This dinner serves four but can easily be doubled for a company dinner.
Pork Tenderloin in Mushroom Wine Sauce
· 1 pork tenderloin (about 1 lb)
· 1 cup fresh mushrooms, sliced
· ¼ cup porcini dried mushrooms
· ¾ cup boiling water
· 1 medium onion, chopped
· 1 garlic clove, minced
· 2 tablespoons olive oil
· 1 tablespoon fresh oregano leaves
· 1 tablespoon fresh thyme leaves
· Salt and pepper to taste
· 1 cup dry red wine
· Porcini broth
· 1 tablespoon butter
Preheat oven to 400 F degrees.
Combine the porcini and boiling water in a small mixing bowl. Set aside.
Heat 1 tablespoon of the olive oil in a large oven proof skillet. Add the chopped onion and saute until the onion is soft.
Add the garlic and fresh mushrooms and continue cooking for another 3 minutes.
Strain the porcini in a fine mesh colander and reserve the drained mushroom water. Add the porcini to the skillet with the fresh mushrooms.
Season with salt and pepper and stir in the oregano and thyme. Set aside.
Butterfly the pork, by cutting the pork down the center, without completely cutting through, so when the two halves are opened they resemble a butterfly.
Use a meat mallet to flatten the meat. Sprinkle with salt and pepper.
Spread the mushroom filling down the center of the pork and bring the 2 sides up. Use butcher string to tie around the roll at 1 inch intervals.
Season the stuffed pork with salt and pepper and in the same ovenproof skillet heat the remaining tablespoon of olive oil.
Sear the pork on all sides and place the skillet in the preheated oven.
Roast uncovered for about 20 minutes or until done to your preference.
Remove the skillet from the oven and place the pork on a platter.
Place the skillet back on the stovetop. Add the red wine and the strained porcini water and bring to a boil. Cook the sauce until it is reduced by half.
Remove the pan from the from the heat and stir in the butter.
Cut the strings off the pork and slice into thin rounds. Arrange the pork on a serving platter and pour the wine sauce over the slices.