Roast Pork Loin with Porcini Mushrooms

Roast Pork Loin with Rosemary and Porcini Mushrooms
Sara Remington

Ingredients

  •   One 3-pound pork loin roast, tied by the butcher
  • 2 Teaspoons  coarse sea salt
  • 1/2 Teaspoon  freshly ground black pepper
  • 2 Tablespoons  extra-virgin olive oil
  • 1/2 Cup  unsalted butter
  • 1 Ounce  dried cèpes (porcini) mushrooms
  •   Four 4- to 6-inch-long sprigs fresh rosemary
  • cloves garlic, peeled and crushed

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by Ethel Brennan and Sara Remington

We had pig, a very, very large pig, and her name was Lucretia. She was friendly and always seemed to have a dozen squeaky little piglets running underfoot. My father and I would take the goats out into the woods for the day and Lucretia would sometimes join us. My father carried a long stick, which he used to nudge and guide her, so I suppose we used to take our pig for walks. So many little piglets meant lots of pork meals. Although most of the piglets were sold off to friends and neighbors, at least one was kept for us, soon to become pork chops, lardon (pancetta), and salted hams and roasts.

Ethel Brennan

Directions

Preheat the oven to 350 degrees.

Rub the roast all over with the salt and pepper. In a large ovenproof skillet, warm the olive oil over medium heat. Add the roast and brown, letting the meat sear for 1-2 minutes on each side, including the ends, before turning.

In a small saucepan over low heat, melt the butter, then add the dried mushrooms, rosemary, and garlic. Simmer until fragrant and the mushrooms begin to soften, stirring occasionally, for 10-15 minutes.

Position the roast in the large skillet with the fat facing upward, baste the roast with the seasoned butter, and add a few of the mushrooms and rosemary sprigs from the sauce to the pan. Transfer the pork to the oven and baste every 10-15 minutes with the butter sauce, adding all of the remaining mushrooms and rosemary from the sauce after 20 minutes.

Cook the roast until an internal meat thermometer reads 145 degrees at the thickest part, about 1 hour. Remove from the oven, tent with a piece of foil, and let rest for 10-15 minutes. Cut into ½-inch-thick slices and serve, topping with the pan juices and mushrooms from the pan.

Nutrition

Calories per serving:

484 calories

Dietary restrictions:

Low Carb Sugar Conscious, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

24%

Servings:

8
  • Fat 292g 449%
  • Carbs 29g 10%
  • Saturated 122g 610%
  • Fiber 7g 26%
  • Trans 4g
  • Sugars 1g
  • Monounsaturated 120g
  • Polyunsaturated 25g
  • Protein 274g 547%
  • Cholesterol 1,101mg 367%
  • Sodium 5,355mg 223%
  • Calcium 363mg 36%
  • Magnesium 348mg 87%
  • Potassium 5,493mg 157%
  • Iron 13mg 72%
  • Zinc 26mg 175%
  • Phosphorus 2,820mg 403%
  • Vitamin A 833µg 93%
  • Vitamin C 16mg 27%
  • Thiamin (B1) 12mg 825%
  • Riboflavin (B2) 4mg 224%
  • Niacin (B3) 67mg 333%
  • Vitamin B6 7mg 344%
  • Folic Acid (B9) 85µg 21%
  • Vitamin B12 7µg 123%
  • Vitamin D 10µg 2%
  • Vitamin E 9mg 47%
  • Vitamin K 26µg 33%
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