Porcini Pork Tenderloin Food

PORCINI-CRUSTED PORK TENDERLOIN

Steps:

• 1 Preheat the oven to 375 degrees
• 2 Combine the coriander seed and black peppercorns in a sealable plastic bag and crush them with a mallet or rolling pin until coarsely ground
• 3 Place the porcini mushrooms in the small bowl of a food processor or a mini-chopper, and process until finely ground
• 4 (You should have about 1/4 cup; it's okay if there are some slightly larger pieces remaining
• 5 ) Add the coriander mixture to the porcini mushrooms and stir to incorporate
• 6 Trim the silver skin and excess fat from the exterior of the tenderloin; pat the meat dry
• 7 Spread it evenly with the mustard, then sprinkle with the porcini mixture so the meat is evenly coated
• 8 Heat the oil in a large, ovenproof skillet over medium-high heat
• 9 Once the oil shimmers, add the tenderloin; sear it for 2 minutes per side, turning it as you work, then transfer the skillet to the oven
• 10 Roast for 18 to 20 minutes or until an instant-read thermometer inserted into the center of the meat registers 145 degrees (medium-rare) or 155 degrees (medium)
• 11 Let the meat rest for 5 minutes before cutting it into thin slices
• 12 Season lightly with the flaked salt

PORCINI-CRUSTED FILET MIGNON WITH FRESH HERB BUTTER

Steps:

• Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper. Process dried porcini mushrooms in spice grinder to fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.
• Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Spoon rounded tablespoon of herb butter atop each steak and serve.

BEEF TENDERLOIN WITH PORCINI MUSHROOM SAUCE

Steps:

• Make the sauce: combine boiling water and mushrooms in a bowl; cover and let stand for 10 minutes or until tender.
• Drain, rinse and drain mushrooms; chop mushrooms.
• Heat oil in a medium pan over med-high heat; add in mushrooms, onion, and shallots; stir/saute for 3 minutes or until onions are tender.
• Decrease heat to medium; add in broth, wine, thyme, and bay leaf; bring to a simmer, cook 6 minutes.
• Discard bay leaf.
• Combine 2 tablespoons water and cornstarch in a small bowl; stir with a whisk.
• Add cornstarch mixture to pan; bring to a boil; cook 1 minute, stir constantly.
• Remove pan from heatt, stir in salt and pepper; keep warm.
• Preheat oven to 400°.
• Prepare beef: heat a large nonstick skillet over med-high heat; sprinkle beef with salt and pepper.
• Coat skillet with cooking spray; add beef to pan; cook 1 minute per side or until browned. Wrap handle of pan w/ foil, place pan in oven; bake at 400° for 5 minutes or until desired degree of doneness.
• Place beef on a platter, let stand 5 minutes before serving; serve with sauce.

PORCINI-CRUSTED PORK WITH POLENTA

Steps:

• Process mushrooms in a food processor until coarsely chopped. Transfer to a shallow bowl; stir in salt and pepper. Press 1 side of each pork chop into mushroom mixture., In a large ovenproof skillet coated with cooking spray, heat oil over medium-high heat. Place chops, mushroom side down, in skillet; cook for 2 minutes. Turn over; cook 2 minutes longer. Bake, uncovered, at 375° until at thermometer inserted in pork reads 145°, 20-25 minutes. Let stand 5 minutes before serving., Prepare polenta according to package directions for soft polenta. Stir in cheese and rosemary. Serve with pork chops.

BEEF TENDERLOIN IN CREAMY PORCINI SAUCE

Steps:

• In a small bowl, soak dried mushrooms in hot water.
• Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion and garlic; cook until the onion is tender and transparent. Stir in beef bouillon cube, and pour in mushrooms with water. Season with salt and pepper. Mix in cream; simmer gently for 5 minutes. Set aside.
• Place whole potatoes in a pan with water to cover; bring to a boil over high heat, and cook about 5 minutes. Drain water. When potatoes are cool enough to touch, cut them in half. Heat 2 tablespoons olive oil in a skillet over medium heat, and fry potatoes until golden. Season with salt and thyme. Set aside.
• Preheat oven to 400 degrees F (200 degrees C).
• Season beef medallions with salt and pepper. Heat 2 tablespoons olive oil in a wok or large skillet over high heat. Place medallions in hot oil, and brown on both sides. Remove from heat, and place medallions in the center of a roasting dish.
• Cover medallions with porcini sauce. Arrange potatoes around medallions. Cover dish with aluminum foil. Roast for 15 minutes.

