Modes

Ingredients

Pork

• 2 pork tenderloins, trimmed
• 2 Tablespoons coarse Dijon mustard
• Kosher salt and freshly ground black pepper, to taste

Velouté Mushroom Sauce

• 3 ounces unsalted butter, clarified or regular (divided use)
• 2 ounces all-purpose flour
• 5 cups hot chicken stock, preferably homemade
• 4 ounces mushrooms, thinly sliced or chopped
• 1–2 teaspoons lemon juice
• Kosher salt and freshly ground black pepper, to taste
• 1 Tablespoon finely chopped parsley

Instructions

Place the oven rack in position 3 in your Wolf Dual Fuel Range or wall oven. Line a roasting pan with foil and insert a rack.

Prepare the pork by lightly seasoning each tenderloin with salt and pepper. Rub each tenderloin with one Tablespoon of Dijon mustard and place on the roasting rack. Insert the probe into the thickest part of the pork and place the pan in a cold oven. Connect the probe, select the Gourmet mode for pork tenderloin, and press start. Allow the pork to rest for fifteen minutes before slicing.

Meanwhile, melt 2 ounces of butter in a saucepan over medium heat. Sprinkle the flour over the butter and whisk to create a smooth paste. Continue whisking and cooking for several minutes, until the roux turns a light ivory color and resembles wet sand in consistency. Turn off the heat and let the roux cool in the pan for 3 minutes.

Reheat the roux over medium heat and gradually add about 4 cups of hot chicken stock, whisking constantly to create a smooth sauce. Increase the heat just to a boil, then reduce to a simmer. Simmer for 30–45 minutes, stirring occasionally. Add more stock as needed to reach the desired consistency.

While the Velouté sauce simmers, prepare the mushrooms. Melt the remaining butter in a skillet over medium-high heat. Add the mushrooms and 1 teaspoon of lemon juice. Sauté, stirring occasionally, until the mushrooms are tender and their liquid has evaporated. Season with salt and freshly ground pepper, then remove from heat.

Once the Velouté is ready, strain it through a wire mesh strainer if desired. Stir in the mushrooms, return the sauce to a simmer, and season to taste.

Spoon the sauce over the sliced pork tenderloin, with extra on the side, and garnish with parsley.