Roast loin of pork with Dijon and wild mushrooms
Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski
Elevate your dinner menu with this succulent roast loin of pork infused with tangy Dijon mustard and earthy wild mushrooms. Perfectly balanced and irresistibly savoury, this dish combines tender, juicy pork with a rich mushroom sauce, creating a comforting yet elegant meal that’s sure to impress. Easy to prepare and bursting with flavour, it’s a must-try for weeknight dinners or special occasions alike.
Ingredients
1 (4-pound) pork roast
2 tablespoons Dijon mustard
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground marjoram
1/8 teaspoon ground coriander
1/2 cup shiitake mushrooms, chopped
1/2 cup portobello mushrooms, chopped
1/4 large yellow onion, quartered
Coarse salt and freshly ground pepper
1/4 cup white wine
Preparation
Preheat oven to 450°F. Rub pork with mustard, season with salt, pepper, marjoram, coriander, and place in large roasting dish. Place in oven and immediately reduce temperature to 250°F and cook for 1 hour or until meat thermometer reads 160°F.
Meanwhile, in bowl, combine mushrooms and onion. When pork is cooked, remove from oven and let rest for 10 minutes, then remove pork from roasting pan, set aside.
Place roasting pan on the stove top over medium heat and cook onions until tender, add mushrooms and cook for another 2 minutes. Deglaze the pan with wine, season with salt and pepper. Remove from heat and stir in butter. Serve pork with mushroom sauce. Serves 8.
