Porcini Pork Tenderloin Recipe - Allrecipes.com
Porcini Pork Tenderloin Recipe
  • READY IN ABOUT 4 hrs

Porcini Pork Tenderloin

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    3 hrs 45 mins


  1. In a large measuring cup, mix together olive oil, herbes de Provence, and garlic. Place tenderloin in a large, rectangular baking pan. Pour olive oil mixture over meat, and turn to coat. Cover, and refrigerate for 3 hours.
  2. Preheat oven to 400 degrees F (200 degrees C). 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 145 degrees F (63 degrees C). 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 More Reviews

Most Helpful Positive Review
May 16, 2006

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.

Most Helpful Critical Review
Dec 26, 2007

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.

Apr 20, 2007

For another little tweak on this dish, after you pan sear the pork, let the surface temp. cool for a little bit then wrap the pork tenderloin in proscuitto, serrano ham, or something similar to that before you roast it in the oven. Just watch your seasoning as the proscuitto will also add some saltiness to the dish.

Jul 22, 2009

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.

Sep 27, 2006

Great recipe! I followed it exactly and it turned out great. Very easy and quick to prepare, yet very impressive. My guests loved it. The meat was tender and juicy and the sauce was so delicious... slightly sweet and very flavourful. All my guests wanted the recipe. Thanks for sharing, Ryan!

Apr 15, 2006

This came out really good! The sauce was unbelievable! Served it with garlic mashed potatoes and sauted veggies.

May 13, 2006

excellent! tried with family and am ecxcited to serve for guests tonight. really really fancy tasting dish that is extremely easy to prepare.

Jan 16, 2008

This was one of the most delicious recipes I've ever made, and I'm not even a big fan of pork. I had to make some substitutions based on what was in the house...used many of the component herbs, but didn't have herbes de provence. Had to use sherry instead of cognac. Used white button mushrooms instead of porcini. Anyway, it still came out perfectly. My husband and I both raved about how good it was. The honey was an especially great addition to the sauce. I had my doubts and used a little less than the recipe called for, but it added such depth and a delicious sweetness to the sauce. Thank you for the recipe!


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  • Calories
  • 631 kcal
  • 32%
  • Carbohydrates
  • 17 g
  • 5%
  • Cholesterol
  • 146 mg
  • 49%
  • Fat
  • 39.4 g
  • 61%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 38.9 g
  • 78%
  • Sodium
  • 414 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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