Make the savory sauce for this pork loin while the meat rests. The pork should be juicy, with a hint of pink in the center; it will continue to cook while tented with foil. If you carve the meat and it’s not done as well as you like, add the slices to the sauce and stir over low heat until the meat reaches the desired doneness.
|1||boneless pork loin, about 2 pounds|
|Salt and pepper|
|2||tablespoons olive oil|
|½||pound cremini mushrooms, sliced|
|2||tablespoons whiskey, cognac, or white wine|
|1||cup chicken stock|
|1||cup heavy cream|
|2||tablespoons Dijon mustard|
|3||sprigs fresh thyme|
1. Set the oven at 350 degrees.
2. Sprinkle pork loin generously with salt and pepper. In a large skillet with a heatproof handle over medium-high heat, heat the oil. Brown the pork on all sides for 10 minutes or until well-browned.
3. Transfer the pork to the oven. Roast for 45 minutes or until a meat thermometer registers 135 degrees. Transfer the pork to a platter and tent with foil; set in a warm place.
4. Set the skillet on a burner over medium heat. Add the butter, and when it melts, add the onion, mushrooms, salt, and pepper. Cook, stirring often, for 10 minutes.
5. Add the whiskey, cognac, or white wine, stock, cream, mustard, and thyme. Bring to a boil, stirring, and simmer for 8 minutes or until reduced by half. Discard the thyme. Taste for seasoning and add more salt and pepper, if you like.
6. Transfer the pork to a cutting board. Tip any juices that accumulated in the dish into the sauce. Carve the pork into slices and top with mushroom sauce. Catherine Smart