Mesquite Pork Loin Normandy
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
36
Spice
55
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Seasoning (mesquite)1 tsp
Ground Cloves1 tsp
Ground Cinnamon1 tsp
Ground Allspice1 tbsp
Sugar1 tbsp
Olive Oil1 tsp
Salt8 small
Parsley (sprigs fresh)2 tbsps
Butter1 medium
Red Onion (diced)1 cup
Sherry1 tbsp
Cornstarch1 tsp
Black PepperDirections:
1
Rinse pork loin to remove residue and pat dry with paper towels
2
Rub with the mesquite seasoning
3
Then combine the ground cloves, cinnamon, allspice and sugar and rub onto pork as well
4
Let sit refrigerated for at least 2 hours
5
Place dried shiitakes into a small bowl and cover with hot water for about 20 to 30 minutes to re-hydrate
6
Preheat oven to 350 degrees F
7
Heat oil over medium-high heat in a large saute pan with oven safe handles
8
Sear pork loin on all sides and roast in oven until fork-tender, about 1 hour
9
Remove from oven, transfer pork loin to a cutting board, and let rest
10
In the last 30 minutes of the cooking time for the pork loin make the sauce
11
Melt the butter over medium heat in a large saute pan with a cover
12
Add the onion and saute until it becomes translucent
13
Add the apples and pour the sherry over, cover and let cook until the apples begin to soften, about 10 to 15 minutes
14
Strain the mushrooms through paper towels and reserve the soaking liquid in a small bowl
15
Whisk the cornstarch into the soaking liquid along with mustard powder, salt and pepper
16
Add the soaking liquid mixture to the apples and stir to coat
17
Let cook for a few minutes to let flavors integrate, then remove from heat, adjust salt and pepper as needed, and keep covered in a warm place
18
Slice pork loin down and transfer to a serving dish
19
Spoon sauce and apples over the meat and garnish with parsley sprigs