1 Pork Tenderloin about 1 pound
1 shallot cut in small cubes
1 fresh garlic clove
50 g of mixed dried mushrooms (portabella, chanterelles…)
50 g bacon cut in small cubes
1tsp Dijon mustard
BBQ Seasoning mix (there is a German one with all kinds of flavors incl paprika, different herbs, smoke…try to find something similar, not too spicy)
Put mushrooms in some water for 15 minutes. Sautee the filet in oil well from all sides and season with salt and pepper.
Drain the mushrooms and cut very small. Sautee shallots, garlic, bacon in oil for some minutes until shallots become transparent. Add mushrooms and the seasoning mix (1 tsp). If there is not enough liquid, add some of the mushroom water. You can also add a shot of Brandy or Red Wine! Just don’t let it become too liquid or it will be hard to put it on the filet.
Mix all of the above with the mustard and put all around the filet.
Put in oven for about 50 minutes (might vary on size of filet and if you are on altitude or not!) at 400 Degrees. It should still be rose in the center.
It might taste a little different because of the seasoning mix but I am sure it will still be good. Enjoy!
Pair with Pinot Noir, Barolo, Rioja or a richer-style Chardonnay, such as: