Pork Tenderloin With Mushroom Sauce

This is from a special edition of coup de pouce. this is an espress recipe.

In a small bowl , soak mushrooms in 1 cup of boiling water for about 10 minutes or until they have softened.

With a skimmer , remove the mushrooms from the water , sponge them and roughly chop them.

Set aside.

In a fine sieve placed on a measuring cup , strain the liquid of the mushrooms.

Add enough water to obtain 3 / 4 cup of liquid.

Set aside.

Sprinkle salt and pepper on the pork tenderloins.

In a large skillet oven-proof , heat half the oil at medium-high heat.

Add pork and brown on each side for about 6 minutes.

Keep cooking in a preheated oven of 400 f for about 15 minutes or until pork is lightly pink inside.

Put pork tenderloins in a plate and cover with foil paper , without stretching.

Let rest 5 minutes , then cut in slices of 1 inch thick.

Meanwhile , in the skillet , heat remaining oil at medium-low heat.

Add shallot , garlic , mushrooms and cook , stirring occasionnaly , for about 6 minutes or until veggies are browned and softened.

Add brandy and let simme.

dehydrated mushroom pieces, pork tenderloin, salt, fresh black pepper, vegetable oil, shallots, garlic cloves, brandy, half-and-half cream