Roasted Pork Loin with Mushroom Sauce

Serves: 4 to 6

No votes yet

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Roasted Pork Loin

For brine

Preparation

For the brine

Bring half the water and the rest of the ingredients to a boil, remove from heat and add the rest of the water (cold) to accelerate the cooling process.

Place the pork loin in the brine for 6 to 8 hours, then remove, rinse and pat dry with a disposable towel.

For the Roasted Pork Loin

Preheat oven to 350º F. Truss brined pork loin at 1-inch intervals with the butcher's twine. Tie and trim loose ends of twine. Heat a large stainless steel or cast iron pan over medium-high heat. Season pork loin liberally with salt and pepper then add oil to heated pan. Place pork loin in the pan and brown on all sides. Add butter to pan. When butter is browned, add thyme sprigs and garlic clove. Using a large spoon baste the pork loin with the brown butter, thyme and garlic, spooning the browned butter over the entire loin.

Place the loin in the oven and roast for approximately 35 to 45 minutes to an internal temperature of 150º F. Pork can be slightly pink in the center and should be allowed to rest for 10 minutes before slicing.

Slice and serve with mushroom sauce.

Recipe by Blake Caldwell, PCC Deli

Source: 2009 PCC fall member meeting

More about: mushrooms, pork, roasts

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login