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!

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Pork Loin Recipes - The Best Cookbook

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