Pork Tenderloin with White Balsamic Vinegar

Tender, Dark, and Quietly Earthy

There is something almost ceremonial about a pork tenderloin — the way it holds its shape under heat, yielding slowly, rewarding patience. Paired with the gentle brightness of white balsamic and the deep, forest-floor richness of porcini, this is a dish that belongs to a long, unhurried evening. It doesn't demand much of you. Only that you stay close, pay attention, and trust the quiet alchemy happening in the pan.

Ingredients

• 1 4oz package Alessi Porcini Mushroom Soup
• 2 pounds pork tenderloin
• 1 cup flour
• 2 tablespoons freshly ground Alessi Peppercorns
• 3 tablespoons butter
• 1/2 cups Alessi White Balsamic Vinegar, divided
• 1 8oz package Alessi Funghi Porcini Risotto

Instructions

1. Preheat oven to 400.
2. Bring 3½ cups of water to a boil.
3. Add porcini mushroom soup and whisk while boiling for 1 minute.
4. Reduce heat to medium and simmer for 15 minutes, stirring occasionally.
5. Meanwhile, sprinkle pork with flour then roll in peppercorns to coat evenly.
6. In a large sauté pan, melt butter over medium-high heat.
7. Sear pork loin until browned on all sides, then transfer to a baking dish.
8. Add balsamic vinegar to saute pan to deglaze and pour liquid over pork.
9. Spoon cooked soup over pork.
10. Bake until internal temperature at the thickest part has reached 145.
11. Meanwhile, cook risotto according to package directions.
12. Let cooked pork rest 5-10 minutes before slicing into 1” thick slices.
13. Serve pork with risotto and spoon porcini mushroom gravy over pork and risotto.