Savory Porcini Pork Tenderloin with Cognac Cream Sauce
A tender pork tenderloin infused with herbes de Provence and garlic, served with a luscious porcini mushroom and cognac cream sauce accented by honey and lemon.
Ingredients
- 1/2 cup extra virgin olive oil
- 1/2 cup herbes de Provence
- 4 cloves garlic, minced
- 3 pounds pork tenderloin
- 1/2 cup dried porcini mushrooms
- 1 cup boiling water
- 1/2 cup cognac
- 1 lemon, juiced
- 3 shallots, thinly sliced
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, chilled and cut into small cubes
- 2 tablespoons honey
- to taste coarse salt
- to taste ground black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, combine olive oil, herbes de Provence, minced garlic, salt, and pepper. Rub this mixture all over the pork tenderloin.
- Heat a large oven-safe skillet over medium-high heat. Sear the pork on all sides until golden brown, about 3-4 minutes per side.
- Transfer the skillet with the pork to the oven and roast for 20-25 minutes, or until an internal temperature of 145°F (63°C) is reached. Remove pork and let it rest.
- While the pork roasts, soak the dried porcini mushrooms in boiling water for 15 minutes, then drain and reserve the soaking liquid.
- In a medium saucepan, melt a tablespoon of olive oil over medium heat. Add sliced shallots and cook until translucent, about 3 minutes.
- Add the soaked porcini mushrooms and cook for another 2 minutes.
- Deglaze the pan with the cognac, letting it simmer and reduce by half.
- Add the reserved porcini soaking liquid (avoiding sediment) and lemon juice. Bring to a gentle simmer.
- Stir in the honey and heavy cream, simmering until the sauce thickens slightly, about 5 minutes.
- Remove the sauce from heat and whisk in the chilled butter cubes one at a time to enrich and thicken the sauce.
- Slice the rested pork tenderloin and serve topped with the porcini cognac cream sauce.
