Pork Tenderloin with Shallot, Mushroom and White Wine Sauce

Jane Wilt Whitworth

2-3-pound pork tenderloin, trimmed of fat and silver skin

1-2 tablespoons olive or vegetable oil

4 tablespoons unsalted butter

Kosher salt and freshly ground (or coarse grind) black pepper

2 shallots, diced

 Small garlic clove, minced

1 cup chopped mushrooms (your choice, but I like oyster mushrooms for this)

1 cup fairly dry white wine

1 cup chicken broth

1 ½ tablespoons cornstarch

Additional salt and pepper

Salt and pepper tenderloin on all sides. In a large heavy skillet (well-seasoned cast iron or nonstick), heat oil over medium high heat, swirling to coat bottom of pan. When a drop of water sizzles when dropped into the pan, lay tenderloin in pan. Let bottom brown, then turn to brown all sides of meat. Add butter. Lower heat slightly and cook, turning occasionally, until an instant read thermometer inserted into center of tenderloin reads 140 degrees. Remove to a warm platter and cover loosely with foil. Don’t fret...It will continue to cook when removed from the pan to reach the USDA recommended temperature of 145 degrees for pork.

Add shallots and mushrooms to the pan, still on medium heat, and cook and stir until they soften and begin to brown. Add garlic and cook and stir another minute. Stir in white wine and bring to a simmer. Reduce heat to medium low and simmer a few minutes, stirring occasionally, until wine is reduced to just a few tablespoons. Mix cornstarch into chicken broth, stirring or shaking to blend, and add to pan. Bring to a simmer and let cook until thickened. If it thickens too much, just stir in a little more broth. Taste and add salt and pepper if needed.

Slice the tenderloin into medallions about ½ inch thick. Serve with sauce spooned over.

About 4-6 servings