This recipe is a slight variation of Eric Rupert's Roasted Pork Loin with Wild Mushrooms, Garlic & Sage Pan Jus. Eric has a great website where you can find amazing recipes and watch the episodes from his show Avec Eric. Click HERE to go to his website and have fun exploring it.
His show Avec Eric is an absolute delight. He goes to different places where he gets inspiration for his recipes. Through his show you will get to know different places and cultures and learn a lot about raw ingredients and cooking techniques. Eric has a captivating personality and he is very genuine. He manages to be humble yet sophisticated.
I dared doing three modifications to his recipe:
Using crimini mushrooms instead of wild mushrooms and,
Mashing the garlic instead of leaving them whole.
Adding chopped fresh parsley.
What You Need:
- 2 lb pork loin
- 2 tablespoons olive oil
- 8-10 garlic cloves unpeeled
- 2 bay leaves
- 3 sprigs sage
- 1/4 cup white wine
- 1/2 cup chicken stock OR 1/2 cup water and 1/4 cube chicken bouillon
- salt and pepper to taste
- 12 ounces crimini or shiitake mushrooms
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1 small shallot finely chopped
- 1 tablespoon finely chopped parsley
- 2 teaspoons finely chopped garlic
- 2 sprigs thyme
- salt and pepper to taste
What To Do:
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 fry
(sear*) all sides until the whole loin is golden.
Hold it with tongs to make it easier to fry it on every
side.
Add the whole garlic cloves and lower the heat.
Cover, and continue roasting for 25-30 minutes.
Check once in a while to see if the oil is burning and add more olive oil if necessary.
Check once in a while to see if the oil is burning and add more olive oil if necessary.
While the pork loin is roasting you will prepare
the mushrooms.
Remove the base of the mushroom and clean them with
a paper towel or rinse them quickly and dry them immediately with paper
towel.
Slice the mushrooms.
Heat a sauté pan with the oil and butter.
Add the minced shallots, garlic and thyme, and cook
until soft. About 3 minutes.
Add the mushrooms and sprinkle salt on them to help
the mushrooms release some liquid.
Add the pasrley.
Continue cooking until the mushrooms are tender
about 5 minutes. Turn off the heat and set aside.
After 25 minutes you can check if the pork is ready by inserting a meat
thermometer into the loin, it should register 150°F. If you don't have a meat
thermometer let it cook the full 30 minutes.
Transfer the loin to a cutting board and allow the
meat to rest while you prepare the sauce. The meat will continue to cook while
resting due to its high temperature inside.
Remove the garlic from the pan and remove their
skin.
The skin comes off really easy.
Put the peeled garlic back in the pan over medium heat.
Add the wine to the pan.
Smash the garlic with a
wooden spoon.
Add the bay leaves and sage and wait until the wine
reduces to half.
To get more
flavor from the spices crack the bay leaves a bit and rub the sage in your
hands to release its oils.
Add the chicken stock and bring to a simmer and let
it evaporate a little.
Add the mushrooms to this sauce and remove from the
heat.
Let the sauce with mushrooms sit for about 5
minutes so the flavors will blend.
While the sauce is resting remove the string and slice the pork loin into ½ - inch thick slices.
Lay 3 slices of the pork on each plate and place the mushrooms around them. Spoon
the sauce over.
Serve immediately.
I like to eat mine with fresh baguette so I can wipe every little drop of the delicious sauce.
My husband likes it with steamed broccoli.
