Pork loin with Garlic Mashed Potato and mushroom cream sauce.
I’ve always liked pork loin, it’s easy to cook, fast to cook, flavorful and will conform to any flavor profile you want to give it. Pork loin is also one of those inexpensive cuts that really presents well and can be served for upscale event easily. It’s perfect for anything from a weeknight meal to a date night meal to a business dinner.
For this dish, I starts out wanting to grill it, but we had a major storm blow through, and that negated running the bbq pit. Thankfully it’s easy enough to just sear and finish off in the oven.
Rub:
Pork loin
Brown sugar
Used Coffee grinds
Cayenne
Salt pepper garlic powder
Thyme
Paprika
Remove the silver skin off the loin and throughly cover with the rub, store in fridge seasoned for 4-24 hours.
Get your skillet good and hot, add in a couple tablespoons of olive oil, and sear all 4 sides to create a crust on the outside of the loin. Put in a preheated oven at 375 for 15-18 minutes until you reach an internal temperature of 145 degrees.
Potato
4- russets cubed and then boiled
Half stick of butter (I use Amish rolled butter)
Milk
Roasted garlic
Parmigiana cheese
Thyme, oregano parsley
Salt pepper garlic powder
Boil potatoes, add in the butter and mash.
Stir and fold with milk until you get the consistency you want and then add in the other ingredients and stir some more
Roasted Garlic
Cut off the tip part of the bulb until you see all of the toes in the garlic. Then cover with a teaspoon of olive oil, add some salt and pepper.
Fold up in a pinch of aluminum foil, then put in an oven safe dish and bake at 400 degrees for 40-45 minutes.
Mushroom sauce
Half a yellow onion -diced
8oz of your favorite mushrooms -sliced
3-4 toes of roasted garlic
Salt pepper garlic powder
Thyme, oregano, parsley
Just enough chicken stock to deglaze the pan
Heavy cream
After the loins come out of the oven, set them in a board to rest and immediately add in the onions and crank up the fire. Get the onions soft and translucent while scraping up the fond. Once the onions are done add in the sliced mushrooms. When the mushrooms are dark in the edges and almost cooked through, add in the garlic and herbs. Cook until you smell the garlic and then add in the stock to deglaze the pan. Once all is incorporated add in the cream and season.
Serve with the side over the potato or the oil or both.
This dish is great!!! Altogether with the prep work being done before hand this entire meal only took me 30-45 minutes to cook.
This is a fantastic any occasion dish.