Photo: Pork Loin with Mushroom Fricassee Recipe
Ingredients
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon minced fresh oregano leaves
- 1 teaspoon minced parsley leaves
- 1 (5-pound) pork loin
- Paste, recipe follows
- 1 cup chicken stock
- Mushroom Fricassee, recipe follows
Directions
In a small bowl, combine the shallots, garlic, thyme, oregano, and parsley. Rub the mixture all over the pork and refrigerate overnight.
Preheat the oven to 350 degrees F.
Place the pork loin in a roasting pan and bake for 30 minutes. Remove pork from the oven, and when cool enough to touch, spread the paste all over the loin. Return the pork to the oven and cook until it has developed a crunchy crust on the outside and is cooked to your desired degree of doneness, about 25 to 30 more minutes.
Remove the pork from the roasting pan to let the pork rest. Pour the juices from the meat into a fat separator. Add the meat juices only, not the fat, and the chicken stock to a small saucepan. Cook over medium-high heat until reduced to the consistency of a sauce. Meanwhile, start the Mushroom Fricassee.
To serve, cut the pork loin into slices, pour the Mushroom Fricassee and sauce over, and serve immediately.
Paste:
1 cup brown sugar
2 teaspoons finely chopped garlic
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground black pepper
1 teaspoon kosher salt
Combine all ingredients in a small bowl.
Mushroom Fricassee:
4 tablespoons (1/2 stick) butter
1/2 cup thinly sliced morel or chanterelle mushrooms
1/2 cup thinly sliced shiitake mushrooms
1/2 cup thinly sliced portobello mushrooms
1/2 cup thinly sliced domestic mushrooms
1/4 cup tomato paste
Pinch ground cinnamon
Pinch ground nutmeg
Pinch ground cloves
Salt and pepper
In a large skillet, melt the butter over medium heat. Add all of the sliced mushrooms and saute until just beginning to brown. Add the tomato paste and stir to incorporate. Season, to taste, with cinnamon, nutmeg, cloves, salt, and pepper. Spoon over the pork slices.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Read all 8 reviews
By tlsublewski85_1...
Lake Bluff, 52
on January 07, 2010
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"You picked an intricate recipe," said my girlfriend as we prepped to begin. After just finishing the last bit of refrigerated leftovers a day later, the whole thing turned out absolutely amazing! Especially considering that we didn't even marinade the pork overnight. To be honest, my reaction upon the first morsel hitting my taste buds, was that there is just way to much going on. However, upon consuming more and more bites, I began to further appreciate just how complex and how well all of the flavors worked off one another.
Last impressions of this recipe... it's exciting, and most of all, utterly delicious.
By naruster_6302439
Hudson, MA
on October 03, 2007
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My husband and I really enjoyed this recipe for the pork. I personally don't think it is similar to regular BBQ sauce (much more sweet and less smokey compared to the BBQ sauce I'm used to. I don't think I made the mushroom fricassee properly...I really didn't care for it too much (too rich for me, so I will probably make some sweet potatoes instead next time. It definitely is a great dish for the fall/winter season because of the seasoning called for in the recipe.
By blehman_7963652
Los Angeles, CA
on July 07, 2007
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so good. needed to add a little water to the paste if i wanted it to ever cook.
Read all 8 reviews