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Old 06-23-2006, 03:11 PM   #1
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Herb Roasted Pork Tenderloin with a Porcini Mushroom and Cognac Cream Sauce

A typical Herbes de Provence will include rosemary, thyme, lavender, and marjoram. But, herbes de provence translates to provencal herbs (traditionally it refered to the local herbs from Provence in France) so you can use whatever herbs are fresh and local.

Herb Roasted Pork Tenderloin with a Porcini Mushroom and Cognac Cream Sauce

Yield: Approx 6-8 Servings

Ingredients:

1/2 cup extra virgin olive oil
1/2 cup herbes de Provence
4 cloves garlic, minced
3 pounds pork tenderloin
1/2 cup dried porcini mushrooms
1 cup boiling water
1/2 cup cognac
1 lemon, juiced
3 shallot, thinly sliced
1/2 cup heavy cream
1/4 cup unsalted butter,
chilled and cut into small cubes
2 tablespoons honey
coarse salt and ground black
pepper to taste


Directions

1 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.

2 Preheat oven to 400 degrees F (200 degrees C). Soak
mushrooms in boiling hot water for 10 minutes to rehydrate.

3 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.

4 Cook tenderloin in preheated oven about 15 to 20
minutes, or until the internal temperature of the meat is 150
degrees F (65 degrees C). Remove from oven, and allow it to
rest for 5 minutes before slicing.

5 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.

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Old 06-23-2006, 04:43 PM   #2
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What a delicious idea!! Thanks for sharing IC, this will be on the menu for our next special dinner!!
My impression is that maybe shallot will have a more aromatic effect if it was sautčed before mix in the sauce, what would you think?
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Old 06-23-2006, 07:38 PM   #3
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Quote:
Originally Posted by urmaniac13
What a delicious idea!! Thanks for sharing IC, this will be on the menu for our next special dinner!!
My impression is that maybe shallot will have a more aromatic effect if it was sautèed before mix in the sauce, what would you think?
Licia, you can saute the shallots first if you want. I actually had this recipe published on this site:

http://pork.allrecipes.com/az/42259.asp

The only thing that kinda irritated me was that they "dumbed down" the title of the dish. This dish goes back to my culinary school days. Buon appetito!
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Old 06-24-2006, 12:45 PM   #4
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Yeah, I underdtand your original recipe name may have been a bit too long, but couldn't they at least ask you to come up with an alternative instead of butchering it without so much as a tiny hint of creativity?

Anyway I will try mine with a sautčed shallot, will let you know how it turns out!!
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