Roasted Pork Loin with Sun Dried Cherry and Shiitake Mushroom Sauce
By Chef, Matt MacDonald.
Dry pork loin and rub well with combined
seasonings. Place on a rack in a baking pan and roast in 325 degree oven for 1
1/2 hours. Remove from pan, discard any burnt drippings (don't discard
everything willy-nilly - this is what will give your sauce so much flavor), and
deglaze the pan with approximately 1/2 cup white wine. Then to the next step...
- 1 3 lb Pork Loin
- 1 tsp salt
- 1 tsp coarsely ground black pepper
- 1 tsp garlic powder (much easier to work with than fresh but substitute if
- 1 tsp dried thyme leaves
Pour the wine and dripping mixture into a
small saucepan. Add rest of ingredients and boil until mixture is reduced by
half. Mix a teaspoon of cornstarch (I usually use heaping) into a little cold
water and add slowly to mixture, stirring constantly until thickened.
- 2 cups water
- 2 cups veal stock (I know you don't have any of this - just sub a good
beef broth or bouillon)
- 1/2 tsp thyme
- 1/4 tsp garlic powder
- 1 tsp rosemary, crushed
- Salt and pepper to taste
- 1 cup shiitake mushrooms, sliced and stems removed
- 1 cup dried cherries
This will serve 4 hearty appetites and still leave some for sandwiches. A
terrific side dish for this is mashed sweet potatoes with roasted garlic (if you
want to know how to make these give me a shout).
by Vivian Bryan