- 1 pork tenderloin (approx. 2 lbs)
- kosher salt and freshly ground black pepper
- 1/3 cup flour
- 1 tsp. dried thyme
- ½ tsp. ground fennel seeds (optional)
- ½ tsp. ground ginger
- ½ tsp. ground mustard
- 2 tbsp. olive oil
- 1 tbsp. unsalted butter
- 8 oz. gourmet mushrooms, oyster, shitake, trumpets, etc.
- 1 cup pinot noir
- 2 cups chicken stock
- 2 tbsp. honey
- 1 tbsp. balsamic vinegar
- 1 cup dried pitted tart cherries
Preheat oven to 350 degrees. Pat loin dry; trim fat, season with salt and pepper. To make rub: with a spoon, mix flour, thyme, fennel, ginger, and mustard on a large plate. Set aside 2 tbsp. Place tenderloin on plate and rub mixture over tenderloin.
In a large oven-proof pan over medium-high heat, add olive oil. When hot, add tenderloin and sear until brown on all sides. Transfer to oven to finish cooking,10–12 minutes more, or until meat reaches an internal temperature of 142°.
In a medium-size pan, add butter and sauté mushrooms, season with salt and pepper. Set aside.
Remove pan from oven and transfer tenderloin to platter, cover to keep warm. Place the pan you cooked the pork, over high heat, add wine, chicken stock, honey, balsamic vinegar, whisk in the reserved flour mixture, scraping bottom of pan. Add dried cherries and continue to cook until sauce has thickened, can add a pat of butter also to smooth sauce, about 10 minutes.
To serve, cut tenderloin on the diagonal into ¼-thick slices, fan out on platter or individual plates. Add reserved mushrooms on top of meat, and then pour sauce over pork tenderloin and mushrooms.