Roasted Pork Loin With Morel Sauce
This recipe for roasted pork loin with morel mushroom sauce is a delightful combination of flavors that will elevate any meal. Tender pork is seasoned with salt and pepper before being roasted to perfection and served with a rich morel mushroom sauce. The dish is finished off with a drizzle of savory pan sauce and paired with crispy artichoke fritters for a satisfying and elegant meal. It's a fantastic dish to impress your guests with its sophisticated flavors and beautiful presentation. Enjoy this delicious recipe for a special occasion or a cozy family dinner.
— Constant Cookbook
Ingredients
- 1 boneless pork loin roast, 3 to 4 lb.
- Salt and freshly ground pepper, to taste
- 1 1/2 oz. dried morel mushrooms
- 2 tsp. olive oil
- 3 shallots, minced
- 1 Tbs. finely chopped fresh thyme
- 1 Tbs. finely chopped fresh sage
- 1/2 cup dry white wine
- 3/4 cup chicken stock
- 2 Tbs. veal demi-glace
- 2 Tbs. unsalted butter
- Artichoke fritters for serving (see related recipe
- at right)
Instructions
- Season the pork roast generously with salt and pepper. Cover with plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
- Put the mushrooms in a small bowl and add boiling water to cover. Let stand for 30 minutes. Drain the mushrooms and roughly chop. Set aside.
- Preheat an oven to 400°F.
- In a large, ovenproof sauté pan over high heat, warm the olive oil until just smoking. Add the pork and brown, 3 to 5 minutes per side. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat registers 140°F, 45 to 55 minutes. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.
- Pour off all but 1 Tbs. of the fat from the pan and set over medium heat. Add the shallots, thyme and sage and cook until soft, about 5 minutes. Add the wine, stock and demi-glace and bring to a boil, stirring to scrape up the browned bits. Add the mushrooms and simmer for 5 minutes. Whisk in the butter.
- Cut the pork into thin slices, transfer to a warmed platter and spoon the sauce on top. Serve immediately with artichoke fritters. Serves 6 to 8.
- Williams-Sonoma Kitchen
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