Oven-Roasted Pork Loin With Chanterelle-Mustard Sauce

wundercooking:

Oven-Roasted Pork Loin With Chanterelle-Mustard Sauce

Recipe courtesy Jose Garces for Food Network Magazine

Prep Time:20 minInactive Prep Time:—Cook Time:1 hr 20 minLevel:IntermediateServes:6 servings

Ingredients

For the Pork:

  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh rosemary
  • 1 to 2 cloves garlic, minced
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground pepper
  • 1 3-pound boneless pork loin roast

For the Sauce:

  • 6 ounces (about 3 cups) chanterelle mushrooms, stems trimmed, halved if large
  • 2 tablespoons minced shallots
  • 1/4 cup cognac or other brandy
  • 1 1/2 cups chicken stock
  • 1 tablespoon dijon mustard
  • 1 teaspoon fresh thyme
  • 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter
  • 1 tablespoon minced fresh parsley
  • Kosher salt and freshly ground pepper
  • Potato salad and cabbage, for serving*

Directions

Preheat the oven to 425 degrees F. Prepare the pork: Whisk the thyme, rosemary, garlic, mustard and vegetable oil until emulsified. Season with salt and pepper.

Rub the pork liberally with the herb-mustard mixture, then place fat-side up on a rack set inside a heavy-bottomed roasting pan. Roast until the pork is caramelized and a thermometer inserted into the center registers 145 degrees F, 55 to 60 minutes. Transfer to a cutting board and let rest 10 minutes.

Meanwhile, make the sauce: Pour off all but 2 tablespoons drippings from the roasting pan, then heat on the stove over medium heat. Add the mushrooms and cook until caramelized, 6 to 8 minutes. Add the shallots and cook until translucent, about 2 more minutes. Remove the pan from the heat and add the cognac, then return to the heat and scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer until almost all of the liquid has evaporated. Whisk in the stock, mustard and thyme. Bring to a boil and cook until reduced by half, 8 to 10 minutes. Add the cream and butter and gently boil until thickened. Add the parsley and salt and pepper to taste.

Slice the pork into 12 pieces and drizzle with the sauce.

(via Oven-Roasted Pork Loin With Chanterelle-Mustard Sauce Recipe : Jose Garces : Food Network)

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