PORK LOIN WITH FRESH PORCINI MUSHROOMS is a tasty and refined main course, perfect for a special dinner.
Pork loin, a lean and flavorful cut, pairs perfectly with the intense taste of porcini mushrooms, a typical product of the autumn season. This recipe brings the deep flavors of the undergrowth and is also perfect to serve during the Christmas holidays.
The recipe is relatively simple to prepare and requires few ingredients. First, you need to clean the porcini mushrooms, removing dirt and any damaged parts. Then cook the mushrooms in a pan with a drizzle of olive oil, a garlic clove and a sprig of rosemary.
Few ingredients make up this PORK LOIN WITH FRESH PORCINI MUSHROOMS recipe, but the secret to obtaining tender meat and a flavorful pan sauce is to follow all the steps I will explain.
Below are other recipes with fresh porcini mushrooms:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour 30 Minutes
- Cooking time: 1 Hour
- Portions: 6
- Cooking methods: Slow cooking, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 315.65 (Kcal)
- Carbohydrates 1.42 (g) of which sugars 0.95 (g)
- Proteins 31.97 (g)
- Fat 18.44 (g) of which saturated 6.82 (g)of which unsaturated 12.92 (g)
- Fibers 2.18 (g)
- Sodium 323.52 (mg)
Indicative values for a portion of 275 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.8 lb pork loin
- 1.1 lb porcini mushrooms (fresh)
- 1/2 onion
- 1 clove Piacentine white garlic
- 1/4 cup white wine
- 2 tbsp butter
- to taste chopped parsley
- 1 tbsp extra virgin olive oil
- as needed vegetable broth
- to taste salt
- to taste pepper
- 4 slices pancetta
Tools
- Tegami di terracotta Colì Maioliche e Terrecotte since 1650 Brunella Casserole with Lid, Terracotta, Brown, 9.5×4.7 in
Steps pork loin with fresh porcini mushrooms
Start by putting the oil, butter and a sprig of rosemary in a casserole. Add the pork loin and brown it over high heat on all sides. Deglaze with a little white wine and once it has evaporated, season with salt and pepper, add the slices of pancetta and a little vegetable broth. Cook for about 30-40 minutes, adding hot broth as needed to prevent the meat from drying out.
Meanwhile, in a separate pan, sauté the chopped onion with a drizzle of oil and the butter. When it has softened, add the mushrooms previously cleaned and cut into pieces. Let them flavor for a few minutes, deglaze with a splash of white wine, season with salt and pepper and cook for about 15 minutes.
When cooked, add the washed and chopped parsley, mix and combine the mushrooms with the pork loin to flavor it. Continue cooking the meat for another 45 minutes. Once ready, slice the pork loin and plate it with the pan sauce and the mushrooms. Enjoy your meal!
Storage, variations, tips, pork loin with fresh porcini mushrooms
Variations: You can cook the mushrooms together with the pork loin by preparing a soffritto of garlic and onion and adding them just before deglazing with the white wine. If you want to add a special touch, once ready blend part of the mushrooms to obtain a creamy sauce to coat the pork loin slices.
Tips: To slice the pork loin cleanly, wait until it cools slightly; this way the meat won’t fall apart. Make sure the pan sauce isn’t too dry; if needed add half a ladle of broth so you can reheat and flavor the pork loin right before serving.
Storage: Store in the refrigerator in an airtight container for about 2-3 days. Before eating, reheat in a pan adding a little water or vegetable broth.
