Oven-Roasted Pork Loin With Chanterelle-Mustard Sauce

Name: Oven-Roasted Pork Loin With Chanterelle-Mustard Sauce
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps apple cider vinegar; 28 grams bacon, diced; 1 kgs boneless pork loin roast; 6 servings Braised Red Cabbage, for serving; 2 Tbsps capers, chopped; 710 milliliters ounces (about chanterelle mushrooms, stems trimmed, halved if large; 355 milliliters chicken stock; 59 milliliters cognac or other brandy; 1 Tbsp dijon mustard; 2 larges egg yolks; 2 Tbsps minced fresh chives; 1 Tbsp minced fresh parsley; 1 Tbsp minced fresh rosemary; 1 Tbsp minced fresh thyme; 1 teaspoon fresh thyme; 1 clove garlic, minced; 3 cloves garlic, thinly sliced; 1 Granny Smith apple, julienned; 2 Tbsps heavy cream; 6 servings Kosher salt; 6 servings Kosher salt and freshly ground pepper; 2 Tbsps fresh lemon juice; 118 milliliters fresh orange juice; 6 servings Freshly ground pepper; 6 servings German Potato Salad, for serving; 454 grams red bliss potatoes; 1 liters shredded red cabbage (1/2 small head); 118 milliliters julienned red onion (about 1/2 onion); 237 milliliters red wine vinegar; 2 Tbsps minced shallots

You can never have too many main course recipes, so give Oven-Roasted Pork Loin With Chanterelle-Mustard Sauce Head to the store and pick up orange juice, red wine vinegar, dijon mustard, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 40 minutes. It is a good option if you're following a gluten free diet. If you like this recipe, take a look at these similar recipes: Mustard-Rubbed Pork with Blackberry-Mustard Sauce and Spiced Oven Fries, Pork Loin With Mustard Sauce And Sautéed Squash, and Mustard Fennel Pork Loin with Cumberland Pan Sauce.

Instructions

Whisk the thyme, rosemary, garlic, mustard and vegetable oil until emulsified. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Vegetable Oil

Rosemary

Mustard

Garlic

Thyme

Equipment you will use

Whisk

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.

Ingredients you will need

Mustard

Pork

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Kitchen Thermometer

Transfer to a cutting board and let rest 10 minutes.

Equipment you will use

Cutting Board

Pour off all but 2 tablespoons drippings from the roasting pan, then heat on the stove over medium heat.

Equipment you will use

Roasting Pan

Stove

Add the mushrooms and cook until caramelized, 6 to 8 minutes.

Ingredients you will need

Mushrooms

Add the shallots and cook until translucent, about 2 more minutes.

Ingredients you will need

Shallot

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.

Ingredients you will need

Cognac

Equipment you will use

Wooden Spoon

Frying Pan

Whisk in the stock, mustard and thyme. Bring to a boil and cook until reduced by half, 8 to 10 minutes.

Ingredients you will need

Mustard

Stock

Thyme

Equipment you will use

Whisk

Add the cream and butter and gently boil until thickened.

Ingredients you will need

Butter

Cream

Add the parsley and salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Parsley

Slice the pork into 12 pieces and drizzle with the sauce.

Ingredients you will need

Sauce

Pork

Whisk the egg yolks, lemon juice and1 teaspoon salt in a bowl until frothy. Slowly drizzle in the vegetable oil, whisking constantly until completely emulsified.

Ingredients you will need

Vegetable Oil

Lemon Juice

Egg Yolk

Salt

Equipment you will use

Whisk

Bowl

Make the potato salad: Cook the bacon in a skillet until crisp.

Ingredients you will need

Potato Salad

Bacon

Equipment you will use

Frying Pan

Transfer to a paper towel-lined plate to cool, then chop into small bits.

Equipment you will use

Paper Towels

Slice the potatoes 1/4 inch thick; transfer to a pot, cover with water and lightly season with salt. Bring to a simmer over medium heat and cook until just fork tender, 8 to 10 minutes.

Ingredients you will need

Potato