Pork Tenderloin, 2 pounds
3 large Portobello mushrooms, cur into fourths
1 medium onion, julienne style
1/4 cup Wild Mushroom and Sage EVOO
2 tablespoons pepper, coarsely ground
1/2 teaspoon salt
1/2 cup Cinnamon Pear Balsamic Vinegar
1 cup whipping cream
Preheat oven 375º. Cut mushrooms and set aside. Brown tenderloin in 2 tablespoons Wild Mushroom and Sage EVOO over high heat for 4 minutes each side. Place in roasting pan fat side up and sprinkle with 1 tablespoon pepper and 1/4 teaspoon salt. Add mushrooms. Drizzle with remaining Wild Mushroom and Sage EVOO. Roast for approximately 1 hour and 15 minutes. If using a meat thermometer, cook until internal temperature registers 130º for medium rare, and 145º for well done. Start checking temperature after about 30-45 minutes. Transfer to serving platter. Cover and set aside, letting it rest 20 minutes before carving.
Place roasting pan over cook top burners and add Cinnamon Pear Balsamic Vinegar and whisk to loosen browned bits from pan. Whisk in cream and remaining pepper. Bring to boil and simmer for a couple of minutes or until sauce is thickened.
Pour sauce over tenderloin, or place sauce in small serving bowl. Serve immediately.