This is a relatively simple meal to throw together quickly and has the perfect taste profile for winter thanks to the porcini broth. Porcini mushrooms can be quite expensive, so if you're trying to reduce the cost of the recipe, skimp on the other exotic mushrooms (and use just cremini instead of the mixed blend) and keep the porcini mushrooms. The broth is delicious and goes perfectly with broth! The only complaint is that this recipe wasn't quite good enough to warrant the high cost, but it is a nice way to shake up the weeknight routine! If you want to make it a bit heartier, serve with a side of your favorite style of potatoes.
Skill Level: Easy
Time to Make: 40 minutes
1 ounce dried porcini mushrooms (about ¾ cup)
1 pound pork tenderloin
Salt and pepper to taste
2 tablespoons olive oil
1 small shallot
6 ounces mixed mushrooms (a combination of maitake, chanterelle, beech, oyster, cremini, or shiitake)
2 medium carrots
1 cup low-sodium chicken broth
Prep Ingredients: Preheat oven to 425ºF. Microwave 2 cups of water in a medium heat-proof bowl until very, very hot. Remove from the microwave and add the porcinis to the water. Soak for 20 minutes and then strain, reserving the liquid. Season the pork with salt and pepper and set aside. Thinly slice the shallot, slice the carrots on an angle. Tear the mushrooms and/or cut into half.
Heat olive oil in a large cast iron skillet until shimmering. Add the tenderloin and cook until browned on all sides, about 8 minutes. Transfer to the oven and cook for 15-20 minutes, or until a thermometer inserted into the thickest part of the pork reads 140ºF. Remove from the oven and set the pork aside on a wooden cutting board and let rest for 10 minutes.
Add the shallot, carrots, and mushrooms to the skillet and season with salt and pepper. Cook 5 minutes until beginning to brown around the edges. Add the porcini broth and chicken stock. Bring to a boil and reduce heat. Simmer for 5-10 minutes or until the vegetables are tender.
To serve: Slice the pork tenderloin into 3/4 inch slices and divide among shallow bowls. Spoon the broth over and serve with mashed potatoes if desired. Enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!