Food & Wine (October 2015)
We have officially entered showstopper season.
UPDATED: Note from Zach & Clay of The Bitten Word: Food & Wine's recipe did not specify an oven temperature for cooking this pork. We set ours at 350 degrees, and that seemed to work fine. Just check the temperature of the meat as you cook it; as the recipe says, you want the pork to hit 135 degrees.
Total time: 45 minutes
1 tablespoon grapeseed oil
One 1 1/4-pound pork tenderloin
4 tablespoons unsalted butter
1/4 cup extra-virgin olive oil
1 1/2 pounds oyster mushrooms, trimmed and torn into 1-inch pieces
4 garlic cloves, 2 minced and 2 crushed
2 tablespoons chopped parsley
2 large thyme sprigs
Toasted walnuts, for garnish
Chopped shallot, for garnish
Chives, for garnish
Flaky sea salt, for garnish
In a 12-inch ovenproof skillet, heat the grapeseed oil until shimmering. Season the pork with salt and pepper and cook over moderately high heat until browned all over, about 5 minutes. Transfer to the oven and roast the pork until an instant-read thermometer inserted in the thickest part registers 135°, 18 to 20 minutes.
Meanwhile, in a very large skillet, melt 1 tablespoon of the butter in the olive oil. Add the mushrooms, season with salt and pepper and cook over moderately high heat, turning occasionally, until golden, about 15 minutes. Add the minced garlic and the parsley and cook, stirring, until the garlic is fragrant, about 30 seconds. Remove from the heat.
Set the pork over moderate heat. Add the remaining 3 tablespoons of butter, the crushed garlic and the thyme to the skillet and cook until the butter is foamy. Baste the meat with the butter just until the butter browns, 2 to 3 minutes.
Transfer the pork to a cutting board and cut into thick slices. Spoon the mushrooms onto a platter, top with the pork and drizzle with the brown butter. Garnish with walnuts, shallot, chives and flaky salt and serve.