Prep 15 mins
Cook 45 mins
In this recipe the whole garlic cloves are roasted along-side the pork loin while the mushrooms are sauteed on the stove top. The recipe is from my favorite celebrity chef, Eric Ripert.
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
- 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
- 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 biard and ket 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.