| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 50 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- One 1 1/2-pound pork tenderloin
- Kosher salt and freshly ground pepper
- Kosher salt and freshly ground pepper
- 8 ounces assorted mushrooms, such as cremini and button, quartered
- 2 cloves garlic, minced
- 1 medium onion, diced
- 3 tablespoons all-purpose flour
- One 750-ml bottle dry white wine, such as pinot grigio
- 6 ounces fontina cheese, cut into twelve 1 1/2-by-1-inch slices, each about 1/4-inch thick
- 3 tablespoons chopped fresh flat-leaf parsley
Instructions
- Position a rack in the center of the oven and preheat the oven to 400 degrees F.
- In a large skillet, heat the olive oil over medium-high heat. Sprinkle the pork on all sides with 2 teaspoons salt and 1 teaspoon pepper. Cook the pork, turning occasionally, until browned on all sides, about 8 minutes. Transfer the pork to a 13-by-9-inch glass or ceramic baking dish.
- Add the mushrooms, garlic, onions, 1/2 teaspoon salt and 1/4 teaspoon pepper to the skillet and cook, stirring frequently, until the onions are soft, about 8 minutes. Stir in the flour and cook for 1 minute. Increase the heat to high. Add the wine and scrape up the browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a boil and cook for 2 minutes.
- Pour the wine mixture into the dish with the pork and bake until a meat thermometer inserted into the thickest part of the pork registers 165 degrees F, 25 to 30 minutes. Transfer the pork to a cutting board and let rest for 15 minutes.
- Pour the pan juices into a medium saucepan. Stir in the parsley and keep warm over low heat. Season with salt and pepper.
- Cut the pork into twelve 1/2-inch-thick slices. Arrange in a single layer in the baking dish and place a piece of cheese on each slice. Bake until the cheese is melted, 3 to 4 minutes. Spoon the wine sauce over the top of the pork and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 454 |
| Total Fat | 22 g |
| Saturated Fat | 8 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 31 g |
| Cholesterol | 103 mg |
| Sodium | 739 mg |
Reviews
This recipe is delicious!!! I actually omitted the final step with adding the cheese. Didn’t even need it! It was still fabulous.
Easy to make and very tasty. I made for the first time the other day and it was a hit w/the family.
pork loin and pork tenderloin are not the same cuts of meat. The recipe title is misleading.
Instead of mushrooms, I used an apple, which I small-diced. I added fresh chopped rosemary and thyme to the onion/garlic sauté. I used a 1 part wine to 3 parts chicken broth. I didn’t use any cheese. Everybody loved it!!
i LOVED it! the cheese is key. we used assorted wild mushrooms and it was just awesome. thank you Giada, this is for sure a keeper!
This was a good sauce, but I did some tweaking for personal taste. I didn’t add a full bottle of wine, just used chicken stock for half the sauce. I love cheese and this really made it special.
Delicious! Read reviews and used half the wine and 1/2 chicken stock. Fontina cheese worth the extra time. Will definetely make again!
This was not what I expected the amount of wine was way to overpowering . I thought it was a misprint but Giada has never failed me. Chicken stock would of worked out better with one third of a bottle of wine . Going to try it with rabbit ,
Omg, this was an amazing dinner. I am going to make this for our next dinner party. The was mushroom sauce was to dye for, thanks, love it
Fantastic recipe my son and I loved it! For people or families who don’t like wine sauce it may be a bit much. We Loved It!