Cooking With Truffle: Roasted Pork Tenderloin and Truffled Rice

Truffle is an impulsive purchase.

I have only had truffle mushrooms a few times. Truffle flavored popcorn made by a friend, truffle risotto, a truffle butter atop a simple slice of bread. White truffle oil is often over used, ladled over dishes where it should be drizzled. So why get Truffles?

 

Fresh Produce is Important.

Stopping at Sosios, I was immediately taken by the variety of produce. Since I’d bought mushroom rub at the Rub With Love Shack, a mushroom centric dinner came to mind. Sunday night  is time for a casual dinner, family dinner. There is a little extra time to do the cooking, but you don’t want to do much cleaning, nor do you want to stay up late cleaning your kitchen. So I settled on a simple dish, with comforting flavors, and a little fanciness..

Roasted Pork Tenderloin with Truffled Mushroom Rice

 

For the Pork:

1 Pork Tenderloin, about 1-1.5 lbs
3 tbls Mushroom Rub
Salt & Pepper
Vegetable oil

Preheat your oven to 375 Degrees. Heat  an oven proof pan over medium high heat.
Rub the mushroom rub all over the tenderloin & season with salt and pepper.  When the pan is hot,  add the pork tender loin, browning on all sides.

Put the whole pan in the oven, and roast for 25 minutes, checking the temperature and taking  it out when the temperature reads 145. Let sit for 10 minutes before slicing and serving.

For the Rice

1 small chopped onion
1 clove garlic chopped
1/2 cup basmati rice
1/2 lb mushrooms chopped
1 tsp canola oil
1 small truffle grated
4 tbls butter.

Heat the canola oil, and saute the onions until translucent.onions

 

Add garlic and chopped mushrooms. Cook until the mushrooms are soft.

 

Add the rice, and 1 cup of water. Season with salt and pepper. Bring to a simmer, then cover and cook.

While the rice cooks melt butter in small pan. grate the truffle into the melted butter.

When the rice is done and has absorbed all the water (about 10 minutes). Drizzle in 1-2 tbls of truffled butter.  Taste for seasoning, adding a little more salt , pepper or truffle butter as needed.

 

Serve with steamed romanesco

 

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