Porcini Crusted Pork Tenderloin with Strawberry Farroto

Yield: 6 portions

Prep time: 1 hour
Cook time: 2 hours

Ingredients:

Porcini Crusted Pork Tenderloin

• 2 Pork Tenderloins (2 lbs)
• 2 tbsps. Porcini powder
• 1 tbsp. Cocoa powder
• ¼ lbs. Butter
• 1 tsp. Salt
• 1 tsp. Pepper
• 6 sprigs Thyme
• 1 tbsp. Olive Oil
• 6 Spring Onions – tops removed, sliced thin and cut in half lengthwise
• 3 tbsps. Extra Virgin Olive Oil
• ½ cup Diced Fresh Strawberries
• ½ of a lemon, zested and juice

Method:

• Season the pork with salt & pepper.
• Combine the cocoa and porcini powder and rub the seasoned pork.
• In a sauté pan heat the oil, when it is hot, add the pork and begin to sear on all sides.
• Add the butter to the pan. When it starts to bubble, add the thyme and baste the tenderloins. Add the spring onions and sear on the flat side.
• Put the tenderloin in a pan in a 350-degree oven and cook the pork until it has an internal temperature of 135 degrees. Baste the pork every few minutes.
• Remove the pork from the pan, rest on a plate. The onions may need a few more minutes to finish cooking, if so, put them back in the oven for 5-8 minutes until they are tender.
• Combine the onion tops, olive oil, strawberries, & lemon. Season with salt and pepper.
• Slice the pork and serve over the farro, garnish with the roasted spring onions & onion top relish.

Strawberry Farroto

Ingredients

• 2 cup Farro
• 1 cup White Wine
• 1 cup Yellow Onion, diced small
• 1 lbs. Bacon, diced
• ½ cup Leeks, diced
• ½ cup English Peas
• ½ lbs. Oyster Mushrooms
• 1 pt. Strawberry Sofrito
• ¼ lbs. Butter
• ¼ lbs. Parmesan
• 1 lemon, zested and juice
• 4 tbsps. Olive Oil

Method:

• Sweat the onion in 2 tbs of olive oil, add the farro.
• Add the wine and reduce till dry.
• Add 2 cups of the hot stock, reduce till almost dry.
• Add 2 more cups of the stock and reduce till dry…the farrow should be 90% cooked and should not taste raw. If necessary, add more liquid.
• In another sauté pan, render the bacon with 2 tbs of oil.
• When bacon is rendered sear the mushrooms in the bacon fat & cook for 2 minutes.
• Add the leeks, season and sweat.
• Add the rhubarb, English peas and strawberry sofrito.
• Add the mushroom mixture to the farro and season.
• Add ½ the remaining stock and stir to help bring out starch.
• Add lemon zest, juice, and butter stirring continuously to release starch and improve risotto consistency.
• Finish with parmesan.

Strawberry Sofrito

Ingredients:

• 1 cup Onions, Diced Small
• 2 cup Strawberries diced/puree
• 1 cup Rhubarb, diced
• 2 cup Olive Oil
• 2 Bay Leaf
• 2 springs Thyme

Method:

• In a pot combine the onions thyme, bay leaf and olive oil.
• Bring to a simmer and reduce heat to low.
• Continue cooking until the oil has clarified, about 30 minutes.

Pairs well with:
Cabernet Sauvignon Oak Knoll District of Napa Valley 2021