One-Pan Pork Tenderloin With Mushrooms (Ali Slagle, NYT Cooking)

Ingredients:

• 4 garlic cloves, peeled and smashed
• 1/2 teaspoon fennel seeds
• Salt and pepper
• 1 pork tenderloin (1 to 1¼ pounds), silver skin removed, meat halved crosswise and patted dry
• 3 tablespoons extra-virgin olive oil
• 8 ounces mixed mushrooms, sliced into quarters
• 2 tablespoons unsalted butter, sliced
• 2 teaspoons red or white wine vinegar

Using a mortar and pestle or knife and cutting board, combine 3 garlic cloves, the fennel seeds 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 mixture. (You can season and refrigerate the pork up to 8 hours ahead.)

Heat the oven to 425°.

Heat the oil in an 8 inch cast iron skillet over medium-high. Add the the mushrooms and sear until browned, about 5 to 10 minutes. Season the mushrooms with salt and pepper and add the butter. Remove to a bowl.

Place the pork in the skillet and brown each side. Return the mushrooms and spread them to fill the skillet. Place into the oven and 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 15 minutes.

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.