Monday 29 October 2012

Pork Tenderloin with Port, mushroom sauce!

This is yummy and easy, and also makes a pretty presentation. Before I share the recipe, I need to tell you, I love pork tenderloin.  But, in my experience, it usually needs seasoning, marinade, a glaze or a sauce. The flavor of pork tenderloin itself is rather neutral, so it is a nice palate for lots of adornments.  

This fabulous and impressive sauce is deep in the  flavor of Port. Wine reduction sauces are divine, however, most wine reduction sauces take patience and a little more time. I’ve tried to make this sauce as simple and as flavorful as a typical reduction sauce, but in less time. The outcome is a savory......but with a hint of sweet, flavors of shallot and intense port wine. Please let me know what you think.  I love to hear from my fellow foodies and comments are always welcome!  I’ll also be posting a few side dishes that will compliment this recipe beautifully!  Keep an eye out for those recipes in the next few days.

Pork Tenderloin with Port mushroom sauce
adapted from Eva Kenly

1 oz. dried porcini, or any other dried wild mushrooms (you can use fresh and skip the marinade of the mushrooms)
1 1/2 lb pork tenderloin
1 1/2 c. Port
3 T flour seasoned with salt and pepper
3 T unsalted butter, or oil
3 shallots, peeled and chopped
1 c. heavy cream
1/2 tsp. chopped fresh thyme

Put the dried mushrooms in a jar, add the Port and leave to soak overnight or longer. You can keep them indefinitely in the refrigerator.

Preheat oven to 350 F.

Remove all the fat and membrane from the tenderloins and tie them to hold their shape.

 Dredge in flour mixture, shaking off excess.

In a saute pan,heat 1 T of the butter and brown the pork on all sides. Remove to a roasting pan and place into oven for 25 minutes or until thermometer registers 160 F.

Add remaining butter to the pan and saute shallots, over low heat, for about 4 minutes. 

Add port and mushrooms, bring to a boil, and continue cooking until only a little of the port remains.

Add the cream and thyme and cook until reduced to the consistency of a sauce. Season to taste. Sauce can be made ahead and warmed up.

Slice tenderloins and place on a warm platter and top with mushrooms and sauce. Or individually plate. Garnish with a sprig of thyme!

I served with Truffle infused mushroom risotto in a acorn squash bowl and brussel sprouts, on the blog on Wednesday!

         Moose and Bandit are all set for Halloween!

 Adults love Halloween too! I found this drink on my app Gojee, it would be very festive for adults during the holiday season....really all the way through to Valentines day! It is published on Muy Bueno cookbook website as well. The photography of this drink is by Jeanine Thurston with my spark added across the bottom.

 To me this is perfect for a vampire blood sucking night!!

El Chupacabra Martini

Yield: 2 drinks


4 blood oranges, freshly squeezed or 1-cup juice
4 ounces coconut rum
2 ounces açaí
1 ounce guava nectar (recommend Jumex)
1 ounce pineapple nectar (recommend Jumex)
1 cup crushed ice
1 blood orange, sliced
1 star fruit, sliced


Combine all ingredients with ice and shake until blended and pour strained mix into a martini glass.
Garnish with a blood orange slice or a star fruit slice.
Serve. Now suck on it!

Our friends JoAnn and Andrew were out and about last Friday with their son Noah and Andrew's grand daughter, Kaitlin I thought I'd share their creative costumes. We stopped in to see them after the kid's event at our club!

Rock star Kaitlin, JoAnn Bat Girl and Noah as Mr. Harry Potter!

Andrew as none other than "The Joker"!

JoAnn as Bat thats a Bat Girl!! WooooWeee!

From Left: Andrew, Wee Bear, Noah, JoAnn, Kaitlin and JJ!

 If I have have given you some super spooky and scary Halloween ideas or even some extremely cute ones, I scored!

I'm hoping that this storm Sandy doesn't do what they're saying.  And that my East coast followers are safe and sound for the week.

Just in case, your power does go out and we don't see you on Wednesday, Sweet One and I wish everyone a magical and safe Halloween

On Wednesday, "Truffle infused mushroom Risotto"!



  1. This dish looks so good and can't wait for the post on the truffle infused risotto...yuuumy!! Love the pictures of Andrew and crew!

  2. Thanks Amy! Just in... Noah won 1st place in the costume contest at Harold's!

  3. Just made this for dinner and it was a HUGE hit! I used fresh crimini mushrooms and morels that were soaked in a little bourbon. 5 Stars! Thanks for the inspiration!

  4. Hi Dina! Oh thank you for posting your comment, showing my viewers they can vary the recipe to their tastes!! I am going to try it with bourbon!! Yum!! Happy Holidays!

  5. This is a winner! My family loved it! I'm going back into some of your old posts and found it...TJ


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