Pork Tenderloin with white balsamic vinegar

By á-3348

Ingredients

• 1 1/2 - 2 lb. pork Tenderloin
• 1 cup flour
• 3 Tbsp. Butter
• 2 Tbsp. cracked peppercorns
• 4 oz. Alessi White Balsamic Vinegar
• 1 pkg. Alessi Dried Funghi Porcini mushrooms
• 8 oz. heavy cream

Preparation

Step 1

Reconstitute mushrooms in 2 oz. balsamic vinegar. Strain liquid through paper towel or coffee filter: retain. Salt pork, then dust in flour and roll in peppercorns to evenly coat. Sear pork in 2 Tbsp. butter. Bake in oven uncomered at 400 on rack with pan to catch drippings. Cook for 25 min. or until done. Cut in 1 1/2 " slices. In the saucepan used to sear pork stir fry reconstituted mushrooms in 1 Tbls. butter and drippings from cooked pork for 30 sec. Add cream, 2 oz. vinegar and strained liquid used for the mushrooms. Stir until thickened, approx. 3 min. Serve pork along side of egg noodles. Toop both with sauce.