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Pork Tenderloin with Porcini and Lentil Rub

Scott Payne

Savory and full of flavor, pork tenderloin is dry-rubbed with porcini mushrooms, lentils and rosemary. Serve with mushroom sauce for a delicious and elegant dinner.

Pork Tenderloin with Porcini and Lentil Rub

Developed by Marcy Gaston


  • [30 grams]       1⅓ cups dried porcini mushrooms, divided
  • [15 grams]       1 tablespoon dry black beluga lentils (or brown or French green lentils)
  • [3 grams]         1 teaspoon salt, divided
  • [3 grams]         1 teaspoon pepper, divided
  • [6 grams]         2 tablespoons fresh rosemary, finely chopped, divided
  • [1,000 grams]  2⅕pounds pork tenderloin
  • [15 grams]       1 tablespoon (15 milliliters) olive oil
  • [355 grams]     1½ cups (360 milliliters) hot water
  • [50 grams]       ⅓ cup shallot, diced
  • [5 grams]         1 teaspoon garlic, minced
  • [160 grams]     ⅔ cup (160 milliliters) red wine (pinot noir or similar)
  • [300 grams]     1¼ cups (300 milliliters) low-sodium chicken stock
  • [15 grams]       1 tablespoon unsalted butter
  • [15 grams]       1½ tablespoons all-purpose flour


  1. Combine ⅓ cup mushrooms, lentils, ½ teaspoon salt, ½ teaspoon pepper and 1 tablespoon rosemary in a spice grinder. Pulse several times until finely ground.
  2. Remove silverskin* from pork. Place pork into a glass or plastic container and rub entire tenderloin with dry rub. Cover with plastic and refrigerate for at least 30 minutes or up to 1 day.
  3. Preheat oven to 400°F (205°C). Pour olive oil into a 12-inch oven-proof skillet. Place pork in the skillet and coat with oil. Bake for 15 to 25 minutes (time may vary depending on thickness of pork) or until the internal temperature reaches 145°F (63°C). While pork is cooking, place remaining 1 cup mushrooms in a medium-sized bowl with hot water. Set aside.
  4. Remove pork from skillet and place on cutting board. Place the skillet on the stove over medium heat. Add shallots and garlic and sauté for 2 to 3 minutes. Drain the mushrooms and reserve ¼ cup of the liquid. Add mushrooms and remaining rosemary to the pan and sauté for 1 to 2 minutes. Pour in wine and reduce by half, then pour in chicken stock and reserved mushroom liquid.
  5. In a small bowl, use fingers or a spoon to mix butter and flour until a ball or thick paste forms. Bring sauce to a boil and whisk in the butter-and-flour mixture. Cook until the sauce thickens slightly, about 3 minutes. Season with remaining ½ teaspoon salt and ½ teaspoon pepper.
  6. Slice the pork tenderloin and serve with ¼ cup sauce. Serves 8.

Cooking Note:

  • *Silverskin is a small piece of silvery-white connective tissue at the end of one side of the tenderloin. With a sharp paring or boning knife, carefully push the blade under the strip of silverskin and slide the knife down the tenderloin to free the tissue. Once you’ve cut through one end of the tissue, turn the knife around and cut off the end that is still attached. Repeat until all silverskin is removed.

Nutrition Information:

Serving Size: 4 ounces (110 grams) pork with ¼ cup (75 grams) sauce


Note: Nutrition information for potassium and phosphorus in dry porcini mushrooms not available. 

Marcy Gaston, MS, RD, LD, is a Stone Soup blogger and author of CookingSustainably.com.

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