2 pork tenderloin, trimmed of silver skin
approx 2 tsp. fine sea salt
2 tsp. of sugar
1 tsp. of whole peppercorns
1 tsp. whole coriander seeds
1/4 cup dried mushrooms (your choice)
2 tsp. fresh thyme leaves, chopped
1 tsp. fresh rosemary leaves, chopped
Pre-heated 400F oven
2 Tbsp. extra-virgin olive oil
1/4 cup diced red onions
2 cloves of garlic, minced
1 cup of mushrooms (sliced Cremini plus your choice of other mushrooms
1/3 cup re-hydrated dried mushrooms
1 tsp. all-purpose flour
1/4 cup dry white wine
3/4 cup of mushroom stock (from re-hydrating the dried mushrooms)
salt and pepper to taste
2 tsp. fresh thyme leaves
1/4 cup heavy cream
2 Tbsp. chopped fresh parsley
1. Pre-heat your oven. Place your dried mushrooms, peppercorns, coriander seeds, thyme and rosemary leaves in coffee grinder and process into a powder (you may use a mortar & pestle). Rub the pork with some olive oil and season with salt and sugar then place your ground dry mushroom mixture in a plate and roll the pork until well-coated.
2. Place an oven-safe skillet on your stove-top and pre-heat your stove-top to medium-high heat and add 2-3 turns of olive oil and when hot, sear the pork tenderloin until golden on all sides. Transfer to your pre-heated oven (middle rack) and roast for 6-8 minutes then carefully remove the skillet, remove the pork from the pan and cover with foil and keep warm.
3. In the same skillet, add some more oil (if needed) and add the onions and garlic over medium heat and stir and sweat for about three minutes. Add the mushrooms, some salt and stir until just browned for another couple of minutes (add more olive oil if needed). Now add the flour and stir-in for about a minute. Now add the wine, stock, thyme leaves, salt and pepper and bring up to a simmer and reduce until the sauce is thick enough to just coat the back of a wooden spoon. Add the cream and simmer for another 2 minutes and adjust seasoning once again. Add the chopped fresh parsley into sauce and reserve.
4. Cut your pork tenderloin into medallions and pour the sauce into a platter and place the medallions on top of the sauce and serve with a rice pilaf or scalloped potatoes.