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Pork Tenderloin with Wild Mushrooms

Juicy, deeply flavorful with wonderful wild mushrooms, rosemary, garlic and a hint of fennel. The mushrooms become crispy and the butter brings everything together.

Ingredients

  • 1 1-1 1/4 lb. Pork tenderloin, silver skin removed
  • 4 sprigs Fresh rosemary
  • 4 Lge. Garlic cloves, peeled and smashed
  • 1/2 tsp. Fennel seed
  • Salt/Freshly ground pepper for the paste; more for the mushrooms when added
  • 3 Tbsp. Extra-virgin olive oil
  • 8 oz. Wild mushrooms, torn if too large Or mushrooms or your choice.
  • 2 Tbsp. Butter, sliced
  • 2 tsp. Red wine vinegar
  • Splash of white wine

Instructions

  • Pluck 1 Tbsp. leaves from a sprig of rosemary. Reserve the rest. Roughly chop the rosemary; makes it easier to form the paste
  • Using a mortar and pestle (or knife and cutting board), combine the rosemary leaves, 4 cloves of smashed garlic, 1/2 tsp. fennel seeds and a pinch of salt and freshly ground pepper. Pound or chop until a coarse paste forms.
  • Season the pork liberally with salt, then coat with the garlic-rosemary mixture. Wrap in foil and refrigerate the pork for at least 2 hours and up to 8.
  • When ready to cook, bring the pork to room temperature. Heat 3 Tbsp. olive oil in a large, heavy-bottomed skillet. Add the pork and sear for 4 to 5 minutes until browned.
  • Flip the pork over and add all the mushrooms. Salt and pepper the mushrooms, add a few more rosemary sprigs, and sear the pork for another 3 to 4 minutes. If it looks at all dry, add another splash of olive oil.
  • Add 2 tsp. red wine vinegar and a splash of white wine and stir well to combine and incorporate bits from the bottom of the pan.
  • Place in the heated 425 degree oven and finish roasting for about 10 minutes until pork reaches 125 to 130 degrees.
  • Let rest in loosely tented foil. Slice and serve topping with mushrooms and any pan drippings over the top.