PECAN-CRUSTED PORK TENDERLOIN WITH MUSHROOM CREAM SAUCE

By á-6817

Ingredients

• 2 PORK TENDERLOINS
• 3/4 TEASPOONS SALT
• 1/2 TEASPOONS BLACK PEPPER
• 1/3 CUP PECANS, FINELY CHOPPED
• 1/3 CUP FINE DRY BREAD CRUMBS
• 1 1/4 CUPS HEAVY CREAM
• 3 TABLESPOONS OLIVE OIL
• 2 TABLESPOONS UNSALTED BUTTER
• 1 TABLESPOON CHOPPED SHALLOT (1 LARGE)
• 1/2 LB MUSHROOMS, CUT
• 1/2 CUP MERLOT WINE

Preparation

Step 1

Put oven rack in middle and preheat oven to 400
Dry pork, and then rub each pork with ¼ teaspoon salt and 1/8 pepper
Mix pecans and breadcrumbs together in wide shallow bowl. Pour ¼ cup cream into another bowl. Roll pork in cream and coat with bread mixture.
Heat oil in nonstick skillet over moderate heat then brown pork until golden on all sides 2-4 minutes total. Transfer to shallow baking pan and roast in oven about 20 minutes. Let pork stand in pan about 10 minutes.
Heat butter in cleaned skillet over moderately high heat and sauté shallot and mushrooms, stirring occasionally. Until liquid mushrooms give off is evaporated and mushrooms are browned 5-8 minutes.
Add wine and deglaze skillet by boiling, stirring and scraping up any brown bits, until wine is reduced by half, about 1 minute. Add remaining 1-cup cream, 1/4-teaspoon salt and ¼ teaspoon pepper and boil until sauce is thickened and reduced by half, 2-4 minutes. Season sauce with salt and pepper