Porcini Crusted Pork Tenderloin Recipes

PORCINI-CRUSTED PORK TENDERLOIN

Steps:

• 1 Preheat the oven to 375 degrees
• 2 Combine the coriander seed and black peppercorns in a sealable plastic bag and crush them with a mallet or rolling pin until coarsely ground
• 3 Place the porcini mushrooms in the small bowl of a food processor or a mini-chopper, and process until finely ground
• 4 (You should have about 1/4 cup; it's okay if there are some slightly larger pieces remaining
• 5 ) Add the coriander mixture to the porcini mushrooms and stir to incorporate
• 6 Trim the silver skin and excess fat from the exterior of the tenderloin; pat the meat dry
• 7 Spread it evenly with the mustard, then sprinkle with the porcini mixture so the meat is evenly coated
• 8 Heat the oil in a large, ovenproof skillet over medium-high heat
• 9 Once the oil shimmers, add the tenderloin; sear it for 2 minutes per side, turning it as you work, then transfer the skillet to the oven
• 10 Roast for 18 to 20 minutes or until an instant-read thermometer inserted into the center of the meat registers 145 degrees (medium-rare) or 155 degrees (medium)
• 11 Let the meat rest for 5 minutes before cutting it into thin slices
• 12 Season lightly with the flaked salt

PORCINI-CRUSTED PORK WITH POLENTA

Steps:

• Process mushrooms in a food processor until coarsely chopped. Transfer to a shallow bowl; stir in salt and pepper. Press 1 side of each pork chop into mushroom mixture., In a large ovenproof skillet coated with cooking spray, heat oil over medium-high heat. Place chops, mushroom side down, in skillet; cook for 2 minutes. Turn over; cook 2 minutes longer. Bake, uncovered, at 375° until at thermometer inserted in pork reads 145°, 20-25 minutes. Let stand 5 minutes before serving., Prepare polenta according to package directions for soft polenta. Stir in cheese and rosemary. Serve with pork chops.

PORCINI-CRUSTED FILET MIGNON WITH FRESH HERB BUTTER

Steps:

• Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper. Process dried porcini mushrooms in spice grinder to fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.
• Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Spoon rounded tablespoon of herb butter atop each steak and serve.

PORCINI-CRUSTED BEEF TENDERLOIN

Steps:

• place porcini mushrooms in food processor or mini chopper; process until finely ground. Combine ground mushrooms, oil, cheese, pepper, and garlic in small bowl. Press mixture evenly onto all surfaces of beef roast.
• prepare grill for indirect cooking by igniting an equal number of charcoal briquets on each side of the fire grate, leaving open space in center. when coals are medium, ash-covered (bout 25-30minutes), add 3-4 new briquets to each side. place aluminum foil drip pan in center of grate between coals. position cooking grid with handles over coals so briquets may be added as needed.
• place roast on grid directly over one side of medium, ash-covered coals, sear, uncovered, 5 minutes or until bottom of roast is browned. turn roast over and place in center of grid directly over drip pan. grill, covered, 35-45 minutes for medium rare, 45-60 minutes for medium doneness, turning occasionally. (add 3-4briquets per side every 30 minutes to maintain heat level.).
• remove roast when internal temp is 135 degrees for med rare, 150 for medium. transfer to carving board and tent loosly with tinfoil. let sit 10 -15 minutes. carve and enjoy!