Shelly's Recipe

OVEN-ROASTED PORK LOIN WITH CHANTERELLE-MUSTARD SAUCE

Category: Roasts/Tenderloins - Pork

For the Pork:
1 tbsp minced fresh thyme
1 tbsp minced fresh rosemary
1 to 2 cloves garlic, minced
2 tbsp whole-grain mustard
2 tbsp vegetable oil
Kosher salt and freshly ground pepper
1 3-lb boneless pork loin roast

For the Sauce:
6 oz (about 3 cups) chanterelle mushrooms, stems trimmed, halved if large
2 tbsp minced shallots
1/4 cup cognac or other brandy
1 1/2 cups chicken stock
1 tbsp Dijon mustard
1 teaspoon fresh thyme
2 tbsp heavy cream
1 tbsp unsalted butter
1 tbsp minced fresh parsley
Kosher salt and freshly ground pepper
Potato salad and cabbage, for serving*

Preheat the oven to 425. Prepare the pork: Whisk the thyme, rosemary, garlic, mustard and vegetable oil until emulsified. Season with salt and pepper.

Rub the pork liberally with the herb-mustard mixture, then place fat-side up on a rack set inside a heavy-bottomed roasting pan. Roast until the pork is caramelized and a thermometer inserted into the center registers 145 degrees, 55 to 60 minutes. Transfer to a cutting board and let rest 10 minutes.

Meanwhile, make the sauce: Pour off all but 2 tbsp drippings from the roasting pan, then heat on the stove over medium heat. Add the mushrooms and cook until caramelized, 6 to 8 minutes. Add the shallots and cook until translucent, about 2 more minutes. 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. Simmer until almost all of the liquid has evaporated. Whisk in the stock, mustard and thyme. Bring to a boil and cook until reduced by half, 8 to 10 minutes. Add the cream and butter and gently boil until thickened. Add the parsley and salt and pepper to taste.

Slice the pork into 12 pieces and drizzle with the sauce. Serves 6

NOTE: I serve with German Potato Salad and Braised Red Cabbage.