Ingredients
1½–2 lb pork tenderloin, trimmed (fat and silverskin removed)
½ cup all-purpose flour
¾ oz dried porcini mushrooms (Oyster Creek recommended)
1–2 shallots, finely chopped
1 clove garlic, finely chopped
½ cup white wine or chicken broth
1 cup reserved porcini soaking liquid Oil, for sautéing
Salt and freshly ground pepper

Instructions
Rehydrate the mushrooms
Place dried porcini in about 2 cups of warm water. Let soak for 15–30 minutes.
Strain, reserving the soaking liquid. Gently squeeze mushrooms dry and chop.

Prepare the pork
Slice pork tenderloin into ¼-inch medallions.
Season flour with salt and pepper, then lightly dredge each piece.
Sear the pork
Heat oil in a skillet over medium-high heat.
Sauté pork until golden brown on both sides. Remove and set aside.

Build the sauce
In the same pan, add a little more oil if needed.
Sauté shallots, garlic, and chopped porcini for about 8–10 minutes until fragrant.

Deglaze & simmer
Add wine (or broth) to deglaze the pan, scraping up any browned bits.
Return pork to the pan and add 1 cup of the reserved soaking liquid.

Finish
Reduce heat to low and simmer until the sauce thickens slightly and pork is tender.
Serving Ideas
Spoon over white rice, mashed potatoes, or buttered noodles
Add a side of sautéed greens like bok choy or spinach
Finish with a touch of butter for a richer sauce (optional but 🔥)