Ingredients:
- 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
Directions:
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
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