Oven-Roasted Pork Loin With Chanterelle-Mustard Sauce Recipe

Name: Oven-Roasted Pork Loin With Chanterelle-Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
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.
4
Slice the pork into 12 pieces and drizzle with the sauce

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon minced fresh thyme, 1 tablespoon minced fresh rosemary, 1 to 2 cloves garlic, minced, 2 tablespoons whole-grain mustard, and more.

Yes, Oven-Roasted Pork Loin With Chanterelle-Mustard Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven-Roasted Pork Loin With Chanterelle-Mustard Sauce

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