Thyme-Basted Pork Tenderloin with Oyster Mushrooms

Food & Wine (October 2015)

 

We have officially entered showstopper season.  

It's the time of year for those jaw-dropping, stop-you-in-your-tracks, everybody-applauds-when-the-food-hits-the-table dishes. 

 

Sure, there's plenty to admire about spring and summer foods. (We absolutely have applauded the arrival of a beautifully grilled steak, for instance.) But there's something about fall and winter cooking that really brings on those drop-dead-gorgeous entrees, those stunning sides, those clutch-your-pearls desserts. 

 

Yes, it's showstopper season. And we submit this Thyme-Basted Pork Tenderloin with Oyster Mushrooms as entry No. 1. 

 

 

 

There's so much going on here -- the sweet seared pork; the earthy musky mushrooms; toasted walnuts, garlic, shallots, thyme, parsley, chives -- and it all works together brilliantly. Each flavor and texture plays beautifully off all the others. 

 

But we really need to talk about is this brown butter. It is insanely good, and it gives the whole dish a deep golden rich flavor. You'll want to lap up every drop. 

 

And as we said, in terms of looks, this dish is a total stunner. When we brought it to the table, everyone applauded. (OK, it was just the two of us for dinner, but there was applause nonetheless.)

 

Make this dish as soon as possible. And welcome to the season of the showstopper!

 

 

   

Sign up to receive The Bitten Word via email        

   

   

 

 

 

Thyme-Basted Pork Tenderloin with Oyster Mushrooms
Food & Wine (October 2015), recipe by Dai Shinozuka 
Subscribe to Food & Wine

(This photo: Fedrika Stjarne for Food & Wine) 

 

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
Serves 4

INGREDIENTS

1 tablespoon grapeseed oil
One 1 1/4-pound pork tenderloin
Kosher salt
Pepper
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

METHOD

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.