Pork Tenderloin with Portobello Mushroom Sauce

How to Make

• Step 1: Remove any silverskin (tough sinew) from the pork. Slice the onion and put it in a large bowl. Smash the garlic. Add the garlic, parsley stems, and Merlot to the bowl and stir well. Add the pork, turning it in the marinade. Cover and marinate, refrigerated, for 1 - 2 hours, turning to pork occasionally.

• Step 2: Pre-heat the oven to 450-degrees F.

• Step 3: Peel the potatoes, parsnips, turnips and rutabaga and cut them into bite-sized pieces. Place them in a bowl of cold water. Trim the fennel, cut lengthwise in half, and remove the cores.

• Step 4: Stem the mushrooms and place them gill side up on a baking sheet. Mince the shallots and mix with 2 tablespoons of the olive oil. Spoon the shallot mixture onto the mushroom caps.

• Step 5: Roast the mushrooms for 5 - 8 minutes, or until hot, so they absorb the flavors of the shallots. Remove the mushrooms, dice them, and transfer to a medium saucepan. (Leave the oven on.)

• Step 6: Melt 6 tablespoons of the butter in a small saucepan. Drain the root vegetables and put them and the fennel in a large bowl. Toss with the melted butter, 2 tablespoons of the olive oil, and salt and pepper to taste. Transfer to a large baking pan, add 1/2 cup water, and roast for 40 minutes, turning the vegetables occasionally.

• Step 7: Meanwhile, remove the pork from the marinade and strain the marinade into the saucepan with mushrooms. Add the broth, bring to a simmer on low heat, and simmer for 20 minutes, until slightly thickened. Remove from the heat.

• Step 8: Pat the pork dry with paper towels. Salt and pepper it, brush it with the remaining 2 tablespoons oil, and place on a small rimmed baking sheet. When the vegetables have roasted for 10 minutes, place the pork in the oven and roast for 20 minutes, turning once, or until an instant-read thermometer registers 145-degrees F. Transfer the pork to a carving board and let rest for 10 minutes.

• Step 9: While the pork rests, bring the mushroom mixture back to a simmer. Stir in the remaining 4 tablespoons butter and season with salt and pepper to taste.

• Step 10: Carve the pork into 1/4-inch thick slices. Place the pork on a platter, cover with the roasted vegetables, and spoon over the portobello sauce. Serve and enjoy!