Pork Tenderloin with Porcini Mushrooms

This easy recipe perfectly blends succulent pork with a rich, earthy porcini mushroom sauce. The black cherry and cassis aromas and flavor of the 2021 J. Lohr Carol's Vineyard Cabernet Sauvignon are superb match with the dish – elevating your weeknight dinner to new heights.

Ingredients:

For the Pork Tenderloin:

• 2 pork tenderloins (about 1 pound each)
• 2 Tbsp. olive oil
• 2 cloves garlic, minced
• salt and freshly ground black pepper, to taste
• 1 tsp. dried thyme
• 1 tsp. dried rosemary
• 1 tsp. dried oregano
• 1 tsp. paprika

For the Porcini Mushroom Sauce:

• 1 cup dried porcini mushrooms
• 2 cups hot water
• 2 Tbsp. unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup fresh cremini or button mushrooms, sliced
• 1/2 cup heavy cream
• 1/2 cup Carol's Cabernet Sauvignon
• salt and freshly ground black pepper, to taste
• fresh parsley, chopped (for garnish)

Instructions:

For the Pork Tenderloin:

1. Start by preheating your oven to 375°F (190°C).
2. In a small bowl, mix together the minced garlic, salt, black pepper, dried thyme, dried rosemary, dried oregano, and paprika to create a flavorful rub for the pork tenderloins.
3. Pat the pork tenderloins dry with paper towels. Then, rub the spice mixture evenly over the entire surface of the tenderloins.
4. In a large ovenproof skillet, heat the olive oil over medium-high heat. Once hot, add the pork tenderloins and sear them for about 2-3 minutes per side, or until nicely browned.
5. Transfer the skillet with the seared pork tenderloins to the preheated oven. Roast for approximately 15-20 minutes or until the internal temperature reaches 145°F (63°C) for medium-rare. Adjust the cooking time for your desired level of doneness.
6. Remove the skillet from the oven and transfer the pork tenderloins to a cutting board. Cover them loosely with foil and let them rest while you prepare the mushroom sauce.

For the Porcini Mushroom Sauce:

1. While the pork is roasting, place the dried porcini mushrooms in a bowl and pour the hot water over them. Let them soak for about 15-20 minutes or until they become soft and rehydrated.
2. Once rehydrated, strain the porcini mushrooms through a fine-mesh strainer to remove any grit. Reserve the soaking liquid.
3. In a separate skillet, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté until they become translucent and fragrant, about 2-3 minutes.
4. Add the sliced fresh mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes.
5. Pour in the Carol's Cabernet Sauvignon and the strained soaking liquid from the porcini mushrooms. Simmer and reduce the liquid by half, which will take about 5-7 minutes.
6. Stir in the heavy cream and rehydrated porcini mushrooms. Simmer the sauce for an additional 5 minutes, or until it thickens to your desired consistency.
7. Season the sauce with salt and freshly ground black pepper to taste.

To Serve:

1. Slice the rested pork tenderloins into medallions.
2. Plate the pork medallions, spoon the porcini mushroom sauce over the top, and garnish with chopped fresh parsley.
3. Serve your pork tenderloin with porcini mushrooms alongside a glass of 2021 Carol's Cabernet Sauvignon. Enjoy the fragrant black cherry and cassis flavors, which pair beautifully with the earthy richness of the porcini mushroom sauce and the tender pork.