Pork Tenderloin w/ Porcini and Creamy Polenta

Pork tenderloin with creamy polenta is a flavorful and satisfying dish that combines tender pork, earthy porcini mushrooms, aromatic herbs, and rich red wine sauce.

The dish’s taste is savory and comforting, with the pork tenderloin imparting a rich meatiness balanced by the creaminess of the polenta. The red wine sauce adds a subtle sweetness and acidity, while the porcini mushrooms provide a robust umami flavor.

Enjoy!

Pork Tenderloin with Porcini and Polenta

All I am saying is: pork tenderloin, porcini mushrooms, creamy polenta with herbs and red wine sauce! Just delish!

4.92 from 48 votes

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Servings 4 servings

Ingredients

  

1x2x3x

• 900 g pork tenderloin
• 150 g butter
• 500 g porcini mushrooms boletus
• 150 g onions
• 2 garlic cloves
• 150 g corn flour
• 500 ml milk
• 200 ml red wine
• 100 ml chicken stock (or beef stock)
• 3 twigs thyme
• 2 sprigs rosemary
• salt
• pepper

Instructions

 

• Combine the milk and an equal amount of water, add salt and boil in a covered pot on low heat. When it starts to boil, add the corn flour and whisk until the polenta is done. Add the finely chopped herbs and 50g (1.75 oz) butter then put aside.
• Season the pork tenderloin with salt and pepper and fry on all sides in a pre-heated pan. Transfer to a tray and bake for about 15 minutes at 180°C (355°F).
• In the same hot pan used for frying the pork, add the red wine and let it reduce to a quarter of the initial quantity. Add the stock and continue to boil the reduction. Add 20g (3/4 oz) of cold butter and mix well, over high heat, until the sauce reaches the right consistency.
• Slice the onion into large cubes, add the minced garlic and sauté in butter (80g or 2.75 oz), over medium heat until golden.
• Add the porcini mushrooms cut into large pieces, fry briefly then add the thyme and rosemary. Continue to cook the mushrooms until they brown.
• Enjoy!

Notes

 

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Razvan Stupar

Razvan Stupar is a passionate chef with a culinary career that spans over 10 years. Razvan has worked as a chef for a number of fine dining restaurants in Europe, and also owned his own bistro and catering business.