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Roasted Pork Loin W/ a Dijon and Parsley Crust and Chanterelles, Recipe

Roasted Pork Loin W/ a Dijon and Parsley Crust and Chanterelles, Recipe

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Roasted Pork Loin W/ a Dijon and Parsley Crust and Chanterelles,

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Ingredients:

Serving

1 (2 1/2-3 lb) boneless pork loin roast, silver skin removed
salt & freshly ground black pepper
3 tbsp olive oil
2 tbsp dijon mustard
3/4 cup thinly sliced fresh flat leaf parsley
1/4 cup chicken broth
2 shallots, finely diced
2 garlic cloves, minced
1 lb fresh chanterelle mushroom, stem ends trimmed, halved if large
1 (1/2 oz) fresh black truffle

Directions:

For the pork roast: Preheat the oven to 350°F/180°C Place a large sauté pan over high heat. Season the pork loin with salt and pepper. Drizzle 1 tablespoon/15 ml of oil over the pork and rub to coat the pork all over with the oil.
Cook the pork in the hot pan until golden brown on all sides, about 8 minutes total. The pork will still be raw. Place the sauté pan in the oven and roast the pork for approximately 1 hour and 10 minutes or until an instant-read meat thermometer registers 140°F/60°C when inserted into the center of the pork roast. As the pork roasts in the oven, turn it occasionally to ensure it browns evenly.
Remove the pork from the oven and brush the Dijon mustard over the top and sides of the pork. Sprinkle 2/3 cup/25 g of the parsley over a work surface. Roll the mustard-coated sides of the pork in the parsley to coat, patting the parsley so that it adheres to the pork.
Allow the pork to rest for 10 minutes. Add the chicken broth to the pan drippings in the sauté pan. Stir over medium heat to loosen the pan drippings and bring the pan juices to a simmer.
Meanwhile, for the mushrooms:.
Place another large sauté pan over moderate heat. Drizzle the remaining 2 tablespoons/30 ml of olive oil over the hot pan. Add the shallots and sauté for 1 minute or until soft.
Add the garlic and continue to sauté for a further 1 minute. Add the chanterelles and sauté for about 8 minutes or until the chanterelles are tender and juices form. Stir in the remaining parsley and season with salt and pepper.
To serve: Divide the mushrooms among 4 serving plates. Cut the pork roast into thin slices and transfer the pork slices to the plates. Drizzle the pan juices over the pork. Shave the truffle into thin slices over the pork and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	236.5 Kcal (990 kJ)
Calories from fat	105.11 Kcal
		% Daily Value*
Total Fat	11.68g	18%
Cholesterol	54.86mg	18%
Sodium	183.37mg	8%
Potassium	864.31mg	18%
Total Carbs	12.84g	4%
Sugars	3.82g	15%
Dietary Fiber	4.52g	18%
Protein	19.49g	39%
Vitamin C	14.1mg	23%
Vitamin A	0.2mg	8%
Iron	4.1mg	23%
Calcium	47.6mg	5%

Amount Per 100 g
Calories	106.11 Kcal (444 kJ)
Calories from fat	47.16 Kcal
		% Daily Value*
Total Fat	5.24g	18%
Cholesterol	24.61mg	18%
Sodium	82.28mg	8%
Potassium	387.81mg	18%
Total Carbs	5.76g	4%
Sugars	1.72g	15%
Dietary Fiber	2.03g	18%
Protein	8.75g	39%
Vitamin C	6.3mg	23%
Vitamin A	0.1mg	8%
Iron	1.9mg	23%
Calcium	21.4mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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