Magnien 'argillieres', Chambolle Musigny Recipe

Cooking Instructions

1. 1

   Prepare the Pork

   Preheat your oven to 200°C (392°F). Season the pork tenderloin with salt and black pepper on all sides.

2. 2

   Sear the Pork

   In a large oven-proof skillet, heat the olive oil over medium-high heat. Once hot, add the pork tenderloin and sear it for about 2-3 minutes on each side until golden brown.

3. 3

   Add Aromatics

   Add the minced garlic, fresh thyme, and butter to the skillet. Baste the pork with the melted butter and cook for an additional minute.

4. 4

   Roast in Oven

   Transfer the skillet to the preheated oven and roast the pork for about 15-20 minutes, or until it reaches an internal temperature of 63°C (145°F).

5. 5

   Sauté Shallots and Mushrooms

   While the pork is roasting, slice the shallots and mushrooms. In a separate pan, melt 1 tablespoon of butter over medium heat. Add the shallots and cook until translucent, about 3-4 minutes. Then, add the mushrooms and cook until they are golden brown, about 5-7 minutes.

6. 6

   Deglaze with Wine

   Once the pork is done, remove it from the oven and let it rest for 5 minutes. Meanwhile, deglaze the skillet used for the pork with the Chambolle Musigny wine, scraping up any browned bits from the bottom. Cook for about 3-4 minutes until the sauce reduces slightly.

7. 7

   Serve

   Slice the pork tenderloin and serve it on a plate topped with the sautéed mushrooms and shallots, drizzled with the wine sauce.