Roasted Pork Loin with Morel Mushroom-Merlot Sauce

and Fettucini

Roasted Pork Loin with Morel Mushroom-Merlot Sauce

Pork and Pasta

Ingredients:

1 Tbs olive oil
2 pork tenderloins, about 1 pound each
Kosher salt & pepper, to taste
1 lb fettucini or tagliatelle pasta
CSM Morel Mushroom-Merlot Sauce, recipe follows

Instructions:

Preheat oven to 400°. Place large stock pot of salted water over high heat; bring to a boil.

Meanwhile, place oven-proof skillet over medium-high heat; drizzle in oil. Season tenderloins with salt and pepper; sear on all sides until brown. Place skillet in oven; roast until internal temperature is 145-150°, about 12-15 minutes. Remove from oven and let rest for 5 minutes.

While pork is roasting, cook pasta in boiling water according to directions until done. Drain and toss with Merlot sauce.

Slice tenderloin and serve on top of sauced pasta.

CSM Merlot Pan Sauce

Ingredients:

1 Tbs olive oil
2 cloves garlic, finely minced
1 small red onion, finely minced
1 lb morel mushrooms
1 cup CSM merlot
3 cups beef or chicken stock
1 stick unsalted butter, softened
Kosher salt & pepper, to taste
1 tsp finely chopped fresh thyme

Instructions:

Place sauce pot over medium-high heat; drizzle in olive oil. Stir in garlic and shallot; saute until soft. Increase heat to high; quickly saute mushrooms. Deglaze with merlot; reduce to glaze and pour in stock. Continue to cook until reduced by half; whisk in butter and season to taste with salt, pepper and thyme.

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