"Hunger is the best sauce in the world."--Cervantes

Pork Tenderloin with Port Wine Mushroom Sauce Recipe

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This recipe for Pork Tenderloin with Port Wine Mushroom Sauce, by , is from The BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Ames
Added: Thursday, February 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Pork:
2-3 lbs. (1 package of 2) boneless pork tenderloins, Salt, Pepper, Flour, Extra virgin olive oil
Sauce:
2 C. port wine, 2 C. beef stock, 1 lb. small whole button mushrooms, 3 T. butter

Directions:
Directions:
Pork:
Preheat oven to 350 degrees. Wipe tenderloins with damp
cloth. Salt & pepper on all sides then lightly dust with
seasoned flour. Heat oil in large skillet and saute until lightly
browned on all sides (sear). Place meat on shallow baking
sheet and roast until center registers 155-165 degrees on a
meat thermometer or about 25-35 minutes depending on
thickness of tenderloins. Remove from oven and let rest
about 5 minutes. Slice into medallions about 3/4-1 inch thick.
Serve with Port Wine Mushroom Sauce.
Sauce:
Mix wine, stock and mushrooms in saucepan. Bring to slight
boil, reduce heat and simmer until reduced by about half its
original volume. When reduced, add butter, whisk into sauce.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
20 minutes active time
Personal Notes:
Personal Notes:
Simple yet very elegant. Great for a dinner party.

 

 

 

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