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Roasted Pork Loin with Morel Sauce

Roasted Pork Loin with Morel Sauce
With their intense, earthy flavor, morel mushrooms pair deliciously with roasted pork. This recipe calls for dried morels, which are rehydrated in boiling water before using.
Prep Time: 10 minutes
Cook Time: 55 minutes
Servings: 8


  • 1 boneless pork loin roast, 3 to 4 lb.
  • Salt and freshly ground pepper, to taste
  • 1 1/2 oz. dried morel mushrooms
  • 2 tsp. olive oil
  • 3 shallots, minced
  • 1 Tbs. finely chopped fresh thyme
  • 1 Tbs. finely chopped fresh sage
  • 1/2 cup dry white wine
  • 3/4 cup chicken stock
  • 2 Tbs. veal demi-glace
  • 2 Tbs. unsalted butter
  • Artichoke fritters for serving (see related recipe
      at right)


Season the pork roast generously with salt and pepper. Cover with plastic wrap and refrigerate for at least 2 hours or up to 24 hours.

Put the mushrooms in a small bowl and add boiling water to cover. Let stand for 30 minutes. Drain the mushrooms and roughly chop. Set aside.

Preheat an oven to 400°F.

In a large, ovenproof sauté pan over high heat, warm the olive oil until just smoking. Add the pork and brown, 3 to 5 minutes per side. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat registers 140°F, 45 to 55 minutes. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.

Pour off all but 1 Tbs. of the fat from the pan and set over medium heat. Add the shallots, thyme and sage and cook until soft, about 5 minutes. Add the wine, stock and demi-glace and bring to a boil, stirring to scrape up the browned bits. Add the mushrooms and simmer for 5 minutes. Whisk in the butter.

Cut the pork into thin slices, transfer to a warmed platter and spoon the sauce on top. Serve immediately with artichoke fritters. Serves 6 to 8.

Williams-Sonoma Kitchen