Thursday, March 31, 2016

Roast Pork with Mushrooms and Pan Jus


Simple is better -- especially on a weeknight.  A couple of days ago, I noticed that one of my favorite chefs, Eric Ripert, had a new season of his show, Avec Eric available to watch on his website.  While I have never been to Mr. Ripert's restaurant in New York, I have heard give a presentation several years ago.  He has a wonderful philosophy on food and life.  Anyway...I digress.  Instead of watching the third season, I went back to the very first season and the first episode.  Towards the end of each episode, he demonstrates a dish.  In this first episode, it was Roast Pork with Mushrooms.  Continuing on my pork "thing", I knew instantly that it was going to be on our menu board this week.  After having it last night, it is going to be on our menu board more often.

This is simple enough for a weeknight meal but also fancy enough for company.

Roast Pork with Mushrooms
Adapted from Eric Ripert

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2 pound pork loin
2T olive oil
1 head of garlic, separated
2 bay leaves
3 sage leaves
1/4 cup white wine
1/2 cup chicken stock
Salt and pepper
12 oz assorted wild mushrooms, cleaned and sliced.
2T canola oil
2T butter
1 small shallot, minced
2t garlic, minced
2 sprigs thyme

1.  Eric used kitchen twine, once lengthwise and then every inch crosswise.  I only had a one pound piece of pork and didn't have twine, so I left this step out.  Season well with salt and pepper.

2.  Heat the olive oil in a pan over medium high heat.  Sear the pork on all sides.  Add the garlic cloves; the skin still on them.  Lower the heat, cover and continue to cook for 20-25 minutes.

3.  In another pan, combine the oil and butter.  Salute the garlic, shallots and thyme for three minutes. Add the sliced mushrooms.  I used a combination of shiitake and oyster.  Cook for five minutes.

4.  When the pork reaches an internal temperature of 150 degrees, transfer the pork to a plate and let it rest while you finish the sauce.  To the pan with garlic, add bay leaves, sage and white wine.  Deglaze and reduce by half.  Add chicken stock and reduce slightly.  Add mushrooms and remove from heat.  Let it sit for five minutes.

5.  Place three slices of pork on a plate, top with mushrooms and a bit of the jus.


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