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1
Soak the dried porcini in 1 cup (250ml) boiling water for 10 minutes to soften (reserve liquid when draining).
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2
Meanwhile melt half the butter in a flameproof casserole over medium-low heat.
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3
Season pork well with salt and pepper; then place fat side down in the pan; gently sear for 6 to 8 minutes until well coloured and the fat has rendered.
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4
Turn and sear other side for 4 to 5 minutes. (Our pork loin which was close to 2 kilo took a total of about 20 minutes to get a nice golden colour.).
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5
Remove pork from the pan, drain off any excess fat, and melt the remaining butter (we added some more olive oil); add the garlic, sage and rosemary and cook, stirring, for 3 minutes or until golden.
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6
Squeeze porcini to remove excess liquid and set soaking liquid aside.
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7
Return pork to the pan (at this point we put into a large baking dish); add mushrooms, tomatoes and 1 cup (250ml) wine and season well with salt and pepper.
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8
Cover the surface with a baking paper, tucking in the edges as this ensures that the dish will not dry out.
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9
Reduce heat to low and simmer for 30 minutes (we put into the oven at about 160 degrees Celsius. Please note our pork was larger than called for in the recipe).
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10
Turn the pork, baste with the sauce, add the remaining wine and reserved mushroom stock.
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11
Recover with baking paper and cook for a further 40 to 50 minutes until the sauce is rich and the pork is tender (ours was in the oven longer).
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12
If the sauce starts to dry out, add splashes of water or wine to maintain the moisture level.
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13
The sauce will intensify in colour but shouldn't burn.
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14
POLENTA:
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15
For the polenta, place 3 cups (750ml) water ina saucepan; bring to a boil; gradually add the polenta, whisking constantly; reduce the heat to low and cook, whisking for 8 to 10 minutes.
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16
Remove from the heat, fold in butter and Parmesan cheese, season and keep warm.
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17
Remove the pork from the sauce, thickly slice.
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18
Serve with the polenta, drizzle with sauce, and garnish with parsley.
