Pairs perfectly with 2021 Carol's Vineyard Cabernet Sauvignon
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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:
- Start by preheating your oven to 375°F (190°C).
- 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.
- Pat the pork tenderloins dry with paper towels. Then, rub the spice mixture evenly over the entire surface of the tenderloins.
- 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.
- 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.
- 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:
- 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.
- Once rehydrated, strain the porcini mushrooms through a fine-mesh strainer to remove any grit. Reserve the soaking liquid.
- 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.
- Add the sliced fresh mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes.
- 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.
- 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.
- Season the sauce with salt and freshly ground black pepper to taste.
To Serve:
- Slice the rested pork tenderloins into medallions.
- Plate the pork medallions, spoon the porcini mushroom sauce over the top, and garnish with chopped fresh parsley.
- 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.