Fresh porcini mushrooms are one of those ingredients that need very little to taste incredible. For this recipe, I pair them with juicy pork tenderloin and creamy Parmesan polenta for a simple but special meal.
The pork is quickly seared, then finished gently in a light porcini mushroom sauce so it stays tender and juicy. The creamy polenta underneath catches all that sauce and brings everything together.
And in this case, the porcini really did go from forest to dinner.
Cut the pork tenderloin into four thick medallions. Season with salt and freshly ground black pepper. Add the mustard and a little olive oil and coat the pork evenly. Keep the seasoning simple so the flavour of the fresh porcini can remain the star of the dish.
Heat a frying pan over medium-high to high heat. Add the pork medallions and sear them quickly on both sides until nicely browned. Do not cook them all the way through at this stage. We only want to create colour and flavour on the outside. Remove the pork from the pan and set it aside.
Lower the heat slightly and add the finely chopped onion to the same pan. Cook gently until it begins to soften. Do not clean the pan first. The browned bits left from the pork add extra flavour to the mushroom sauce.
Clean the porcini carefully with a brush, cloth or small knife. Avoid soaking fresh porcini in water because mushrooms absorb moisture easily. Slice the mushrooms and add them to the onion. Cook until they soften and begin to brown.
Finely chop the garlic and add it to the pan. Cook briefly, just until fragrant. Garlic can burn quickly, so it only needs a short time.
Sprinkle one teaspoon of flour over the mushrooms and stir well. Cook for a short moment, then gradually add about 100 ml of stock or water while stirring. Allow the sauce to simmer gently until it becomes smooth and lightly creamy. Add more liquid if the sauce becomes too thick.
While the mushroom sauce is cooking, bring 200 ml of lightly salted water to a boil. Slowly add 40 g of instant polenta while stirring continuously. Cook for about 2–3 minutes, or according to the instructions on the package. Remove from the heat and stir in the butter and freshly grated Parmesan. The polenta should remain soft and creamy because it will continue to thicken as it sits.
Return the pork medallions to the mushroom sauce. Reduce the heat and cook gently for another few minutes, until the pork is cooked through but still juicy. Spoon some of the mushroom sauce over the pork while it finishes cooking. Avoid cooking pork tenderloin for too long, as this lean cut can dry out quickly.
Check the consistency of the sauce. Add another splash of stock or water if necessary. Taste and adjust the seasoning with salt and freshly ground black pepper. Finish with freshly chopped parsley.
Spoon the creamy Parmesan polenta onto the plate. Place the pork medallions on top or alongside the polenta. Generously spoon the porcini mushroom sauce over the pork. Finish with a little fresh parsley and serve immediately.
Follow along with Vasko, step by step.
Simple recipes and cooking tips, straight from my kitchen.
