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Roasted Pork Loin with Wild Mushrooms, Garlic & Sage Pan Jus

Serves 4

This recipe was inspired by my visit to Tuscany and the flavors of the autumn season that were so prevalent while I was there. Searing the pork loin to lock in the juices keeps the meat moist and the rich sauce is made from caramelizing the mushrooms with garlic and sage. I like to put the garlic cloves in with the skins still on them so they sort of roast inside their case. Print Recipe

The Pork Loin and Jus

2 pound loin of pork, trimmed
   and tied
2 tablespoons olive oil
1 head of garlic, cloves
   separated, unpeeled
2 bay leaves, lightly crushed
3 sprigs sage
¼ cup white wine
½ cup chicken stock
- fine sea salt and freshly
   ground pepper

The Mushrooms

12 ounces wild mushroom
   medley, such as morels,
   porcini, chanterelles and/or,
   oyster mushrooms
2 tablespoons canola oil
2 tablespoons butter
1 small shallot, finely minced
2 teaspoons finely minced
   garlic
2 sprigs thyme
- fine sea salt and freshly
   ground pepper

roast-pork-loin

For the pork, tie the pork loin with kitchen string: once lengthwise and every inch crosswise. Season the loin generously with salt and pepper.

Heat the olive oil in a large sauté pan over medium high heat. Carefully add the pork loin to the hot pan and sear on all sides until golden. Add the whole garlic cloves and lower the heat, cover, and continue roasting for 25-30 minutes.

While the pork loin is roasting, prepare the mushrooms by trimming and cleaning all of the mushrooms. Heat a sauté pan with the oil and butter, add the minced shallots, garlic and thyme, cook until soft, about 3 minutes. Add the mushrooms and continue cooking until the mushrooms are tender about 5 minutes. Set aside.

Check the doneness of the pork loin by inserting a meat thermometer into the loin, it should register 150°F. (It will continue cooking while resting.) Transfer the loin to a cutting board and allow the meat to rest.

Place the pan back on the burner over medium heat; add the bay leaves and sage and deglaze the pan with white wine. Reduce the wine by half then add the chicken stock and bring to a simmer and lightly reduce again. Add the sautéed mushrooms to the sauce and remove from the heat, let the mushrooms and sauce sit for about 5 minutes to infuse. Slice the pork loin into ½ - inch thick slices and lay 3 slices on a plate. Place the mushrooms over and around the pork loin, spoon the sauce around and serve immediately.