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

Submitted by threeovens

"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."

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 4

ingredients

• 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

1. Tie the pork loin with kitchen string; string it once lengthwise, then at 1-inch intervals crosswise.
2. Season generously with salt and pepper on all sides.
3. 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.
4. Lower the heat, toss in the whole, unpeeled garlic cloves, cover, and let pan roast for 25 minutes.
5. Meanwhile, trim and clean the mushrooms.
6. Heat another skillet and cook the shallots, garlic, and thyme in the butter and garlic until softened, about 3 minutes.
7. Add the mushrooms and cook them until tender, about 5 minutes; set aside.
8. Continue to pan roast the pork until it registers 150 degrees F on an internal meat thermometer.
9. Transfer pork to a cutting biard and ket rest.
10. Return the pan to medium heat, stir in the bay leaves and sage, then deglaze the pan with wine.
11. Continue to cook until the wine is reduced by half; add the chicken stock, bring to a boil, and reduce a little more.
12. Stir in the mushrooms and let them infuse their flavor into the sauce.
13. Cut the pork into 1/2-inch slices and serve with the mushrooms and sauce.