Porcini Pork Tenderloin

    4 hours 5 mins

    You can use fresh or dried herbes de Provence in this recipe. The mixture commonly contains Italian basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, and thyme.

    53 people made this

    Serves: 6 

    • 1/2 cup (125ml) extra virgin olive oil
    • 1/2 cup herbes de Provence
    • 4 cloves garlic, minced
    • 1.5kg pork tenderloin
    • 1/2 cup dried porcini mushrooms
    • 1 cup (250ml) boiling water
    • 1/2 cup (125ml) cognac
    • 1 lemon, juiced
    • 3 shallot, thinly sliced
    • 1/2 cup (125ml) thickened (heavy) cream
    • 1/4 cup unsalted butter, chilled and cut into small cubes
    • 2 tablespoons honey
    • 1 teaspoon coarse salt and ground black pepper to taste

    Prep:15min  ›  Cook:50min  ›  Extra time:3hr marinating  ›  Ready in:4hr5min 

    1. In a large measuring cup, mix together olive oil, herbes de Provence, and garlic. Place tenderloin in a large, rectangular baking tray. Pour olive oil mixture over meat, and turn to coat. Cover, and refrigerate for 3 hours.
    2. Preheat oven to 200 degrees C (400 degrees F). Soak mushrooms in boiling hot water for 10 minutes to rehydrate.
    3. Heat a large skillet over high heat. Remove meat from marinade, and discard any remaining marinade. Place meat in hot pan, and brown evenly. Return meat to baking dish.
    4. Cook tenderloin in preheated oven about 15 to 20 minutes, or until the internal temperature of the meat is 65 degrees C (150 degrees F). Remove from oven, and allow it to rest for 5 minutes before slicing.
    5. Meanwhile, combine the water in which the mushrooms were soaked, cognac, lemon juice, and shallots in a saucepan. Cook over medium heat until liquid is almost gone. Pour in the cream. Bring to a boil, and then reduce heat to medium-low. Chop mushrooms, and stir into the sauce. Continue cooking until the sauce thickens. Stir in the butter and honey. Season to taste with salt and pepper. Serve over sliced tenderloin.

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    Reviews in English (48)


    I served this for Christmas dinner and it was just okay with my group, myself included. The recipe calls for too much herbs, too much lemon juice (white wine would have been a better substitute) and we found the honey did not complement the sauce at all. I think it's simply that there are just too many flavors going on here.  -  26 Dec 2007  (Review from Allrecipes US | Canada)


    After trying two other recipes from this submitter, I figured why not do this one as well? Came out great! Other two recipes were Asian (Sesame Crusted Mahimahi) and Moroccan (Moroccan Sea Bass Ceviche) in flavor and now this one is French. This person has a very wide range of cooking talent with different cuisines.  -  16 May 2006  (Review from Allrecipes US | Canada)


    This was delicious with a capital "D"!! I did find the lemon a little overpowering and I'll cut that amount in half next time. I also used only one pork tenderloin (there's 4 of us) and grilled it. The next time I may decide to double the sauce - it's that good. I used regular white mushrooms which I sauteed ahead of time and used the liquid from that. I substituted chicken broth for the water. I used brandy instead of cognac. You certainly don't need a 1/2 cup of the herbs. A few shakes did it for me. A perfect dish to impress company or your family. EDIT: I've made this numerous times. Along with I said above, I use regular sliced white mushrooms and I simmer the mushrooms with vidalia onion (in place of shallots) in chicken stock - equal to the amount of water listed in the recipe. when the mushroom are cooked through, I add the other ingredients according to the recipe. Much easier and very tasty. 1/2 lemon is not enough and a whole lemon is too much so I'm somewhere in the middle with how much I add.  -  10 Dec 2007  (Review from Allrecipes US | Canada)