The Cellar At Soby’s Recipe

Prepare and season pork

Pat the pork tenderloin dry with paper towels. Trim any silver skin. Season all over with 1.25 tsp kosher salt and 1/2 tsp freshly ground black pepper; press seasoning into the meat.

Sear the tenderloin

Heat 1 tbsp olive oil in a heavy ovenproof skillet (cast iron preferred) over medium-high heat until shimmering. Add the tenderloin and sear, turning every 90 seconds, until deeply browned on all sides, about 6–8 minutes total.

Roast to finish

Preheat oven to 400°F (200°C) while searing. Add 1 tbsp unsalted butter to the skillet, spoon melted butter over the pork for 30 seconds, then transfer the skillet to the oven. Roast until an instant-read thermometer inserted into the thickest part reads 140°F (60°C) for medium, about 8–12 minutes depending on thickness. Remove from oven and transfer pork to a cutting board; tent loosely with foil and rest 8–10 minutes (carryover will raise temp to ~145°F).

Make pan sauce

Return skillet with fond to medium heat on the stove. Add the minced shallot and 2 minced garlic cloves; cook, stirring, until softened and fragrant, about 1–1.5 minutes (do not brown). Deglaze the pan with 3 tbsp dry red wine, scraping up browned bits. Add 1/2 cup port and 3/4 cup low-sodium stock and 2 sprigs thyme. Bring to a simmer and reduce until sauce coats the back of a spoon, about 6–8 minutes. Taste and add 1 tsp balsamic vinegar and up to 1/2 tsp brown sugar if the port is very acidic; adjust salt and pepper. Remove thyme sprigs, then swirl in 1 tbsp cold unsalted butter, a piece at a time, to slightly thicken and glossy the sauce. Keep warm.

Slice and serve

Slice pork into 1/2-inch medallions. Spoon warm port-red wine reduction over the slices just before plating.

Bring 2.25 cups water, 1/2 cup whole milk and 3/4 tsp kosher salt to a gentle boil in a medium saucepan over medium heat. Slowly whisk in 3/4 cup quick-cooking polenta in a steady stream to avoid lumps. Reduce heat to low and cook, stirring frequently, until thick and creamy, about 3–5 minutes for quick polenta (longer for coarser grits; follow package).

Remove from heat and stir in 2 tbsp unsalted butter and 1/2 cup freshly grated Parmesan until combined and silky. Season with 1/4 tsp freshly ground black pepper and additional salt to taste. Keep covered and warm until plating; if it firms, stir in a splash of milk to loosen.

Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat until butter foams. Add the mushrooms in a single layer (work in batches if necessary) and let them sear undisturbed for 2–3 minutes to develop color.

Stir mushrooms and add the sliced garlic, 1/2 tsp fresh thyme leaves, 1/2 tsp salt and 1/4 tsp pepper. Continue to sauté, stirring occasionally, until mushrooms are tender and browned, about 3–4 more minutes.

Add 1 tbsp sherry or white wine (if using) and cook until evaporated, then add the baby spinach and toss until just wilted, about 1 minute. Taste and adjust seasoning. Keep warm.

Spoon a bed of creamy Parmesan polenta onto each plate. Arrange a portion of sautéed mushrooms and wilted greens beside the polenta. Fan 4–5 slices of the rested pork tenderloin over the polenta and spoon the port–red wine reduction over the pork and a little onto the polenta.

Finish with a sprinkle of microgreens or chopped parsley (2 tbsp) and a pinch of sea salt flakes (about 1/4 tsp) over the meat and mushrooms. Serve immediately.