Smoked Duroc Pork Tenderloin with Porcini Flan

Harvest Moon Winery

2192 Olivet Road
Santa Rosa, CA 95401

  • RECIPE YEAR: 2013
  • RECIPE BY: Tim Vallery, Peloton Catering
  • YIELD: Serves 12
  • PAIRS WELL WITH: Harvest Moon Russian River Valley Pinot Noir

Duroc is a breed of pig prized for the quality and flavor of its meat. Pork tenderloin, the leanest and most tender cut, can also quickly dry out during cooking. To prevent that, chef Tim Vallery gives Duroc tenderloin a brine bath to ensure juiciness and full flavor. Brine the pork the day before you plan to cook it.

Brine and Pork

  • 3 pounds Duroc pork tenderloin, trimmed of fat and silver skin
  • 1 cup water
  • 1 cup Harvest Moon Pinot Noir
  • 1 1/2 ounces brown sugar
  • 1 1/2 ounces granulated sugar
  • 6 ounces kosher salt, plus more, to taste
  • 1 bunch fresh thyme
  • 2 bay leaves
  • 1 1/4 pounds ice
  • Freshly ground pepper, to taste
To prepare the brine and pork, in a large stainless-steel pan, combine the pork, water, wine, brown sugar, granulated sugar, salt, thyme and bay leaves. Heat to 180°F, stirring until the ingredients are dissolved. Remove the pan from the heat and add the ice. Allow the pork loin to cool, then completely cover the pan and refrigerate. Let the pork luxuriate in the brine for 6 to 24 hours.

Remove the pork from the brine and dry it completely with paper towels. Generously season the pork with salt and pepper. In a smoker using oak or hickory, indirectly smoke the pork until the internal temperature of the meat registers 145°F. Refrigerate for at least 2 hours.


  • 2 ounces dried porcini mushrooms
  • 3/4 cup water
  • 1 1/2 tablespoons olive oil
  • 1/4 cup minced yellow onions
  • 3 garlic cloves, minced
  • 2 teaspoons finely chopped fresh thyme
  • 1 1/2 cups heavy cream
  • 4 egg yolks
  • Pinch of freshly grated nutmeg
  • Pinch of kosher salt
  • Pinch of freshly ground pepper
  • 1/2 cup grated Vella dry jack cheese
To prepare the flan, preheat the oven to 350°F. Coat a ceramic baking dish with nonstick cooking spray. 

Rinse the porcini mushrooms under cold running water. Place them in a saucepan with the 3/4 cup water and simmer until the mushrooms are soft. Strain the liquid and reserve it and the porcinis.

In a small saucepan over medium heat, warm the olive oil. Add the onions and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and thyme and cook, stirring occasionally, for 1 minute. Transfer the mixture to a food processor and add the reserved mushroom liquid and porcinis. Process until smooth.

In a bowl, store together the cream, egg yolks, nutmeg, salt, pepper and cheese. Slowly whisk in the pureed mushroom mixture. Pour the flan into the prepared baking dish and bake it in a water bath until the center is firm, 35 to 40 minutes.

To serve, cut the pork tenderloin in medallions and serve with the flan.  

Harvest Moon Winery

2192 Olivet Road
Santa Rosa, CA 95401