Roasted Pork Loin With Wild Mushroons, Garlic, and Sage Pan Jus

READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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 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.
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