Pork Tenderloin with White Balsamic Vinegar

Pork Tenderloin with White Balsamic Vinegar

Photo by

  • Prep Time


  • Total Time


  • Servings



  • lb pork tenderloin

  • 1

    c flour

  • 3

    T butter

  • 2

    T cracked peppercorns

  • 4

    oz white balsamic vinegar

  • 1

    pkg dried porcini mushrooms

  • 8

    oz heavy cream


Reconsitiute mushrooms in 2 oz water and 2 oz 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 T butter. Bake in oven uncovered at 400 on rack with pan to catch drippings. Cook for 25 min. Cut in 1 1/2" slices. In the saucepan used to sear pork, stir fry mushrooms in 1 T butter and drippings from cooked pork for 30 seconds. Add cream, 2 oz vinegar and strianed liquid. Stir until thickened ( approximately 3 min). Serve pork along side of broad egg noodles. Top both with sauce.


Facebook Conversations