Oven-Roasted Pork Loin With Chanterelle-Mustard Sauce
- Level: Intermediate
- Yield: 6 servings
- Total: 1 hr 40 min
- Prep: 20 min
- Cook: 1 hr 20 min
Ingredients
For the Pork:
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
1 to 2 cloves garlic, minced
2 tablespoons whole-grain mustard
2 tablespoons vegetable oil
Kosher salt and freshly ground pepper
1 3-pound boneless pork loin roast
For the Sauce:
6 ounces (about 3 cups) chanterelle mushrooms, stems trimmed, halved if large
2 tablespoons minced shallots
1/4 cup cognac or other brandy
1 1/2 cups chicken stock
1 tablespoon dijon mustard
1 teaspoon fresh thyme
2 tablespoons heavy cream
1 tablespoon unsalted butter
1 tablespoon minced fresh parsley
Kosher salt and freshly ground pepper
German Potato Salad, for serving
Braised Red Cabbage, for serving
German Potato Salad
2 large egg yolks
2 tablespoons fresh lemon juice
Kosher salt
3/4 cup vegetable oil
For the Salad:
2 1/2 -ounce strips slab bacon
1 pound red bliss potatoes
2 tablespoons capers, chopped
2 tablespoons apple cider vinegar
2 tablespoons minced fresh chives
Freshly ground pepper
Braised Red Cabbage
1 ounce slab bacon, diced
1/2 cup julienned red onion (about 1/2 onion)
3 cloves garlic, thinly sliced
6 cups shredded red cabbage (1/2 small head)
1 cup red wine vinegar
1/2 cup fresh orange juice
1 Granny Smith apple, julienned
Kosher salt and freshly ground pepper
Directions
- Preheat the oven to 425 degrees F. 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 F, 55 to 60 minutes. Transfer to a cutting board and let rest 10 minutes.
- Meanwhile, make the sauce: Pour off all but 2 tablespoons 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.
German Potato Salad
- Make the mayonnaise: Whisk the egg yolks, lemon juice and1 teaspoon salt in a bowl until frothy. Slowly drizzle in the vegetable oil, whisking constantly until completely emulsified.
- Make the potato salad: Cook the bacon in a skillet until crisp. Transfer to a paper towel-lined plate to cool, then chop into small bits.
- Slice the potatoes 1/4 inch thick; transfer to a pot, cover with water and lightly season with salt. Bring to a simmer over medium heat and cook until just fork tender, 8 to 10 minutes. Drain well.
- Combine the bacon, capers, vinegar and chives in a large bowl. Add 1/4 cup mayonnaise (reserve the rest for another use). Gently fold in the warm potatoes and season with salt and pepper.
Braised Red Cabbage
- Cook the bacon in a Dutch oven over medium heat until just crisp. Add the onion and garlic and sweat until translucent, 8 to 10 minutes. Add the cabbage and stir to coat in the rendered bacon fat. 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. Add the orange juice and cook until reduced by half, about 5 more minutes.
- Remove the cabbage from the heat and fold in the apple. Season with salt and pepper. Serve hot.