A Mushroom, Pork and Pinot Menu You'll Be Wild About! - Enroute

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A Mushroom, Pork and Pinot Menu You’ll Be Wild About!

by on February 19, 2019

EnRoute Russian River Pinot Noir

Get ready to go wild for this mushroom, pork and Pinot Noir menu from our winery kitchen. The quintessential pairing here is the pork tenderloin and our flagship Russian River Valley Pinot Noir, EnRoute “Les Pommiers,” but the wild mushrooms (foraged or store-bought) take it to heavenly levels!

“It’s a mushroom forager’s favorite time of year here in Northern California. Although I’ve long enjoyed harvesting my own mushrooms, I recently had the pleasure of going on my first professionally guided wild mushroom hunt. It was rainy and cold as we trekked out to coastal Jenner, but the soggy day spent digging in the dirt rewarded us with a roasted mushroom feast that evening. That impromptu supper inspired the roasted mushroom and pork recipe below. It’s woodsy, meaty and fantastic with our EnRoute Pinot Noir, “Les Pommiers.” I’m excited to share it with you!”  – Executive Chef Sarah Walz

Mustard-Cream Glazed Skillet Pork Tenderloin with Roasted Wild Mushrooms and Marble Potatoes


Serves: 4

Tenderloin Ingredients:

Two whole pork tenderloins, about 1 1/3 pounds each

2 tablespoons Dijon mustard

2 tablespoons brown sugar

2 teaspoons chopped thyme  (rosemary serves as a wonderful substitute)

4 tablespoons white wine

2 teaspoons grapeseed oil

3 tablespoons cream

salt and pepper


Marble potatoes ingredients: 

2 tablespoons grapeseed oil

4 whole sprigs thyme (or rosemary)

2 pounds marble potatoes

3 cloves garlic, smashed

salt and pepper


Mushroom ingredients:

¼ pound black trumpet, hedgehog or yellow foot mushrooms

2 teaspoons grapeseed oil

2 to 4 cloves garlic, smashed

2 to 6 tablespoons butter

salt and pepper

For the Dijon marinade: Add Dijon mustard, brown sugar, chopped thyme, and two tablespoons of white wine to a mixing bowl and whisk together. Remove your pork tenderloins, pat dry with paper towels, and place inside in a Ziplock bag. Pour marinade over tenderloins and fully coat them. Seal bag. Let stand for 20 minutes or overnight.

For the marble potatoes:  Preheat oven to 350 degrees. In a large roasting pan, place washed marble potatoes, two tablespoons grapeseed oil, three smashed garlic cloves, four thyme or rosemary sprigs, a heavy pinch of kosher salt and fresh ground pepper. Cover with foil or use a fitted cover if your pan has one.

Place in oven for approximately one hour. When you pierce them with a paring knife they should feel tender.

For the skillet tenderloins: Keep oven at 350 degrees. Heat a large cast iron pan on medium-high heat. Remove tenderloins from bag and season with kosher salt and fresh ground pepper. Add two teaspoons of grapeseed oil to your pan. When the oil begins to smoke, place your tenderloins in the pan and sear for four minutes on each side. Then, rotate the tenderloin one quarter (onto its third “side”) and cook for an additional four minutes.

Place seared tenderloins in the oven for 20 to 30 minutes depending on desired temperature. Remove tenderloins from pan. Set tenderloins aside but keep them warm. We recommend either placing them on a resting rack and tenting them with foil or simply finding a warm area on or near your stove on which to rest the meat. To make your glaze, add your remaining two tablespoons of white wine to the pan while stirring over medium heat. When the wine begins bubbling add two tablespoons of cream. Bring all to a slight simmer while whisking. Taste and add additional seasoning if needed. Set aside.

For the roasted mushrooms: While your tenderloin and potatoes cook in the oven, wash your wild mushrooms and clean off any earth that may be clinging to them. Allow them to dry on a towel, gently patting to remove moisture. Heat a large sauté pan over high heat. Add two teaspoons grapeseed oil and when the pan begins to smoke add just enough mushrooms to cover the bottom of your pan.  Let them cook, untouched, for one minute. Then gently stir using a wooden spoon or tongs. Season with a good pinch of kosher salt and fresh ground pepper and one smashed garlic clove. When the mushrooms start to get color, add your butter and watch them crisp up! Remove and set aside and cook your remaining batches of mushrooms, adding a clove of smashed garlic and butter to each batch.

To Serve:  Slice your tenderloin into medallions and distribute among your dinner plates. Drizzle medallions with pan sauce and top with roasted mushrooms. Add a generous scoop of potatoes to each plate, pull the cork on your favorite vintage of EnRoute Pinot Noir and notice how the wine’s generous, juicy fruit complements the savory meat, the earthy mushrooms and creamy glaze. Cheers!



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