How to make it

  • Soak porcini for 30 minutes in 150 ml water. After press out, keep the porcini water and fry
  • porcini in oil, add balsamic vinegar and when it is evaporated put aside.
  • In a pot bring porcini water, wine with the onion to boil. Add bouillon cube, thyme and reduce so that you have about 100 ml at the end. In my case I have had 150 ml it worked out well. Salt, pepper.
  • In another pot bring water to simmer while you whisk egg yolks frothy add porcini-wine liquid and keep on whisking. Whisk over steam for 10-15 minutes.
  • Before serving add fried porcini.
  • For the pork tenderloin add salt, pepper and dijon mustard. Fry it in some butter, add some sherry and after wrap in Serrano ham and sage leaves. Preheat oven to 200°C. Put pork in a heat proof bowl, pour some olive oil and sherry on the bottom and bake for 30 minutes covered and another 30 uncovered.
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  • barbiemensher 5 years ago
    Where's the rest of the recipe, hon? What do we do with the sage and the mustard? I assume we season and sear the tenderloin, maybe wrap it in the ham and bake until done or do you mince the sage and combine with mustard and slather the tenderloins and bake them?
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    " It was excellent "
    bluewaterandsand ate it and said...
    Sounds and look, very good!
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