Roast Pork Tenderloin with Wild Mushrooms
Mixed Wild Mushrooms
Unsalted Butter (or Ghee)
white wine may be used
gluten free preferred
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.
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.
Slice the pork and garnish with mushrooms
This recipe pairs well with