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"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." — Ryan Nomura
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1/2 cup extra virgin olive oil
1/2 cup herbes de Provence
4 cloves garlic, minced
3 pounds pork tenderloin
1/2 cup dried porcini mushrooms
1 cup boiling water
1/2 cup cognac
1 lemon, juiced
3 shallot, thinly sliced
1/2 cup heavy cream
1/4 cup unsalted butter, chilled and cut into small cubes
2 tablespoons honey
coarse salt and ground black pepper to taste
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.
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.
45 Ratings
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.
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.
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!
excellent! tried with family and am ecxcited to serve for guests tonight. really really fancy tasting dish that is extremely easy to prepare.
This came out really good! The sauce was unbelievable! Served it with garlic mashed potatoes and sauted veggies.
This recipe is amazing! I did not alter it one iota and it was perfect. the sauce is sophisticated and suitable for the most gracious entertaining. Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Porcini Pork Tenderloin
Serving Size: 1/6 of a recipe Servings Per Recipe: 6 Amount Per Serving Calories: 631 Calories from Fat: 355
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