Thread: Roasted Pork Loin with Wild Mushrooms, Garlic, and Pan Jus

My husband saw this made on tv by Eric Ripart of Le Bernadine in Manhattan. We love his recipes because they are good and he makes them easy enough for the home cook. His show is "Avec Eric" on PBS. He is also often a judge on "Top Chef." He's the gray-haired French chef who is so mean, but funny.



Roasted Pork Loin with Wild Mushrooms and Pan Jus

Prep Time: 15 minutes
Cook Time: 45 minutes

Pork loin and jus:

2 lbs pork loin, trimmed and tied
2 tablespoons olive oil
1 head garlic clove, separated but unpeeled
2 bay leaves, lightly crushed
3 sprigs fresh sage
1/4 cup white wine
1/2 cup chicken stock
fine sea salt
fresh ground black pepper

The mushrooms:

12 ounces wild mushrooms (such as morels, porcini, chanterelles and or or oyster mushrooms)
2 tablespoons canola oil
2 tablespoons butter
1 small shallot, finely minced
2 teaspoons garlic cloves, finely minced
2 sprigs fresh thyme

Directions:

Tie the pork loin with kitchen string; string it once lengthwise, then at 1-inch intervals crosswise. Season generously with salt and pepper on all sides.

Heat the oil in a skillet, over medium high heat, then sear the pork on all sides, including the 2 ends, until a golden color. Lower the heat, toss in the whole, unpeeled garlic cloves, cover, and let pan roast for 25 minutes.

Meanwhile, trim and clean the mushrooms. Heat another skillet and cook the shallots, garlic, and thyme in the butter and garlic until softened, about 3 minutes. Add the mushrooms and cook them until tender, about 5 minutes; set aside.

Continue to pan roast the pork until it registers 150 degrees F on an internal meat thermometer. Transfer pork to a cutting board and let rest.

Return the pan to medium heat, stir in the bay leaves and sage, then deglaze the pan with wine. Continue to cook until the wine is reduced by half; add the chicken stock, bring to a boil, and reduce a little more. Stir in the mushrooms and let them infuse their flavor into the sauce.

Cut the pork into 1/2-inch slices and serve with the mushrooms and sauce.