pork essentials: pork in a mushroom broth

ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

You might call this a stew, or you might call it a soup; in truth, it exists somewhere in-between the two. It’s a very hearty dish, and the abundance of mushrooms gives it a very earthy, homey taste. Serve it on cold, grey days and it will warm the hearts and raise the spirits of all those that partake. So, you ready… Let’s get into the kitchen.

serves 5
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For pork essentials: pork in a mushroom broth

  • PLAN/PURCHASE
  • 1 oz
    oyster mushrooms, dried
  • 2 c
    water, boiling hot
  • 1 lb
    pork tenderloin, boneless
  • 1 Tbsp
    olive oil, extra virgin
  • 1 lg
    carrot, peeled and thinly sliced
  • 4 oz
    fresh mushrooms, choose a nice variety
  • 1 md
    shallot, finely chopped
  • 1 Tbsp
    grapeseed oil
  • 1 c
    chicken stock, not broth
  • THE SPICE RUB
  • 1 tsp
    ground cumin
  • 1 tsp
    dried oregano
  • 1/2 tsp
    salt, kosher variety, coarsely ground
  • 1/2 tsp
    paprika, hot variety
  • 1/2 tsp
    ancho chile powder
  • ADDITIONAL ITEMS
  • chopped toasted pistachio nuts, for garnish
  • fresh crusty bread
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How To Make pork essentials: pork in a mushroom broth

  • 1
    PREP/PREPARE
  • 2
    Gather your ingredients (mise en place).
  • 3
    Place the oyster mushrooms into a large bowl, and pour the boiling water over the top.
  • 4
    Allow the broth to sit until the mushrooms are tender, about 18 – 20 minutes.
  • 5
    Remove the mushrooms from the broth, and finely chop.
  • 6
    Return the mushrooms to the broth, and reserve.
  • 7
    In a small prep bowl, mix all the spice ingredients together.
  • 8
    Brush the tenderloin with the olive oil.
  • 9
    Rub the spice mix into the tenderloin.
  • 10
    Wrap in cling foil, and refrigerate for 1 hour.
  • 11
    Remove the tenderloin from the fridge, and unwrap.
  • 12
    Place a rack in the middle position, and preheat the oven to 425f (220c).
  • 13
    Place the roast into a skillet heated up to medium high.
  • 14
    Sear on all sides, until nicely browned, about 2 – 3 minutes per side.
  • 15
    Place on a parchment-lined baking sheet.
  • 16
    Bake until the internal temp of the pork loin reaches 145f (65c), about 20 minutes.
  • 17
    While the pork loin is baking, add the grapeseed oil to the skillet, over medium heat.
  • 18
    Add the veggies, and season with a bit of salt and pepper.
  • 19
    Cook for about 5 minutes, stirring as you go.
  • 20
    Add the reserved oyster mushroom broth, and the chicken stock.
  • 21
    Chef’s Note: I did attempt to do this dish with beef stock, but it was too heavy handed. Chicken stock is the way to go.
  • 22
    Continue to simmer, until the veggies soften, about 3 – 5 additional minutes.
  • 23
    Remove the pork loin from the oven, allow it to rest for 10 minutes, and then cut into thick slices.
  • 24
    Add the sliced pork loin to the broth, and allow to simmer for 1 minute.
  • 25
    PLATE/PRESENT
  • 26
    Add three slices of pork loin to a shallow bowl, add some broth and veggies, garnish with some chopped, toasted pistachios, and served with some nice crusty bread. Enjoy.
  • 27
    Keep the faith, and keep cooking.

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