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1
For the pork roast: Preheat the oven to 350F/180C Place a large saute pan over high heat.
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2
Season the pork loin with salt and pepper.
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3
Drizzle 1 tablespoon/15 ml of oil over the pork and rub to coat the pork all over with the oil.
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4
Cook the pork in the hot pan until golden brown on all sides, about 8 minutes total.
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5
The pork will still be raw.
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6
Place the saute pan in the oven and roast the pork for approximately 1 hour and 10 minutes or until an instant-read meat thermometer registers 140F/60C when inserted into the center of the pork roast.
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7
As the pork roasts in the oven, turn it occasionally to ensure it browns evenly.
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8
Remove the pork from the oven and brush the Dijon mustard over the top and sides of the pork.
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9
Sprinkle 2/3 cup/25 g of the parsley over a work surface.
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10
Roll the mustard-coated sides of the pork in the parsley to coat, patting the parsley so that it adheres to the pork.
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11
Allow the pork to rest for 10 minutes.
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12
Add the chicken broth to the pan drippings in the saute pan.
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13
Stir over medium heat to loosen the pan drippings and bring the pan juices to a simmer.
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14
Meanwhile, for the mushrooms:.
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15
Place another large saute pan over moderate heat.
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16
Drizzle the remaining 2 tablespoons/30 ml of olive oil over the hot pan.
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17
Add the shallots and saute for 1 minute or until soft.
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18
Add the garlic and continue to saute for a further 1 minute.
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19
Add the chanterelles and saute for about 8 minutes or until the chanterelles are tender and juices form.
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20
Stir in the remaining parsley and season with salt and pepper.
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21
To serve: Divide the mushrooms among 4 serving plates.
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22
Cut the pork roast into thin slices and transfer the pork slices to the plates.
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23
Drizzle the pan juices over the pork.
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24
Shave the truffle into thin slices over the pork and serve.
