Roast Pork Tenderloin with Wild Mushrooms
Here's easy with a "WOW" factor. Just 30 minutes to "fabulous." Serves 4
INGREDIENTS 1 Pound Pork Tenderloin 2 T. Olive Oil 1 1/2 t. chopped fresh Thyme 1 t. chopped fresh Rosemary 1 t. Sea Salt 8 oz Mixed Wild Mushrooms (chopped coarsely) 2 T Unsalted Butter (or Ghee) 1 Clove Garlic- minced 1/4 c. Wine (I prefer red) 1 c. Chicken Broth 1 T. Flour (I use gluten free)
HOW I DO IT Preheat the oven to 425 Degrees F. Combine the herbs and 1/2 t. of salt in a small bowl. Rub 2 t. oil over the pork. Then coat it with the herb mixture. Reserve a bit of the herbs for the mushrooms. Heat 1 t. oil in a skillet. Sear the pork until browned on all sides. Transfer the pork to a shallow roasting pan. Roast about 12 minutes. (Meat thermometer 140 Degrees in the thickest part.) Remove from oven and let it rest for 5 minutes (or more) before slicing. The Mushrooms- Do these while the pork is resting. In the same skillet, add 1 T. butter or ghee...and the mushrooms. Cook about 5 minutes. Let them brown a bit before turning them over and cooking another 2-3 minutes. Add the Garlic, 1/2 t. Salt and the reserved herbs. Stir in the wine. Cook until it evaporates. Add a bit more butter. Stir in the flour to make a paste (roux). Gradually add in the chicken broth and whisk till smooth. Cook while stirring until the sauce has thickened...about 5 minutes.
To Finish Slice the pork. Garnish with the mushrooms.