Roasted Pork Tenderloin with Porcini Broth

Name: Roasted Pork Tenderloin with Porcini Broth
Ingredients: ½ ounce dried porcini mushrooms (about ¾ cup); 1 1¼-lb. pork tenderloin; Kosher salt and freshly ground pepper; 2 tablespoons olive oil, divided; 1 small shallot, finely chopped; 4 ounces wild or cultivated mushrooms (a combination of black trumpet, maitake, chanterelle, beech, oyster, and/or shiitake), trimmed, halved if large; 2 medium carrots, thinly sliced on a diagonal; 1 cup homemade chicken stock or low-sodium chicken broth