| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 1 lb Pork Tenderloin
- 2 Tbsp olive oil
- 1 1/2 Tsp Fresh Time chopped
- 1 Tsp Fresh Rosemary chopped
- 1 Tsp Sea Salt
- 8 oz Mixed Wild Mushrooms coarsely chopped
- 2 Tbsp Unsalted Butter (or Ghee)
- 1 Garlic Clove minced
- 1/4 c Red Wine white wine may be used
- 1 c Chicken Broth
- 1 Tbsp Flour gluten free preferred
Ingredients
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Instructions
Pork
- Preheat the oven to 425 Degrees F.
- Combine the herbs and 1/2 t. of salt in a small bowl.
- Rub 2 t. oil over the pork. Then coat it with the herb mixture. Reserve a bit of the herbs for the mushrooms.
- Heat 1 t. oil in a skillet. Sear the pork until browned on all sides.
- Transfer the pork to a shallow roasting pan. Roast about 12 minutes. (Meat thermometer 140 Degrees in the thickest part.)
- Remove from oven and let it rest for 5 minutes (or more) before slicing.
Mushrooms
- In the same skillet, add 1 T. Butter or Ghee and the Mushrooms.
- Cook about 5 minutes. Let them brown a bit before turning them over and cooking another 2-3 minutes.
- Add the Garlic, 1/2 t. Salt and the reserved herbs.
- Stir in the wine. Cook until it evaporates.
- Add a bit more butter. Stir in the flour to make a paste (roux).
- Gradually add in the Chicken Broth and whisk till smooth.
- Cook while stirring until the sauce has thickened...about 5 minutes.
Finishing Touch
- Slice the pork and garnish with mushrooms
Recipe Notes
This recipe pairs well with Livliga (http://www NULL.livligahome NULL.com/?Click=804) dinnerware.