Pork Tenderloin with Porcini and Polenta

Name: Pork Tenderloin with Porcini and Polenta
Prep time: 5 min
Cook time: 1 h 10 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 900 g pork tenderloin; 150 g butter; 500 g porcini mushrooms; 150 g onions; 2 garlic cloves; 150 g corn flour; 500 ml milk; 200 ml red wine; 100 ml chicken stock; 3 twigs thyme; 2 prigs rosemary; salt; pepper

User Reviews

4.9

144 reviews

Excellent

Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins
Servings
4 servings
Course
Main Course
Cuisine
International

Pork Tenderloin with Porcini and Polenta

Iris Warren

Report

All I am saying is: pork tenderloin, porcini mushrooms, creamy polenta with herbs and red wine sauce! Just delish!

Share:

I Made This!

108 people made this

Print

30 people printed this

Save this

86 people saved this

Ingredients

Servings

900 g pork tenderloin
150 g butter
500 g porcini mushrooms boletus
150 g onions chopped
2 garlic cloves crushed
150 g corn flour
500 ml milk
200 ml red wine
100 ml chicken stock (or beef stock)
3 twigs thyme
2 prigs rosemary
salt
pepper

Add to Shopping List

Instructions

Combine the milk and an equal amount of water, add salt and boil in a covered pot on low heat. When it starts to boil, add the corn flour and whisk until the polenta is done. Add the finely chopped herbs and 50g (1.75 oz) butter then put aside.
Season the pork tenderloin with salt and pepper and fry on all sides in a pre-heated pan. Transfer to a tray and bake for about 15 minutes at 180°C (355°F).
In the same hot pan used for frying the pork, add the red wine and let it reduce to a quarter of the initial quantity. Add the stock and continue to boil the reduction. Add 20g (3/4 oz) of cold butter and mix well, over high heat, until the sauce reaches the right consistency.
Slice the onion into large cubes, add the minced garlic and sauté in butter (80g or 2.75 oz), over medium heat until golden.
Add the porcini mushrooms cut into large pieces, fry briefly then add the thyme and rosemary. Continue to cook the mushrooms until they brown.
Enjoy!