Sage Rubbed Pork Tenderloin

By Queenbee_47

Ingredients

• For the Pork:
• 2-3 lb. Pork Tenderloin
• Sea Salt and Fresh Ground Black Pepper, to taste
• 1/2 tsp. ground or rubbed Sage
• 1/2 tsp. granulated Garlic
• 1/2 tsp. granulated Onion
• For the Mushroom Sauce:
• 1 pkg. dried Shiitake mushrooms
• 6 to 8 baby Portabello mushrooms, sliced
• 2 Shallots, thinly sliced
• 1/2 stick Butter
• 2 cups of Heavy Cream
• 1/2 cup White Wine
• 1/2 tsp. Sage
• Sea Salt and Fresh Ground Black Pepper, to taste

Details

Servings 6

Preparation

Step 1

Preheat oven to 400 degrees. Prep the tenderloin with twine by tying together. Season with salt, pepper, granulated onion and garlic, and the sage. Place shiitake mushrooms in one cup of warm water for at least 30 minutes. In a oven safe skillet, heat a tablespoon of olive oil to medium high heat and brown tenderloin on all sides. Cover with lid or foil and move skillet to the oven and continue cooking for 30 minutes.

While the tenderloin is in the oven, prepare the mushroom sauce. Remove shiitakes from the water but reserve the soaking liquid. Rough chop the mushrooms. In another skillet, saute shallots and all the mushrooms in a tablespoon of olive oil and a tablespoon of butter. Cook 3 to 4 minutes, then add white wine. Cook another 2 minutes and add the reserved soaking liquid and the heavy cream. Season with salt and pepper to taste. When sauce begins to thicken, add the remaining butter. Serve over the pork along with mashed potatoes and your favorite vegetable.