I have mentioned before that I buy pork loin often because it is a versatile cut of meat that is affordable. I always look for new, creative ways to cook my pork tenderloin. This recipe was really fabulous. I cooked about a 2 lb. loin, and I went back for seconds and discovered an empty platter. I call that a success!
This recipe is a French recipe for pork tenderloin. I did omit the walnuts because I am not very fond of nuts. I baked my pork loin on 375 degrees for about 30 minutes; my pork loin wasn’t done after 18 to 20 minutes. In my opinion, this recipe would be another great dish for a dinner party. It presents beautifully, and there is not a lot of prep. It is a guarantee hit.
Definitely try this at home! The mushrooms were almost my favorite part of the whole dish. Cooking the mushrooms with the butter and parsley made the mushrooms so flavorful. The pork loin turned out very juicy, especially after spooning the seasoned browned butter over the pork loin before serving. I made a soy glazed green beans which were very tasty. Culinary speaking, I don’t know if that was the best side dish for this meal, but it was pretty tasty.
This recipe came from Food & Wine.
- 1 tablespoon grapeseed oil
- One 1 1/4-pound pork tenderloin
- Kosher salt
- 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.
An herb-scented, medium-bodied Cabernet Franc.