ROASTED PORK TENDERLOIN WITH A FRESH CHANTRELLE MUSHROOM ROSE' SAUCE

Ingredients

2 pound pork tenderloin
sea salt/ fresh cracked pepper
25 ml x 2 extra virgin olive oil
150 ml plum tomatoes, crushed
100 g. fresh chantrelle mushrooms
75 ml white wine
150 ml whipping cream
2 tbsp. Fresh basil, chopped
½ onion, sliced finely
2 tbsp. Flat leaf parsley

Method

• Preheat oven to 375’f
  
• Heat a skillet and add olive oil, season the entire pork loin and place in skillet. Sear the whole tenderloin, making sure it is golden brown
  
• Place in oven for approx. 20 minutes or until clear juices emit from pork.
  
• Meanwhile prepare the sauce; heat olive oil in a sauce pan, add onions, season, and saute until golden. Add the chantrelles, season and saute for 2-3 minutes. Add white wine and reduce for 3 minutes or until most of the liquid is gone.
  
• Add the whipping cream and reduce for an additional 4-5 minutes.
  
• Add the plum tomatoes, simmer for 5 minutes.
  
• When the pork is done let rest for a couple of minutes before slicing
  
• Add the fresh herbs to the rose sauce and ladle over top of the pork tenderloin