Pork Tenderloin with Dried Fig and Mushroom Sauce Recipe

Ingredients

• 1/2-oz. dried mushrooms
• 1 cup boiling low-sodium chicken broth or water
• 2 Tbs. olive oil
• 3 Tbs. unsalted butter
• 1/2-lb. shiitake mushrooms, wiped clean and tough stems removed
• kosher salt
• freshly ground black pepper
• 2 pork tenderloins, trimmed of fat and silver skin, about 1-1/2 lbs.
• 1 large shallot, finely chopped
• 1 cup red wine
• 3 dried figs, stemmed and finely chopped
• 1 Tbs. finely chopped fresh thyme or 1 tsp. dried thyme
• 1 Tbs. veal, duck, or beef demi-glace, optional