Oven-Roasted Pork Loin With Chanterelle-Mustard Sauce

Total Time:

1 hr 40 min

Prep

20 min

Cook

1 hr 20 min

Yield:

6 servings

Level:

Intermediate

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.

*Serve with German Potato Salad and Braised Red Cabbage.

You can download Pork Loin Recipes - The Best Cookbook for free here:

Enjoy cooking your best pork loin!

If you liked this, you should also read:

Pork Loin with Mushroom Fricassee

Stuffed Double-Cut Pork Loin Chops

Pork Loin Recipes - The Best Cookbook

Or visit our home page.

Pork Loin with Mushroom Fricassee

Total Time:

1 hr 40 min

Prep

30 min

Cook

1 hr 10 min

Yield:

6 to 8 servings

Level:

Intermediate

Ingredients

• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh thyme leaves
• 1 teaspoon minced fresh oregano leaves
• 1 teaspoon minced parsley leaves
• 1 (5-pound) pork loin
• Paste, recipe follows
• 1 cup chicken stock
• Mushroom Fricassee, recipe follows

Directions

In a small bowl, combine the shallots, garlic, thyme, oregano, and parsley. Rub the mixture all over the pork and refrigerate overnight.

Preheat the oven to 350 degrees F.

Place the pork loin in a roasting pan and bake for 30 minutes. Remove pork from the oven, and when cool enough to touch, spread the paste all over the loin. Return the pork to the oven and cook until it has developed a crunchy crust on the outside and is cooked to your desired degree of doneness, about 25 to 30 more minutes.

Remove the pork from the roasting pan to let the pork rest. Pour the juices from the meat into a fat separator. Add the meat juices only, not the fat, and the chicken stock to a small saucepan. Cook over medium-high heat until reduced to the consistency of a sauce. Meanwhile, start the Mushroom Fricassee.

To serve, cut the pork loin into slices, pour the Mushroom Fricassee and sauce over, and serve immediately.

Paste:

1 cup brown sugar

2 teaspoons finely chopped garlic

2 teaspoons ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon ground black pepper

1 teaspoon kosher salt

Combine all ingredients in a small bowl.

Mushroom Fricassee:

4 tablespoons (1/2 stick) butter

1/2 cup thinly sliced morel or chanterelle mushrooms

1/2 cup thinly sliced shiitake mushrooms

1/2 cup thinly sliced portobello mushrooms

1/2 cup thinly sliced domestic mushrooms

1/4 cup tomato paste

Pinch ground cinnamon

Pinch ground nutmeg

Pinch ground cloves

Salt and pepper

In a large skillet, melt the butter over medium heat. Add all of the sliced mushrooms and saute until just beginning to brown. Add the tomato paste and stir to incorporate. Season, to taste, with cinnamon, nutmeg, cloves, salt, and pepper. Spoon over the pork slices.

You can download Pork Loin Recipes - The Best Cookbook for free here:

Enjoy cooking your best pork loin!

If you liked this, you should also read:

Stuffed Double-Cut Pork Loin Chops

Pork Loin Recipes - The Best Cookbook

Or visit our home page.

Stuffed Double-Cut Pork Loin Chops

Total Time:

3 hr 10 min

Prep

25 min

Inactive

2 hr 0 min

Cook

45 min

Yield:

4 servings

Level:

Intermediate

Ingredients

Brine:

• 4 bone-in, double-cut loin chops (3 to 4 pounds total)
• 5 cups water
• 1/4 cup kosher salt
• 1 tablespoon fresh cracked black pepper
• 3 tablespoons Dijon mustard
• 1 tablespoon dried sage
• 1 tablespoon granulated garlic

Stuffing:

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup diced pancetta
• 6 cups cremini mushrooms, very thinly sliced
• Salt and fresh cracked black pepper
• 1/4 cup minced shallots
• 1 teaspoon minced fresh sage leaves
• 1/2 cup shredded fontina cheese

Breading:

• 1 teaspoon Italian seasoning
• 1 teaspoon fresh cracked black pepper
• 3/4 cup panko breadcrumbs
• 1/2 cup flour
• 2 eggs
• 2 tablespoons olive oil
• 1/4 cup bacon fat

Sauce:

• 1/4 cup minced shallots
• 1 cup chicken stock
• 2 tablespoons whole grain Dijon mustard
• 2 tablespoons plain yogurt
• 2 teaspoons lemon juice
• 1/2 teaspoon kosher salt
• 1 tablespoon chopped Italian flat-leaf parsley, for garnish

Directions

For the brine: Rinse and pat the chops dry, slit a pocket into each chop about 3 to 4 inches long and as deep as the bone. Combine the remaining ingredients in a re-sealable bag, place in the refrigerator and brine for 1 to 2 hours.

