Pork Loin with Mushroom Fricassee
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.
Recipe courtesy Le Central French Restaurant
Recipe courtesy of Brad Sorenson
Recipe courtesy of Emeril Lagasse