Pork Tenderloin With Wild Mushroom Orzo

Set oven to broil. Arrange tomatoes in a thin layer on a baking sheet and season with salt and pepper. Broil for approximately 12 minutes or until slightly charred. In a medium sauce pan, combine butter and flour until evenly incorporated, and then whisk in milk, stirring until thickened, about 2-3 mins. Reduce heat to simmer, add in tomatoes and puree with an immersion blender or regular blender for a smooth sauce. Set aside.

While orzo is cooking, in a sauté pan heated with olive oil, cook the shallots and oyster mushrooms until browned, and set aside. Drain orzo and return to pan off the heat. Stir in the marscapone cheese, and the oyster mushroom mix, reserving 1 tsp to garnish each plate. Stir until evenly mixed.

Heat a large sauté pan over med-high heat and add in the olive oil and butter. When pan is hot, add in the pork tenderloin, searing both sides until caramelized, 3-4 minutes. Finish in the oven for approximately 10-12 minutes depending on the size of your tenderloin, until cooked through.

Slice 3 small medallions of pork and arrange on top of the orzo. Top with the reserved caramelized shallot and mushroom mixture and garnish with fresh chives or flatleaf parsley, serve immediately.