Pork Loin with Mushrooms, Garlic & Sage Pan Jus

By polloazul

Ingredients

• he 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
• 1/4 cup white wine
• 1/2 cup chicken stock
• fine sea salt and freshly ground pepper
• The Mushrooms:
• 12 ounces wild mushroom medley, such as morels, porcini, chanterelles or oyster mushrooms
• 2 tablespoons canola oil
• 2 tablespoons butter
• 1 small shallot, finely minced
• 2 teaspoons finely minced garlic
• 2 springs thyme
• fine sea salt and freshly ground pepper
• Directions

Details

Servings 4

Preparation

Step 1

1. For the pork, tie the pork loin with kitchen string: once lengthwise and every inch crosswise. Season the loin very well with salt and pepper.
2. Heat the olive oil in 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 and continue roasting for 25-30 minutes.
3. 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 leaves, cook until soft, about 3 minutes. Add the mushrooms and continue cooking until the mushrooms are tender about 5 minutes. Set aside.
4. Check the doneness of the pork loin by inserting a meat thermometer into the loin, it should register 145° F. (It will continue cooking while resting.) Transfer the loin to a cutting board and let rest.
5. 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 and add the chicken stock and bring to a simmer and lightly reduce again. Add the sautéed mushrooms to the sauce and remove from heat and let sit to infuse for about 5 minutes. 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.