Pork Tenderloin with Truffles
- 4oz (125g) Fresh Horn of Plenty Mushrooms [or 3/4oz (22g) Dried]
- 12oz (375g) Pork Tenderloin x 2
- 1/2oz (15g) Black Truffle, cut into slivers
- 2oz (60g) Butter
- 8fl oz (250g) Dry White Wine [approx a glass]
- 2 Cloves Garlic, cut into slivers
- Salt and Pepper to Taste
- Sprigs of Thyme or Chervil for garnish
- 1/2oz (15g) Butter
- 1 Teaspoon Plain flour
Preheat oven to 190c (375F/Gas 5). If using dried mushrooms, put in a small bowl, cover with warm water and soak for 20 minutes; drain well and set aside.
Trim each pork tenderloin to the same length and slit both lengthwise down the center, taking care not to cut through.
Lay out flat and make two more cuts lengthwise down each piece to flatten the meat further. Put garlic slivers along one fillet, cover with mushrooms and truffles. Dot with half the butter and sprinkle with pepper.
Cover with the other tenderloin and tie securely with string at 2.5 (1in) intervals. In a large frying pan, melt the remaining butter and brown pork on all sides.
Transfer to a small roasting pan with cooking juices.
Knead butter and flour together to make Beurre Manie.
Cook the meat over high heat for one minute to reduce slightly. Add Beurre Manie, stirring constantly, to thicken. Season with salt and pepper.
Serve the tenderloin in slices with sauce spooned around and garnish with Thyme or Chervil.
Note: Horn of Plenty is used here to extend the much rarer Black truffle. The black mushrooms disguise the use of tiny quantaties of Truffle well!