Dried mushrooms make for an earthy crust for pork
Whirring dried porcini mushrooms in a food processor turns them into a savory seasoning agent that deepens a dish's flavor and healthfulness by adding a layer of mouthwatering meaty taste (umami) and valuable nutrients such as potassium, B vitamins and protective antioxidants.
Pulverized dried mushrooms (porcini or other varieties such as shiitake and chanterelle) can be used the same way you use finely chopped herbs or ground spices: stirred into soups, stews and sauces, for example. Or, as in the accompanying recipe, as a flavorful foundation for a meat or poultry rub.
Here, quick-cooking, lean pork tenderloin is first massaged with tangy Dijon mustard, then encrusted with a mix of the earthy, ground porcini mushrooms, coarsely cracked coriander seed and black peppercorns for a bright, punchy contrast and tingly kick.
The meat is seared in a skillet so it is beautifully browned, with a slight char, so the outside turns into a boldly flavorful crust. The tenderloin finishes cooking in the oven until it is just blush-pink and juicy in the center.
• Ellie Krieger's newest cookbook is "You Have It Made: Delicious, Healthy, Do-Ahead Meals" (Houghton Mifflin Harcourt, 2016). She blogs and offers a weekly newsletter at www.elliekrieger.com.