For the stuffing: In a saute pan over medium-high heat, add the oil and butter, and when the butter melts and foams, add the pancetta and cook until crispy. Remove to a paper towel-lined plate, leaving the fat in the pan. Add the mushrooms, sprinkle with salt and pepper and cook over medium-high heat, stirring frequently for 6 minutes. Add the shallots, sage and 1/2 of the pancetta and cook for 3 minutes more. Remove to a plate to cool, spreading out evenly. Once cool, add the fontina cheese. Reserve the extra pancetta for service.

Remove the chops from the brine and pat dry. Stuff with the cooled filling and secure the opening with toothpicks. Reserve any remaining filling for the sauce.

Preheat the oven to 350 degrees F.

For the breading: In a shallow pan or bowl, add the Italian seasoning, pepper, panko and flour. Mix well. Add the eggs to a second shallow bowl and beat.

Dredge the chops through the egg, then lay in the breading and press to adhere. Repeat with all the chops.

In a large saute pan, add the oil and bacon fat and, when shimmering, add the pork chops, cooking until golden brown, about 5 minutes each side. Hold gently with tongs and cook the edges as well. Place on a baking pan fitted with a wire rack and place into the oven. Cook until the meat registers 135 degrees F on a thermometer, 10 to 15 minutes. Remove and lightly tent with foil.

For the sauce: In the same pan that the chops were cooked in, add the shallots and any remaining mushroom filling and cook over medium-high heat for 4 to 5 minutes. Deglaze the pan with the stock and scrape any bits from the bottom. Whisk in the mustard and yogurt until well combined, and then add the lemon juice and salt.

Remove the chops from the baking pan, remove the toothpicks and place on a serving platter. Top with the sauce. Garnish with the parsley and the remaining pancetta and serve immediately.

Cook's Note: Sauvignon Blanc makes a nice pairing for this dish.

You can download Pork Loin Recipes - The Best Cookbook for free here:

Enjoy cooking your best pork loin!

If you liked this, you should also read:

Pork Loin Recipes - The Best Cookbook

Or visit our home page.

Pork Loin Recipes - The Best Cookbook

Welcome to Pork Loin Recipes - The Best Cookbook blog. I have created Pork Loin Recipes - The Best Cookbook blog to share with you the best pork loin recipes around the world. Some of them you've maybe seen already on Food Network or similar TV shows, some of them is even maybe your grandma's old recipe but most important of all is that those recipes you'll see here are the best pork loin recipes you've ever seen and you'll ever see.

Roasted Pork Loin with Cider and Chunky Applesauce

On Pork Loin Recipes - The Best Cookbook blog I will regularly share with you pork loin recipes with all kind of stuffing and preparation ways. You'll be surprised on how many ways pork loin can be served.

Roasted Pork Loin with Roasted Garlic Vinaigrette

You have probably noticed that I have named the blog Pork Loin Recipes - The Best Cookbook and you must be wandering "What this blog has to to with some cookbooks? It's just a cooking blog!". Well I have to surprise you and tell you that I have collected 23 best pork loin recipes from expert cooks and some old cookbooks and put them together in one cookbook. Those recipes had great feedback from lots of happy users. And the best part is that I am willing to share Pork Loin Recipes - The Best Cookbook with you for FREE.

Here is the list of best recipes which are in Pork Loin Recipes - The Best Cookbook:


Pork Loin with Fig and Port Sauce
Roast Pork Loin with Apples
Roast Loin of Pork with Fennel
All Day Pork Loin Chili
Roast Loin of Pork with Baked Apples and Cider Gravy
Roasted Pork Loin with Cider and Chunky Applesauce
Herb Roasted Pork Loin with Parsley Shallot Sauce
Garlic Roasted Pork Loin with Raspberry Chipotle Glaze
Loin of Pork with Fennel
Brined Pork Loin with Molasses-Mustard Glaze, Sour Mash Sauce and Apple Butter
Loin of Pork with Green Peppercorns
Loin of Pork with Fennel and Garlic
Ginger Ale Marinated Pork Loin with Caramelized Sweet Potatoes
Caramelized Pork Loin
Applesauce and Sage Glazed Pork Loin with Parsnips and Turnips
Roasted Pork Loin with Pineapple Glaze
Roasted Pork Loin with Roasted Garlic Vinaigrette
Herb-Crusted Pork Loin
Apple Stuffed Pork Loin Roast
Parmesan-Crusted Pork Loin Cutlets
Honey Dijon Mustard Pork Loin
Rosemary Dijon Pork Loin
Apple and Prune Stuffed Pork Loin

You can download Pork Loin Recipes - The Best Cookbook for free here:

Enjoy cooking your best pork loin!