Every time that I think I’ve got my husband figured out, he does something that surprises me and makes me fall in love with him all over again. If food is love, this dish is obsession. My husband volunteered to make this week’s recipe for One Local Summer, and he truly outdid himself. This came out tasting so mouthwateringly delicious that if I didn’t know any better, I would have thought that a chef at one of the city’s finest restaurants had whipped it up. The sauce is where it’s at with this one, and if there’s one thing my husband does well, it’s sauces.
I made it as local as possible – the pork tenderloin was from OMC Farms (they sell at both Worthington and Clintonville on Saturday mornings), the shiitake mushrooms were from Toby Run at the North Market farmer’s market, the baby leeks were from Comb’s Herbs (North Market farmer’s market), the shallots and garlic were from the Worthington Farmer’s Market (vendor name escapes me now), the beef and chicken broth were Kitchen Basics (manufactured here in Ohio), the butter was Ohio Amish roll butter (got it at Carfagna’s Market), the cream was from Smith Dairy (also got it at Carfagna’s), the potatoes (I made mashed potatoes instead of celery root potatoes) were from HW Organics, selling at the Worthington Farmer’s Market. The only non-local ingredients were the ruby Port (got that at Trader Joe’s, haven’t found a local source for this) and the olive oil. We had extra mushroom mixture, so we mixed it through with the potatoes and they went from good to awesome. We also doubled the amount of sauce we made, for no reason other than it tasted so good we wanted a lot of it. The timing for the tenderloin is spot on, the couple times we’ve made this in the past week or so, it came out done perfectly medium.
Mushroom Stuffed Pork Tenderloin with Port Reduction Sauce
recipe adapted from Bon Appetit
2 c. chicken broth
2 c. beef broth
1 c. ruby Port
4 tsp. minced garlic
10 tbsp. (1 1/4 sticks) butter
1/4 c. chopped shallots
8 oz. shiitake mushrooms, stemmed, finely chopped
1 1/2 c. chopped leek (white and pale green parts only)
1/2 c. heavy cream
2 (1 1/4 lb) pork tenderloins (from center or thick end), trimmed, each cut crosswise in half
2 1/2 tbsp. chopped fresh marjoram or 2 1/2 tsp. dried
1 tbsp. olive oil
Preheat oven to 400°F. Combine both broths, Port and garlic in heavy small saucepan. Boil until sauce is reduced to 1 1/2 cup, about 30-40 minutes. Set aside.
Meanwhile, melt 2 tablespoons butter in large skillet over medium-high heat. Add shallots and sauté until translucent, about 1 minute. Add mushrooms and leek and sauté until tender, about 6 minutes. Stir in cream. Cook mixture until vegetables are soft and most of cream is absorbed, about 5 minutes. Cool.
Insert handle of wooden spoon lengthwise into cut end of each tenderloin, forming 1/2- to 3/4-inch-diameter hole. Transfer mushroom mixture to pastry bag fitted with large plain tip. Force mixture into center of each tenderloin, filling hole completely. Rub tenderloins with marjoram. Sprinkle with salt and pepper.
Heat oil in large ovenproof skillet over high heat. Add tenderloins to skillet and cook until brown on all sides, about 6 minutes total. Transfer skillet to oven. Roast tenderloins until cooked through, about 8 minutes. Remove skillet from oven. Transfer tenderloins to platter; tent with foil to keep warm. Return skillet to stove. Whisk in sauce.
Bring to boil, scraping up any browned bits. Remove from heat. Whisk in 8 tablespoons butter.
Cut tenderloins crosswise into slices. Spoon mashed potatoes (I don’t need to tell you how to make these, I’m sure everyone here has their own favorite mashed potato recipe) onto plates. Arrange tenderloin slices around mashed potatoes. Drizzle sauce over and serve.