Election Day, Drayton Festival Theatre.

Today, Monday, is election day. I had originally decided to work for them but with all Matt's skin cancer stuff going on I had to back out. Pity. Particularly I was definitely unable to go for the training session. Do you notice, my American friends, how short a time this campaign has been going on, whereas your campaign will be continuing for another year? Not that that would worry me if we didn't get all your political ads on the TV stations shown up here.  Luckily we don't watch that much TV any more so it doesn't bother me as much as it did.

Tomorrow, a friend and I are going to see The Pirates of Penzance at a local theatre in St. Jacobs. There are actually two theatres there. I have never been to this one. We have a wonderful theatrical group in the area, I have mentioned them before, The Drayton Festival Theatre. They stage plays in several theatres in different towns. Very professionally acted or sung, depending what they are showing. I have seen shows there I had never seen before and these days I find the local big theatre, Centre in the Square, a bit beyond our price range.  They do get some of the bigger names there but generally not a lot that I want to see anyway. When Sir Elton John came to town he had to go to the local arena as there wasn't a big enough theatre to hold his audience. We did not go to see him. The Drayton group perform in small theatres which are often converted churches or school house. I see they are doing Aladdin at Christmas. They are doing shows like this, copying the English pantomime format, at Christmas and have done so for years now.

We always have pork loins and are often looking for good recipes. This sounds like one.

Thyme-Basted Pork Tenderloin with Oyster Mushrooms

This easy Parisian dish combines juicy pan-roasted pork tenderloin, meaty mushrooms and an

enticing, crunchy topping of walnuts, shallot and chives.

• Servings: 4

Ingredients

• 1 tablespoon grapeseed oil
• One 1 1/4-pound pork tenderloin
• Kosher salt
• Pepper
• 4 tablespoons unsalted butter
• 1/4 cup extra-virgin olive oil
• 1 1/2 pounds oyster mushrooms, trimmed and torn into 1-inch pieces
• 4 garlic cloves, 2 minced and 2 crushed
• 2 tablespoons chopped parsley
• 2 large thyme sprigs
• Toasted walnuts, for garnish
• Chopped shallot, for garnish
• Chives, for garnish

Instructions

1. In a 12-inch ovenproof skillet, heat the grapeseed oil until shimmering. Season the pork with salt and pepper and cook over moderately high heat until browned all over, about 5 minutes. Transfer to the oven and roast the pork until an instant-read thermometer inserted in the thickest part registers 135°, 18 to 20 minutes.
2. Meanwhile, in a very large skillet, melt 1 tablespoon of the butter in the olive oil. Add the mushrooms, season with salt and pepper and cook over moderately high heat, turning occasionally, until golden, about 15 minutes. Add the minced garlic and the parsley and cook, stirring, until the garlic is fragrant, about 30 seconds. Remove from the heat.
3. Set the pork over moderate heat. Add the remaining 3 tablespoons of butter, the crushed garlic and the thyme to the skillet and cook until the butter is foamy. Baste the meat with the butter just until the butter browns, 2 to 3 minutes.
4. Transfer the pork to a cutting board and cut into thick slices. Spoon the mushrooms onto a platter, top with the pork and drizzle with the brown butter. Garnish with walnuts, shallot, chives and flaky salt and serve.      

Have a great day