2 1/4lb Pork Loin
Needles from 1-2 rosemary sprigs coarsely chopped
2TBL butter
6TBL olive oil
1 garlic clove, chopped
1/2 onion, chopped
1 medium carrot, peeled and chopped
2 celery ribs, chopped
4oz cremini mushrooms, chopped
1/2 oz dried porcini, steeped in 1/2 cup warm chicken broth, strained and both reserved, coarsely chop porcini
1/2 cup dry white wine, Rooster Brother used Airen
1tsp Dijon mustard
Salt and pepper
1) Tie pork loin with butchers twine securely to maintain shape and promote even cooking. Season with salt and pepper, rub with chopped rosemary and set aside.
2) Heat the butter and olive oil in dutch oven. Add pork loin and brown on all sides, without letting the butter burn. Remove pork and set aside.
3) Add garlic, onion, carrot and celery and saute until onions are translucent.
4) Add chopped mushrooms and chopped porcini, cook 2 minutes.
5) Deglaze pan with reserved porcini broth and white wine, cook until half is evaporated.
6) Add pork loin and season with salt and pepper. Cover dutch oven and braise 30-45 minutes, turning loin twice, to a temp of 145 degrees. Remove pork and wrap in foil to rest for about 15 minutes.
7) Puree braising liquid in blender, adding more stock if sauce is to thick. Season with Dijon mustard and adjust salt and pepper as needed.
8) Remove pork from foil, untie and slice into 1/4″ slices. Serve with sauce.