Recipe: Pork Tenderloin with Portobello Mushroom Sauce
Page: 178
Date Cooked: February 19, 2012
Jonathan Waxman has three pork based recipes in A Great American Cook: (1) Pork Shoulder with Mole Sauce; (2) Brined Pork with Huckleberries or Blueberries; and (3) this one - Pork Tenderloin with Portobello Mushroom Sauce. I recall the previous two recipes being quite good so I had high hopes for this last pork dish.
The first step involved getting the pork marinated. I sliced the onion and smashed garlic. I combined the onion, garlic, parsley stems, and Merlot into a bowl and stirred together. I added the pork, turning it in the marinade. I covered the bowl and let the pork marinate for a few hours.
Then it was on to the root veggies. I peeled the potatoes, parsnips, turnips, and rutabaga and cut them all into bite-sized pieces. All the root vegetables were then placed in a bowl of cold water. Additionally, I trimmed the fennel, cut it in half, and removed the core.
I stemmed the portobellos and placed them gill side up on a baking sheet. I scooped a mixture of minced shallots and olive oil onto the mushroom caps. I roasted the mushrooms for a couple of minutes, just until hot. I then diced the mushrooms and transferred them to a saucepan.
In another small saucepan I melted some butter. I drained the root vegetables and placed them along with the fennel into a large bowl. I tossed it all with the melted butter, olive oil, salt, and pepper. I transferred the veggies to two baking pans, added some water, and roasted the vegetables.
While the vegetables roasted, I removed the pork from the marinade and strained the marinade into the saucepan containing the mushrooms. I added the chicken broth to the saucepan and brought it all to simmer, until slightly thickened.
I patted the pork dry, and rubbed it with salt, pepper, and olive oil. The pork went into the oven to roast until it registered 145 degrees on a thermometer. Once the pork was done, I let it rest for a few minutes.
While the pork rested, I brought the mushroom mixture back to a simmer and stirred in some butter, salt, and pepper. I also removed the vegetables from the oven.
Finally, I carved the pork into quarter inch slices and placed it on a platter. I covered it with roasted vegetables and spooned the portobello sauce on top. It was now ready for consumption.
I may have overcooked the pork ever so slightly but it was still very good and moist. The meaty texture of the portobello actually played off nicely with the texture of the tenderloin and it was surprising how well they complimented one another. The roasted root vegetables brought an added dimension to this dish and made the whole thing feel homely and hearty. I also had never roasted fennel prior to this recipe and really enjoyed the licorice-like flavor. Furthermore the portobello mushroom sauce had tons of flavor...I'm sure the added tablespoons of butter at the end had nothing to do with that at all (just kidding). Overall, great dish and full of flavor.
Page: 178
Date Cooked: February 19, 2012
Jonathan Waxman has three pork based recipes in A Great American Cook: (1) Pork Shoulder with Mole Sauce; (2) Brined Pork with Huckleberries or Blueberries; and (3) this one - Pork Tenderloin with Portobello Mushroom Sauce. I recall the previous two recipes being quite good so I had high hopes for this last pork dish.
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| Ingredients: Pork tenderloin, onion, garlic, parsley, Merlot, new potatoes, parsnips, turnips, rutabaga, fennel bulbs, portobello mushrooms, shallots, olive oil, butter, salt, pepper, and chicken broth |
The first step involved getting the pork marinated. I sliced the onion and smashed garlic. I combined the onion, garlic, parsley stems, and Merlot into a bowl and stirred together. I added the pork, turning it in the marinade. I covered the bowl and let the pork marinate for a few hours.
 |
| Pork tenderloin in marinade |
Then it was on to the root veggies. I peeled the potatoes, parsnips, turnips, and rutabaga and cut them all into bite-sized pieces. All the root vegetables were then placed in a bowl of cold water. Additionally, I trimmed the fennel, cut it in half, and removed the core.
 |
| Bite-sized pieces of potatoes, parsnips, turnips, and rutabaga |
I stemmed the portobellos and placed them gill side up on a baking sheet. I scooped a mixture of minced shallots and olive oil onto the mushroom caps. I roasted the mushrooms for a couple of minutes, just until hot. I then diced the mushrooms and transferred them to a saucepan.
 |
| Mushroom caps with shallots |
In another small saucepan I melted some butter. I drained the root vegetables and placed them along with the fennel into a large bowl. I tossed it all with the melted butter, olive oil, salt, and pepper. I transferred the veggies to two baking pans, added some water, and roasted the vegetables.
 |
| Veggies ready to be roasted |
While the vegetables roasted, I removed the pork from the marinade and strained the marinade into the saucepan containing the mushrooms. I added the chicken broth to the saucepan and brought it all to simmer, until slightly thickened.
 |
| Mushrooms with Merlot marinade and chicken broth simmering |
I patted the pork dry, and rubbed it with salt, pepper, and olive oil. The pork went into the oven to roast until it registered 145 degrees on a thermometer. Once the pork was done, I let it rest for a few minutes.
 |
| Pork tenderloin ready to be roasted |
While the pork rested, I brought the mushroom mixture back to a simmer and stirred in some butter, salt, and pepper. I also removed the vegetables from the oven.
 |
| Roasted veggies and finishing mushroom sauce with butter |
Finally, I carved the pork into quarter inch slices and placed it on a platter. I covered it with roasted vegetables and spooned the portobello sauce on top. It was now ready for consumption.
 |
| Pork Tenderloin with Portobello Mushroom Sauce |
I may have overcooked the pork ever so slightly but it was still very good and moist. The meaty texture of the portobello actually played off nicely with the texture of the tenderloin and it was surprising how well they complimented one another. The roasted root vegetables brought an added dimension to this dish and made the whole thing feel homely and hearty. I also had never roasted fennel prior to this recipe and really enjoyed the licorice-like flavor. Furthermore the portobello mushroom sauce had tons of flavor...I'm sure the added tablespoons of butter at the end had nothing to do with that at all (just kidding). Overall, great dish and full of flavor.
Enjoy!
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