan in color (they will keep cooking slightly so don't pull them out at the last minute or they will look burned). 2-3 mins per batch.", "3. With a slotted spoon transfer slices to paper towel and sprinkle with kosher salt. Repeat until all are cooked. You want approx 24 chips per plate.", "", "Plate: Using a tablespoon utensil, add dollop of sunchoke puree to plate, add 2 slices of pork, 1-2 tsp of porcini sauce, and sprinkle chips. (Add shaved black truffle for pop, if you have it)."]
