This recipe combines the gentle flavors of pork tenderloin, shallots, and white wine with the savory essences and toothsome textures of cashews and mushrooms. Readily available ingredients are elevated to elegance in this quick and easy to prepare dish, which is suitable for both weeknights and special occasions. Enjoy.

Sautéed Pork Tenderloin with Cashews and Mushrooms

Category

Category name

Serves

4

This dish was inspired by the wild chanterelle mushrooms of the Pacific Northwest. If available, with their crisp texture and nutty flavor, they match perfectly with the cashews and play the starring role.

Ingredients

  • 4 tablespoons canola or grapeseed oil
  • 2 pork tenderloins, about 1 pound each
  • 5 tablespoons butter
  • 10 ounces fresh mushrooms (chanterelles if available)
  • 2 shallots finely chopped
  • ⅓ cup whole roasted and salted cashews
  • ¼ cup dry white wine
  • ¾ cup brown chicken or veal stock
  • ¼ cup D’Artagnan demi-glace
  • 2 tablespoons minced parsley
  • Kosher salt
  • Freshly ground white pepper
  • Freshly ground black pepper

Method

  1. Wash and trim the mushrooms, then cut into quarters. Finely mince the shallots and set aside. Trim the pork as needed, removing any silver skin, and season well with salt and black pepper.
  2. Set a large sauté pan over medium heat and add 2 tablespoons of oil and 1 tablespoon of the butter. Sauté the pork loin, lightly browning the pork on all sides. Move the pork to the edge of the pan.
  3. Add 2 tablespoons butter to the center of the pan; add the mushrooms, ½ teaspoon salt, a few grinds of white pepper, and cook stirring occasionally. Continue turning the pork as they cook together. When nearly all the liquid has evaporated from the pan, add the minced shallots and the cashews. Cook for 2 minutes. Add the white wine and bring to simmer. Add the stock or demi-glace. Simmer covered for 3-5 minutes, or until pork internal temperature reaches 145°F-155°F as desired. Remove tenderloin and let rest while the sauce continues to reduce. Stir in the remaining 2 tablespoons butter and parsley.
  4. To serve: Slice the pork across the grain, into thick slices. Spoon the mushrooms, cashews, and sauce over the top. Serve immediately.