Last week, I made some amazing “meat candy”- Pork Tenderloin with Blueberry Sauce. Quite a few of you tried the recipe at home, and much to my joy, loved it! So this week, (and since that pork from last week was bought with a 2-for-1 coupon), I’ve got another pork recipe for you- but this one is entirely different in style and taste.
My husband and I adore Eric Ripert– he’s so creative, passionate about his cooking, and ladies- his accent’s not half bad either. While watching one of his shows, we were a little freaked as he actually hunted wild boar, and then made this pork recipe with his trappings. Although the recipe (with a few revisions) did not disappoint, I’m endlessly glad that I didn’t have to traipse through any jungles to hunt down my dinner.
Now, normally, I stick to easy meals to share on the blog. But we all know sometimes the occasion calls for something that you didn’t throw together in 20 minutes like MacGyver. Sometimes, you want to make something a little nicer, something that requires more than 3 ingredients and a rubber band. This is a recipe like that. However, it’s still easy, just time consuming. Don’t let the number of ingredients or cooking time discourage you- try something new and watch the magic.
Roasted Pork Loin with Mushroom Sauce
Recipe adapted from Eric Ripert.
- 2 lb pork loin
- 1 tbsp butter
- 1 tbsp canola oil
- ½ tbsp kosher salt
- 1 tsp pepper
- A few sprigs of fresh rosemary
- A few sprigs of fresh thyme
- ½ tsp sage
- 2 bay leaves
- 10 fresh garlic cloves
- 1- 1 ½ onions
- 1 package sliced mushrooms
- Three diced garlic cloves
- 1 tbsp butter
- 1 tbsp oil
- ½ tsp kosher salt
- ½ tsp pepper
- Three chopped green onions
- ½ cup white wine
- ¾ cup chicken broth
- Garlic salt (to taste)
- Garlic powder (to taste)
- Tie loin with three pieces of cooking twine alone the length of loin (to hold it’s shape).
- Roll loin in kosher salt and pepper.
- Sear all sides of loin on high heat with butter and oil in a Dutch oven.
- Cover and reduce heat to low, cook 30-40 minutes or until meat is fully cooked (155 degrees (F) when thermometer is pushed into the center of loin.) 10 minutes into cooking, add whole wrapped cloves of garlic, thyme, sage, rosemary, and bay leaves into pan. Re-cover and continue cooking.
- While the loin cooks, heat a medium sized frying pan to medium heat, add 1 tbsp butter and 1 tbsp oil.
- Add mushrooms, salt, and pepper, cook until mushrooms are just barely soft.
- Add three cloves of chopped garlic, and three chopped green onions.
- Season with garlic powder and salt to taste.
- Remove pork loin (when fully cooked) from Dutch oven, allow to rest for 10 minutes loosely covered with foil. (Juices will run, have a plan to catch them.)
- Add mushroom concoction, white wine, and chicken broth to meat pan. Reduce while the meat rest (let it simmer).
- Slice meat, dribble sauce/mushrooms on top.
Serve with fresh green beans or another green veggie- asparagus is brilliant with it, too.
Do you have any labor-intensive recipes you make on special occasions? We’d love to hear about them! Leave a comment below.
Download .pdf version of this recipe HERE.