Sage Rubbed Pork Tenderloin with Mushroom Cream Sauce

By Queenbee_47

This is a really rich dish but oh so good. Just add some creamy mashed potatoes and a vegetable to round it off.

Ingredients

• For the Pork:
• 2-3 lb. Pork Tenderloin
• 2 teaspoons Rubbed Sage
• Sea salt and fresh Ground Black Pepper to taste
• 1 teaspoon granulated onion
• 1 teaspoon granulated garlic
• pinch of Rosemary
• 1 Tblsp. Olive Oil
• Mushroom Cream Sauce:
• 1 Portabello, stemmed removed and scraped
• 1 package dried Shiitake mushrooms
• 2 Shallots, thinnly sliced
• 1 cup dry White Wine
• Sea Salt and fresh Ground Black Pepper
• 1 teaspoon Sage
• 4 Tblsp. Butter
• 1 Tblsp. Olive Oil
• 1 1/2 cups Heavy Cream

Details

Servings 6

Preparation

Step 1

For the Pork:
Preheat oven to 375. Season with salt, pepper, rubbed sage, granulated onion and garlic, rubbing the seasoning into the meat. Add olive to a hot skillet (oven safe skillet). Sear the pork on all sides til golden brown. Then tent skillet with foil and transfer to the oven and bake for 40 minutes until meat is done in the center. Allow to rest 5 minutes before slicing.

Cream Sauce:
Soak shiitake mushrooms in one cup of warm water for 20 minutes. In another skillet, heat 2 tblsp of the butter and one tblsp of the olive oil. Add shallots and portabellos and saute' one to two minutes. Then remove shiitakes but reserve the soaking liquid. Add to the skillet and saute another minute. Add the white wine and allow to reduce by half. Add soaking liquid and bring to a boil again. Add heavy cream and reduce the heat to a simmer until thicken. Season with salt and pepper to taste. Add the additional 2 tblsp. of butter to finish the sauce. Pour over sliced pork.
Serving suggestion: Creamy mashed potatoes and sauteed green beans.