PORK TENDERLOIN ROULADE WITH PORCINI MUSHROOM SAUCE

Steps:

• Preheat oven to 325°F.
• Butterfly pork tenderloin and flatten with mallet until 1/4 inch thick.
• Tenderloin should end up approximately 12 inches by 8 inches.
• Blend soft butter with truffle oil divide in half and place 1/2 in refrigerator.
• Lay out tenderloin and spread 1/2 truffle butter and layer mortadella slices and cheese to 1 inch of the edges.
• With long side facing you roll tenderloin tightly and tie with butchers twine.
• Dredge with flour.
• Heat olive oil in large saute pan on medium high heat.
• Sear tenderloin on all sides.
• Remove loin from saute and place in oven while making sauce.
• Sauce:.
• In saute pan add shallots and cook till soft.
• Add 2 tablespoons flour and cook until smooth paste forms.
• Add wine to deglaze pan.
• Add assorted mushrooms saute until moisture is reduced about 5 minutes.
• Add porcini mushrooms with soaking liquid and simmer till slightly thickened.
• Check tenderloin and remove when it registers 155°F on a thermometer.
• Let rest 10 minutes covered with tin foil.
• Remove string and slice tenderloin on the diagonal.
• Serve plattered drizzled with sauce.

PORCINI-CRUSTED BEEF TENDERLOIN WITH TRUFFLE BUTTER SAUCE

Steps:

• Make a deep cut into the top side of tenderloin, about 4 inches from tail end, to facilitate folding the tail end under the roast to give the meat a more uniform thickness. Tie roast at 1-inch intervals with kitchen string.
• Heat oven to 350°F with rack in middle.
• Pat tenderloin dry and sprinkle all over with 1 teaspoon each salt and pepper, rubbing into meat.
• Set roasting pan over 2 burners, then add 3 tablespoons oil and heat over medium-high heat until shimmering. Brown tenderloin on all sides, about 10 minutes.
• Sprinkle porcini powder evenly on top of tenderloin and roast in oven until thermometer inserted diagonally 2 inches into center of thickest part of meat registers 120°F, 30 to 40 minutes.
• Toward end of roasting tenderloin, stir together truffle butter and flour. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until shimmering, and sauté mushrooms with 1/4 teaspoon each salt and pepper until liquid released by the mushrooms evaporates and mushrooms are tender and golden, 10 to 12 minutes.
• Add 2 cups stock to skillet and simmer, stirring up brown bits, 1 minute. Remove skillet from heat.
• Transfer tenderloin to a cutting board and let stand 15 minutes (internal temperature will rise to about 130°F for medium-rare).
• Set roasting pan over 2 burners and add remaining 1 cup stock. Bring to a boil, scraping up brown bits, then pour stock into mushroom mixture in skillet.
• Bring mushroom mixture to a boil and whisk in truffle butter mixture, bit by bit. Reduce heat and simmer, whisking occasionally until thickened, about 2 minutes. Stir in scallion greens and salt and pepper to taste.
• Cut tenderloin into 1/2-inch-thick slices, discarding string, and serve with sauce.

PORCINI PORK TENDERLOIN

Steps:

• In a large measuring cup, mix together olive oil, herbes de Provence, and garlic. Place tenderloin in a large, rectangular baking pan. Pour olive oil mixture over meat, and turn to coat. Cover, and refrigerate for 3 hours.
• Preheat oven to 400 degrees F (200 degrees C). Soak mushrooms in boiling hot water for 10 minutes to rehydrate.
• Heat a large skillet over high heat. Remove meat from marinade, and discard any remaining marinade. Place meat in hot pan, and brown evenly. Return meat to baking dish.
• Cook tenderloin in preheated oven about 15 to 20 minutes, or until the internal temperature of the meat is 145 degrees F (63 degrees C). Remove from oven, and allow it to rest for 5 minutes before slicing.
• Meanwhile, combine the water in which the mushrooms were soaked, cognac, lemon juice, and shallots in a saucepan. Cook over medium heat until liquid is almost gone. Pour in the cream. Bring to a boil, and then reduce heat to medium-low. Chop mushrooms, and stir into the sauce. Continue cooking until the sauce thickens. Stir in the butter and honey. Season to taste with salt and pepper. Serve over sliced tenderloin.