4.9 from 144 votes
Pork Tenderloin with Porcini and Polenta
This meal features tender pork tenderloin cooked and baked to retain juiciness, accompanied by a creamy polenta and sautéed porcini mushrooms. The sauce uses red wine and chicken or beef stock reduced to a rich glaze with butter. The polenta is made with milk and water for creaminess, finished with butter and herbs. Porcini mushrooms are cooked with garlic and herbs until browned, imparting an earthy depth that complements the pork and soft polenta base.
Prep Time
5 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 15 mins
Servings:
4
servings
Course:
Main Course
Cuisine:
International
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!
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