Recipe: Pork Slices and Early Charente Mushrooms

1 In the morning or the day before
Prepare your pork tenderloin, preheat your oven to 200°, roast it on all sides in a Dutch oven with a little oil and butter then add 2 shallots, dust with thyme flowers and your garlic clove, cook in the oven for 35 minutes then remove your Dutch oven without uncovering it for 20 minutes of resting.

2 In a pan pour a little fat (oil and butter or other) then sauté your mushroom caps cut into large dice, salt pepper add your last sliced shallot then keep covered heat off.

3 Cut your mushroom stems into small dice.

4 Then remove your cooked pork tenderloin onto a plate, heat your Dutch oven (juice, garlic and shallots) then sweat your mushroom dice in it for 5 minutes, salt and pepper, then add your veal stock (or water) and your cream, cook for 10 minutes then blend this mixture taste it then keep warm.

5 The rest is simple: cut your tenderloin into 8 slices then in your dish place 4, on each place a good spoonful of sautéed mushrooms (keeping some for decoration) then cover with the other 4 slices pour your boiling mushroom coulis over it and finish with a little sautéed mushrooms on each.
As you understand you can cook everything the day before and reheat for about twenty minutes before; you can also prepare this recipe with leftover cold pork or veal roast.
I prepared this recipe because passing through the Isle of Oleron at the Eygrets around August 15th neighbors had picked these early mushrooms in the Saumonards state forest.