This is a recipe inspired by my favorite celebrity chef, Eric Ripart. You’ve perhaps seen him on PBS, Avec Eric, or maybe as a judge on Top Chef, or perhaps you’ve eaten at his NYC eatery, Le Bernardine. What I like is that he prepares restaurant quality food, but makes it seem accessible to the home cook. So far I have been able to recreate any recipe I have tried! Don’t take that out of context.
Roasted Pork Loin with Wild Mushrooms
2 pounds pork loin, trimmed and tied
2 tablespoons olive oil
1 head of garlic, cloves separated, but unpeeled
2 bay leaves, lightly crushed
3 sprigs fresh sage
1/4 cup dry white wine
1/2 cup chicken stock
fine sea salt
freshly ground black pepper
For the Mushrooms:
12 ounces wild mushrooms (such as morels, porcini, chanterelles and/or oyster mushrooms)
2 tablespoons oil
2 tablespoons butter
1 small shallot, finely minced
2 teaspoons minced garlic
2 sprigs fresh thyme
Tie the pork loin with kitchen string. String it once lengthwise, then across at 1-inch intervals. Season generously with salt and pepper on all sides.
Heat the oil in the skillet, over medium high heat, then sear the pork on all sides until golden.
Lower the heat, toss in the unpeeled garlic, cover, and let pan-roast for 25 minutes.
Meanwhile, trim and clean the mushrooms.
Heat another skillet and cook the shallots in the butter and garlic until softened, about 3 minutes. Add the mushrooms and thyme and cook until tender, about 5 minutes; set aside.
Continue to pan-roast the pork until it registers 150 degrees F on an internal meat thermometer. Transfer pork to a cutting board and let rest.
Return the pan to medium heat, stir in the bay leaves and sage, then deglaze the pan with the wine. Continue to cook until the wine is reduced by half. Add the chicken stock, bring to a boil, and reduce a bit more.
Stir in the mushrooms and let them infuse their flavor into the sauce.
Cut the pork into 1/2-inch slices and serve with the mushrooms and sauce.