Herb Roasted Pork Tenderloin with Crea..

Cooking Instructions

METHOD:

For the herb crust, remove the leaves of the herbs from the stems, discard the stems, and chop finely. Place on a large flat plate and reserve.

For the creamed mushrooms, remove any tough stems and clean mushrooms if necessary. Cut mushrooms into bite-size pieces, if necessary. Heat the butter in a large skillet over high heat. Once bubbles subside and butter begins to take on a nutty aroma, add mushrooms. The mushrooms will release their moisture, continue cooking until the liquid is evaporated and the mushrooms are soft, approximately 10 minutes. Add shallot and garlic and cook for 1 minute longer. Add heavy cream and reduce heat to medium. Cook until mixture is reduced by 1/3 and takes on a saucy consistency. Season with salt and pepper. Keep warm.

For the pork tenderloins, heat oven to 350°F. Season pork with salt and pepper and roll in herb mixture. Heat the oil in a large skillet over high heat until it just smoking. Add pork and sear on all sides. Finish to medium in oven. Let rest 5 minutes.

Place mushrooms in center of plate. Slice tenderloins into medallions and place on top of mushrooms. Drizzle any pan juices over the pork and serve.

Round Out the Meal:

With creamy polenta

Kid Friendly:

Substitute white button mushrooms for the wild mushrooms.