ROASTED PORK TENDERLOIN WITH SHALLOT MUSHROOM PAN SAUCE
Diane Sheya, Ivy House Herbs

Yield: Makes 4 servings

1 pork tenderloin (apx. 1 � pound)
3 tablespoons extra-virgin olive oil, divided
Salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter, brought to room temperature
2 tablespoons all-purpose flour
1 large shallot, peeled and minced (about � cup)
3 cups thinly sliced mushrooms (use a variety such as crimini, Portobello, and shiitake)
2 large cloves garlic, minced
1 teaspoon minced fresh thyme
� cup dry red wine
2 cups rich beef or veal stock
Freshly squeezed lemon juice, to taste
2 teaspoons finely chopped fresh flat-leaf parsley

Preheat oven to 425�F. Place a wire rack on a baking sheet with sides; set aside.

Trim the tenderloin, removing all fat and silverskin. Rub with 1 tablespoonful of the olive oil, then season generously with salt and pepper.

Place a large saut� pan over high heat; add 1 tablespoon of the remaining olive oil and heat through. Sear the pork on all sides until a dark brown crust forms, about 3 minutes per side.

Transfer the tenderloin to the rack on the baking sheet; reserve the saut� pan. Place the tenderloin in the oven and roast until la thermometer reads 140�F, about 8 to 10 minutes.

Set the tenderloin on a cutting board and tent loosely with aluminum foil; let it rest for about 15 minutes.

Combine the butter and flour in a small bowl; knead together to make a smooth paste (beurre mani�). Set aside until needed.

Place the saut� pan back over medium-high heat; add the remaining tablespoon of oil, and heat through. Add the shallots to the pan, and saut� just until they begin to soften, about 3 to 4 minutes. Add the mushrooms, garlic and thyme, and sprinkle very lightly with salt. Saut� until the mushrooms have released all of their liquid and have begun to brown, about 5 to 6 minutes.

Add the wine, stirring to scrape up any browned bits from the bottom of the pan (deglaze). Cook until the wine has almost completely evaporated.

Add the stock, and simmer until reduced slightly, about 5 minutes. Whisk in the beurre mani�, a little at a time, and continue simmering until a sauce consistency is achieved. Adjust the seasoning to taste with salt, pepper and lemon juice; stir in the parsley.

Slice the tenderloin on the diagonal into �-inch slices. Attractively arrange the slices on a warmed platter or individual serving plates. Pour any collected juices from the cutting board into the sauce and whisk to combine. Spoon mushroom shallot sauce over the pork and serve immediately.

Recommended pairing - Padilla Erickson El Jefe.