Pork Tenderloin with Porcini and Polenta
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 15 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
International
Pork Tenderloin with Porcini and Polenta
Description
Pork Tenderloin with Porcini and Polenta highlights a well-seared pork tenderloin seasoned and roasted to medium doneness. The polenta is prepared by boiling a combination of milk and water with salt, then whisking in cornflour until thick and cooked, finished with butter and herbs for richness. Porcini mushrooms are sautéed with onion, garlic, thyme, and rosemary, browned to bring out their earthy flavor. A sauce is created by reducing red wine and stock to a concentrated liquid, enriched with cold butter for sheen and smoothness. The components combine to offer a dish where the tender pork mingles with creamy polenta and the robust texture and flavor of porcini, enhanced by the herbaceous sauce.
This dish suits a main course served with the mushrooms and polenta providing complementary flavors and textures—soft cornmeal base, hearty mushrooms, and juicy pork—making each bite balanced and satisfying.
Ingredients
- 900 g pork tenderloin
- 150 g butter
- 500 g porcini mushrooms boletus
- 150 g onion chopped
- 2 garlic crushed, cloves
- 150 g cornflour
- 500 ml milk
- 200 ml red wine
- 100 ml chicken stock (or beef stock)
- 3 twigs thyme
- 2 prigs rosemary
- salt
- black pepper
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!
Notes
User Reviews
Overall Rating
4.9
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