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1
In a small bowl, combine the shallots, garlic, thyme, oregano, and parsley.
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2
Rub the mixture all over the pork and refrigerate overnight.
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3
Preheat the oven to 350 degrees F.
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4
Place the pork loin in a roasting pan and bake for 30 minutes.
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5
Remove pork from the oven, and when cool enough to touch, spread the paste all over the loin.
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6
Return the pork to the oven and cook until it has developed a crunchy crust on the outside and is cooked to your desired degree of doneness, about 25 to 30 more minutes.
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7
Remove the pork from the roasting pan to let the pork rest.
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8
Pour the juices from the meat into a fat separator.
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9
Add the meat juices only, not the fat, and the chicken stock to a small saucepan.
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10
Cook over medium-high heat until reduced to the consistency of a sauce.
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11
Meanwhile, start the Mushroom Fricassee.
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12
To serve, cut the pork loin into slices, pour the Mushroom Fricassee and sauce over, and serve immediately.
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13
1 cup brown sugar
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14
2 teaspoons finely chopped garlic
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15
2 teaspoons ground ginger
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16
1/2 teaspoon ground cloves
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17
1/4 teaspoon ground black pepper
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18
1 teaspoon kosher salt
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19
Combine all ingredients in a small bowl.
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20
4 tablespoons (1/2 stick) butter
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21
1/2 cup thinly sliced morel or chanterelle mushrooms
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22
1/2 cup thinly sliced shiitake mushrooms
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23
1/2 cup thinly sliced portobello mushrooms
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24
1/2 cup thinly sliced domestic mushrooms
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25
1/4 cup tomato paste
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26
Pinch ground cinnamon
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27
Pinch ground nutmeg
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28
Pinch ground cloves
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29
Salt and pepper
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30
In a large skillet, melt the butter over medium heat.
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31
Add all of the sliced mushrooms and saute until just beginning to brown.
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32
Add the tomato paste and stir to incorporate.
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33
Season, to taste, with cinnamon, nutmeg, cloves, salt, and pepper.
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34
Spoon over the pork slices.
