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Recipe Detail Page
Pork Tenderloin with a Warm Mushroom & Barley Salad
Autumn 2022
For a lean cut like pork tenderloin, a brief soak in aromatic brine will ensure it’s tender, juicy and perfectly seasoned. It’s served with a quick sauté of earthy barley and chewy mushrooms. For an optional edible garnish, fry sage leaves until crisp in olive oil.
Serves 6
BRINE
1/3 cup (80 mL) fine sea salt
1/4 cup (60 mL) honey
3 bay leaves
3 cloves garlic, unpeeled, lightly crushed
3 sprigs thyme
1 sprig sage
5 strips orange zest
2 tsp (10 mL) black peppercorns
8 1/2 cups (2.125 L) water
2 pork tenderloins, each 1 lb (455 g), trimmed, cut in half crosswise
1 1/2 cups (375 mL) pearl barley
3 tbsp (45 mL) canola oil, divided
1 lb (455 g) assorted mushrooms, trimmed, thickly sliced, divided
Salt and freshly ground pepper to taste
3 tbsp (45 mL) unsalted butter, divided
3 large shallots, thinly sliced
1 tbsp (15 mL) finely chopped sage
1/2 cup (125 mL) Canadian whisky
2 tbsp (30 mL) extra virgin olive oil
1 tbsp (15 mL) fresh lemon juice
1/4 cup (60 mL) chopped flat-leaf parsley
1. For the brine, place all ingredients in a large pot over high heat. Bring to a boil, and boil 1 minute. Remove from heat and cool completely. Transfer to a 16-cup (4 L) plastic container. Cover and refrigerate overnight.
2. Place pork in brine. Cover and refrigerate 3 hours. Remove from brine and pat dry with paper towel. Cover and refrigerate until ready to use, up to 4 hours.
3. Bring a large pot of lightly salted water to a boil. Add barley. When it returns to a boil, turn heat down a notch or two so it boils vigorously, not violently. Cook until tender, but slightly al dente, about 35 minutes. Drain and transfer to a baking sheet to cool. (Barley can be covered and refrigerated up to 3 days.)
4. Heat 1 tbsp (15 mL) canola oil in a large nonstick frying pan over medium-high heat. Add half of mushrooms. Season with salt and pepper. Cook, stirring occasionally, until browned and tender, 4 to 5 minutes. Transfer to a baking sheet to cool. Repeat with 1 tbsp (15 mL) canola oil and remaining mushrooms. When mushrooms are done, add 1 tbsp (15 mL) butter to pan. Add shallots. Cook, stirring often, until tender and browned, about 5 minutes. Add sage for last 30 seconds of cooking. Transfer shallot mixture to sheet with mushrooms. (Mushroom mixture can be covered and refrigerated up to 3 days.)
5. Preheat oven to 350°F (177°C).
6. Heat remaining 1 tbsp (15 mL) canola oil in a large nonstick frying pan over medium-high heat. Add pork. Cook, turning occasionally, until nicely browned all over, 6 to 7 minutes in total. Transfer pork to a roasting pan fitted with a wire rack. Drain fat from frying pan and add whisky. When it’s reduced to a syrup, about 1 minute, remove pan from heat and swirl in remaining 2 tbsp (30 mL) butter. Return pork to frying pan, keeping it off heat. Tilt pan and, using a soup spoon, constantly baste pork with whisky-butter for 1 minute. Return pork to roasting pan.
7. Bake until an instant-read thermometer inserted in the thickest part reaches 140°F (60°C) for medium, 16 to 18 minutes. Rest 15 minutes before slicing.
8. While pork is resting, mix barley with olive oil in a large pot. Stir in mushroom-shallot mixture and add 1 cup (250 mL) water. Place over medium-high heat. Stir constantly until water is absorbed and mixture is heated through, 2 to 3 minutes. Add lemon juice, parsley and salt to taste.
9. Divide barley salad among six warmed dinner plates. Slice pork 1/2-inch (1-cm) thick. Divide among plates. Serve immediately.
Serves 6
