Entree: Spain – La Rioja – Solomillo de Cerdo con Setas (Pork tenderloin with mixed mushrooms in a savory Rioja-style wine sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 5 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 pork tenderloins, approx. 1 lb (450 g) each
- 10 oz (280 g) mixed wild mushrooms, trimmed and sliced
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tbsp (28 g) unsalted butter
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 3 garlic cloves, minced
- 1/2 cup (120 ml) dry Rioja white wine
- 1 cup (240 ml) low-sodium chicken broth
- 1/4 cup (60 ml) heavy cream (optional)
- 1 tbsp (8 g) all-purpose flour
- 1 tsp (5 g) fresh thyme leaves or 1/2 tsp (2.5 ml) dried thyme
- 1 bay leaf
- Salt to taste
- Freshly ground black pepper to taste
- 1 tbsp (15 ml) chopped fresh parsley for garnish

Show original ingredient measurements

- 2 pork tenderloins, approx. 1 lb (450 g) each
- 10 oz (280 g) mixed wild mushrooms, trimmed and sliced
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tbsp (28 g) unsalted butter
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 3 garlic cloves, minced
- 1/2 cup (120 ml) dry Rioja white wine
- 1 cup (240 ml) low-sodium chicken broth
- 1/4 cup (60 ml) heavy cream (optional)
- 1 tbsp (8 g) all-purpose flour
- 1 tsp (5 g) fresh thyme leaves or 1/2 tsp dried thyme
- 1 bay leaf
- Salt to taste
- Freshly ground black pepper to taste
- 1 tbsp (15 ml) chopped fresh parsley for garnish

Instructions

1. Pat the pork tenderloins dry, season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the tenderloins on all sides until browned, about 3 minutes per side. Transfer to a plate and set aside.
2. Reduce heat to medium, add butter to the same skillet. Add the onion and cook until soft and translucent, about 6–8 minutes. Add the garlic and thyme and cook 30 seconds more.
3. Add the sliced mushrooms and cook until they release their juices and begin to brown, about 5–7 minutes. Sprinkle the flour over the vegetables and stir to combine, cooking 1 minute.
4. Pour in the Rioja wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes.
5. Add the chicken broth and bay leaf, return the pork to the skillet, reduce heat to low, cover, and simmer until pork reaches an internal temperature of 145°F (63°C), about 10–12 minutes depending on thickness.
6. Remove the pork to a cutting board and let rest 5 minutes. Stir the heavy cream into the sauce if using, adjust seasoning with salt and pepper, and remove the bay leaf.
7. Slice the pork into medallions, arrange over the mushrooms and sauce, and garnish with chopped parsley before serving.