Pork Tenderloin With Creamy Mushroom Sauce
Pairing 2019 Cabernet Sauvignon – Thirty Eight Vineyard
- 1 1/2 Pounds Pork Tenderloin
- 1 Tbsp. Garlic Powder
- 1 Lemon (Zested)
- 1 1/2 Tbsp. Rosemary (Chopped)
- 5 Tbsp. Olive Oil (Divided)
- 2 Tsp. Kosher Salt
- 2 Tbsp. Unsalted Butter
- 8 Ounces Baby Bella Mushrooms (Sliced)
- 4 Cloves Garlic (Chopped)
- 1 Tsp. Fresh Thyme (Chopped)
- 1 Tbsp. Dijon Mustard
Preheat your oven to 400ºF. Put your pork on the cookie sheet on top of the cooling rack while you prepare your rub.
Add the chopped rosemary, garlic powder, lemon zest, salt and 4 tablespoons of olive oil into a bowl and whisk together. Pat the pork dry and then rub the rub all over the pork.
Bake for 20 minutes or until 130ºF in the middle, check using a meat thermometer. While the pork is baking, make your mushroom sauce.
Heat a medium pan to medium high heat. Add butter and 1 tablespoon of olive oil, then add the mushrooms, sauté for five minutes. Add 1 teaspoon of salt, garlic and thyme, cook for an additional one minute.
Turn the heat to low. Add ½ cup heavy cream and mustard, stir to combine, add remaining heavy cream and stir to combine. Let it cook for 2-3 minutes to thicken.
Once pork is done cooking, let it rest for 5 minutes. Slice into medallions. Add mushroom sauce on the bottom of the serving platter, then add the pork, sprinkle with fresh thyme or parsley. Serve with your favorite side and a glass of LangeTwins 38 Cabernet Sauvignon.