Za'atar-Crusted Pork Tenderloin & Saucy Mushrooms

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SF Gate


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The pork tenderloin:

2 pork tenderloins, about 1 1/4-1 1/2 pounds each

4 tablespoons kosher salt

2 tablespoons sugar

3 sprigs thyme

Freshly ground black pepper

6 tablespoons za'atar

3 tablespoons extra virgin olive oil or as needed

The mushrooms:

1 1/2 pounds mixed mushrooms, such as cremini, shiitake

and oyster

2 tablespoons extra virgin olive oil, plus more as needed

2 tablespoons unsalted butter

1/2 cup chopped yellow onion

2 teaspoons minced garlic

1/4 cup dry fruity red wine, such as Oregon Pinot

2 cups low-sodium chicken broth

1 sprig fresh thyme

3/4 cup demi-glace

3-4 tablespoons heavy cream

or as desired

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