Name: Roasted Pork Tenderloin with Porcini Broth
Yield: 4, plus leftover pork for lunch Servings
Ingredients: ½ ounce dried porcini mushrooms (about ¾ cup); 1 1¼-lb. pork tenderloin; Kosher salt and freshly ground pepper; 2 tablespoons olive oil, divided; 1 small shallot, finely chopped; 4 ounces wild or cultivated mushrooms (a combination of black trumpet, maitake, chanterelle, beech, oyster, and/or shiitake), trimmed, halved if large; 2 medium carrots, thinly sliced on a diagonal; 1 cup homemade chicken stock or low-sodium chicken broth

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Danny Kim

Pork tenderloin is a delicious lean cut, but it can get dry quite easily. Use an instant-read thermometer and cook pork to 140° to ensure juiciness.

Recipe notes