Wild Boar Tenderloin with Porcini Mushroom Cream
OK so I plead guilty, I was wandering round Borough Market and I bought a beautiful porcini mushroom. They are the sort that look like the mushrooms a child would draw. Then I went in search of something to cook to go with it. And, in a fit of foodieism I bought wild boar. I think this recipe would work really well with pork tenderloin too though, and I know you can make the cream sauce with dried porcini mushrooms by following the packet instructions to reconsitute. So please forgive me. It was a really delicious supper.
100g of pork or wild boar tenderloin cut into medallions
50g of fresh porcini mushroom or dried porcini mushroom reconstituted according to the packet instructions
About a tablespoon of finely diced shallot
A tablespoon of olive oil
50ml of double cream
A few sprigs of fresh thyme
Pre-heat your oven to 180c
Clean the porcini mushroom by brushing off as much dirt as possible then wiping with a damp piece of kitchen roll. Cut into slices
Season the tenderloin with pepper and press the medallions out with the palm of your hand
Heat a little oil in an ovenproof skillet and brown the tenderloin medallions on both sides before putting into the oven at 180c. They will need to cook for around 10 minutes and should not have any pink meat inside when cut. It’s very important to cook pork and wild boar well for reasons that are just too unpleasant to go into here. Please believe me and do it!
Put the shallots into a frying pan with most of the oil and fry gently till they are translucent and just starting to brown at the edges
Now add the thyme then the porcini mushroom and put the heat up a little to fry till tender
Once the mushrooms are cooked through, add the cream and cook for a few minutes, stirring the mixture constantly, to reduce the sauce down just a bit. Add salt and pepper to taste.
Put the sauce onto plates and place the medallions on top. If you like, garnish with flat leaved parsley or a few sprigs of fresh thyme.