|2 servings||calories per servings 319||protein serving 39 g||carbs per serving 8 g||total fat per serving 13 g|
On a cold winter night, few things are as satisfying as savory mushrooms, thyme and roasted pork. Broccolini, shallot and garlic add depth. By browning the meat in a pan before roasting, you seal in the juices and shorten the overall cooking time.
|Nutrition Facts||/ Per Serving|
|Total Fat||13 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||5 g|
|Total Carbohydrates||8 g|
|Dietary Fiber||3 g|
Season pork loin on all sides with 1/2 teaspoon PeachDish salt. Set aside at room temperature.
Prepare your mise en place: Discard any tough mushroom stems; cut caps and remaining stems into bite-size pieces. Cut broccolini florets into bite-size pieces. Trim bottom from broccolini stems; thinly slice remaining stems. Peel, halve and thinly slice shallot. Peel and mince garlic.
In a large sauté pan over medium heat, place pork loin in the center of the pan with the white fatback side down. When hear the pork sizzling, cook without disturbing 3-4 minutes, then turn pork over, add thyme sprigs and cook 3 minutes more. Rotate the loin to one of the sides; brown 3 minutes. Turn pork to opposite side, and brown 3 minutes more. Each time you turn the pork loin, rub it around the pan a bit to pick up all the flavorful brown bits.
When all sides of the pork loin have been seared golden brown and the loin is firm to the touch, remove pan from heat. Transfer pork loin and thyme sprigs to a baking pan. Place baking pan in oven, and cook pork 10-12 minutes for medium (about 150° F internal temperature). For medium well, add about 3 minutes more cooking time; for well done, add about 5 minutes). While pork is cooking in oven, prepare vegetables: Pour off rendered pork fat from sauté pan, leaving just enough to coat the bottom of the pan (about 1 teaspoon). Place pan over medium-high heat and mushrooms. Cook without stirring or turning 3-4 minutes; add broccolini and cook, stirring frequently, 3-4 minutes more.
Reduce heat to medium. Add shallot and garlic, and stir to incorporate. Cook 30 seconds, remove pan from heat, add wine and 2 tablespoons water, and carefully return pan to heat. Cook until most of the moisture is gone from the pan. Remove pan from heat, add butter and swirl it in to incorporate and form a sauce. Taste and adjust seasoning as desired.
After removing pork from oven, let it rest on a cutting board at room temperature 5-6 minutes. To serve, slice the pork into 1/4-inch slices, and divide between 2 plates.
Add resting/carving juices to mushroom and broccolini mixture, and spoon the mixture around the pork slices. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...