One-Pan Pork Tenderloin With Mushrooms
Published November 13, 2023
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 rosemary sprigs
4 garlic cloves, smashed and peeled
½ teaspoon fennel seeds (optional)
Salt and pepper
1 pork tenderloin (1 to 1¼ pounds), silver skin removed (see Tip), meat halved crosswise and patted dry
3 tablespoons extra-virgin olive oil
8 ounces mixed mushrooms, torn into 1-inch pieces
2 tablespoons unsalted butter, sliced
2 teaspoons red or white wine vinegar
Nutritional analysis per serving (2 to 3 servings)
6 grams carbs; 92 milligrams cholesterol; 369 calories; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 27 grams fat; 2 grams fiber; 527 milligrams sodium; 27 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. Pluck 1 tablespoon leaves from the rosemary sprigs (reserve the rest). Using a mortar and pestle or knife and cutting board, combine the rosemary leaves, 3 garlic cloves, the fennel seeds (if using) and a pinch of salt and pepper. Pound or chop until a coarse paste forms. Season the pork with salt, then coat with the garlic-rosemary mixture. (You can season and refrigerate the pork up to 8 hours ahead.)
- Step 2
Heat the oil in a large, oven-proof skillet over medium-high. Add the pork and scatter the mushrooms around (skillet might be snug). Sear until browned underneath, 4 to 5 minutes. Season the mushrooms with salt and pepper and add the butter, remaining garlic clove and the reserved rosemary sprigs. Flip the pork, stir the mushrooms and spread them to fill the skillet. Roast, stirring the mushrooms halfway through, until a thermometer inserted into the thickest part of the pork registers between 140 and 145 degrees, 10 to 12 minutes.
- Step 3
Transfer the pork to a cutting board to rest at least 5 minutes. Stir the vinegar into the mushrooms and scrape up any browned bits stuck to the bottom of the skillet. Thinly slice the pork and serve with the mushrooms, spooning the pan drippings over top.
To remove the silver skin, a tough connective tissue, without cutting off too much meat, locate the white, shiny membrane and insert your knife at one edge of the silver skin to cut between the skin and the meat, creating a flap to hold onto. Pulling the flap of silver skin tight with your nondominant hand, continue to slice along the length of the skin until you’ve removed and released all the silver skin.
Private Notes
Comments
Alternative to oven: Instead of cutting the pork into two pieces, slice it into 1 inch coins. Cook these little medallions a couple minutes a side with garlic halved and a sprig of rosemary, remove, add a little more butter or oil, cook mushrooms, add a little marsala, cook until alcohol is gone, add pork back. It’s all stove-top, no oven necessary.
The word Roast in Step 2 means to put the skillet into the oven, for 10 or 12 minutes.
This is fantastic! Might add more mushrooms next time because they cook down a lot. Marinated for 5 hours which I think helped flavor and tenderize the meat.
It's great, very aromatic. However, I suggest using less garlic. It could be too much for some people.
Would be great for a Bordeaux Burgundy or Nebbiolo dinner! Next time I would destem and coarsely chop the rosemary added in step 2. (Total rosemary needed for all steps - about 2 eight inch sprigs.) Also, I added a little chicken broth at the end to increase the liquid, cooking it down a bit while the tenderloin rested.
@Diane K. Martin If I were trying to substitute boneless pork chops I would cut the sear time to 3-4 minutes and lower the oven temperature to 375. Since the recipe is for a very lean piece of meat I would also consider trimming the fat.