Roasted Pork Loin with Morel Sauce

Roasted Pork Loin with Morel Sauce

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Prep Time: 10 minutes
Cook Time: 55 minutes
Servings: 8
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.


  • 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  


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
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