Pork Tenderloin & Mushrooms In A Creamy Burgundy Sauce

In a dutch oven or heavy stock pot, melt 1 stick of butter and add 1/2 bottle of red wine, 1 cup beef broth, 4 beef bullion cubes, leaves from 3 sprigs of thyme, 2 containers portobello button mushrooms and fresh cracked black pepper. Bring to a boil, reduce to low heat, cover and simmer for 6 hours.

Dry off your pork tenderloin and rub kosher salt, fresh cracked black pepper and thyme leaves on it and let sit overnight in the refrigerator. When you have about an hour left on the mushrooms, take your pork tenderloin, this one was a huge one I bought at SAMS and quartered, and sear each side in extra virgin olive oil on medium high heat.

It should be golden like this on each side.

Place in your dutch oven wish the mushrooms, cover and let cook on low for 45 minutes to an hour.

Remove from pot, let sit for about 5 minutes before cutting into it.

Meanwhile, remove the mushrooms with a slotted spoon. Turn the stove on high and reduce the burgundy sauce until there is about 1/2 an inch in the pot.

Stir in about 1/4 cup of heavy cream.

Slice your pork tenderloin in 1/2 inch strips and drizzle with burgundy cream sauce. Pour the rest of the cream sauce over mushrooms. Enjoy!

Ingredients:

1 pork tenderloin
1 containers of portobello button mushrooms
5 sprigs thyme, separated
1/2 bottle heavy red wine
1 cup beef broth
4 beef bullion cubes
1/4 cup heavy cream
Kosher salt
Fresh cracked black pepper
1/2 stick butter