45ml vegetable oil
1.5kg pork tenderloin
15g Essential Cuisine Wild Mushroom Glace
75ml extra virgin olive oil
2kg oyster mushrooms, torn
10 cloves garlic (5 finely chopped, 5 crushed with skin on)
30g flat parsley, chopped
5 thyme sprigs
100g toasted chopped walnuts
100g finely diced shallot for garnish
Chives, finely sliced for garnish
1. Preheat an oven to 175 degrees. In a large frying pan, heat the vegetable oil until shimmering. Season the pork. Add the pan and cook over a medium high heat for 5 minutes, until browned all over, now brush the Wild Mushroom Glace all over the pork before placing back into the frying pan and into the oven for 20 minutes.
2. In another large frying pan, melt 50g butter in the olive oil. Add the mushrooms, season to taste and cook over a medium high heat, stirring occasionally, until golden, around 12 minutes. Add the chopped garlic and parsley and cook, stirring until fragrant, around 30 seconds. Remove the pan from the heat.
3. Place the frying pan with the pork in over a medium heat on the stove. Add the remaining butter, crushed garlic and thyme. Cook until the butter is foamy. Baste the pork in the thyme butter, until smells nutty, around 2-3 minutes.
4. Transfer the pork to a cutting and cut into 20 equal wedges, slicing on the diagonal. Spoon the mushrooms onto each plate, top with the pork, drizzle over the brown butter. Sprinkle with the walnuts and chives.
5. Serve with a pomme puree or aligoté potatoes.