Oven-Roasted Pork Loin With Chanterelle-Mustard Sauce
Serves: 2
Terence Turner
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
55
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tsp
Thyme (fresh)1 tbsp
Rosemary (minced fresh)3 cloves
Garlic (thinly sliced)2 tbsps
Grain Mustard (whole-)3 cup
Vegetable Oil3 cups ounces
Chanterelle Mushrooms (stems trimmed, halved if large)2 tbsps
Shallot (minced)1 cup
Cognac1.5 cups
Chicken Stock1 tbsp
Dijon Mustard2 tbsps
Heavy Cream1 tbsp
Unsalted Butter1 tbsp
Parsley (minced fresh)2 large
Egg Yolk2 tbsps
Lemon Juice (fresh)2 tbsps
Capers (chopped)2 tbsps
Apple Cider Vinegar2 tbsps
Chives (minced fresh)30 g
Slab Bacon (diced)1 cup
Red Wine Vinegar1 cup
Orange Juice (fresh)Directions:
1
Preheat the oven to 425 degrees F
2
Prepare the pork: Whisk the thyme, rosemary, garlic, mustard and vegetable oil until emulsified
3
Season with salt and pepper
4
Rub the pork liberally with the herb-mustard mixture, then place fat-side up on a rack set inside a heavy-bottomed roasting pan
5
Roast until the pork is caramelized and a thermometer inserted into the center registers 145 degrees F, 55 to 60 minutes
6
Transfer to a cutting board and let rest 10 minutes
7
Meanwhile, make the sauce: Pour off all but 2 tablespoons drippings from the roasting pan, then heat on the stove over medium heat
8
Add the mushrooms and cook until caramelized, 6 to 8 minutes
9
Add the shallots and cook until translucent, about 2 more minutes
10
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
11
Simmer until almost all of the liquid has evaporated
12
Whisk in the stock, mustard and thyme
13
Bring to a boil and cook until reduced by half, 8 to 10 minutes
14
Add the cream and butter and gently boil until thickened
15
Add the parsley and salt and pepper to taste
16
Slice the pork into 12 pieces and drizzle with the sauce
17
Make the mayonnaise: Whisk the egg yolks, lemon juice and1 teaspoon salt in a bowl until frothy
18
Slowly drizzle in the vegetable oil, whisking constantly until completely emulsified
19
Make the potato salad: Cook the bacon in a skillet until crisp
20
Transfer to a paper towel-lined plate to cool, then chop into small bits
21
Slice the potatoes 1/4 inch thick; transfer to a pot, cover with water and lightly season with salt
22
Bring to a simmer over medium heat and cook until just fork tender, 8 to 10 minutes
23
Drain well
24
Combine the bacon, capers, vinegar and chives in a large bowl
25
Add 1/4 cup mayonnaise (reserve the rest for another use)
26
Gently fold in the warm potatoes and season with salt and pepper
27
Cook the bacon in a Dutch oven over medium heat until just crisp
28
Add the onion and garlic and sweat until translucent, 8 to 10 minutes
29
Add the cabbage and stir to coat in the rendered bacon fat
30
Add the vinegar, reduce the heat to low and simmer until the liquid is reduced by three-quarters and the cabbage is tender, about 12 minutes
31
Add the orange juice and cook until reduced by half, about 5 more minutes
32
Remove the cabbage from the heat and fold in the apple
33
Season with salt and pepper
34
Serve hot