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We served our pork with mashed potatoes.
Remember we are not chefs or English majors so let us know if you have any questions!!
2 lb pork loin
1 medium shallot minced
1 Tbsp fresh minced sage
1 Tbsp fresh minced rosemary
1 Tbsp Olive oil
2 Tbsp of vegetable oil
8oz sliced mushrooms (optional)
750ml (1 bottle) of white wine
1 Tbsp butter
1 c heavy whipping cream
Preheat oven to 350 degrees.
In small bowl combine Sage, Rosemary, Everglades all purpose, and olive oil.
On pork loin sprinkle with Everglades all purpose on all sides.
Rub herb mixture on all sides of the pork loin.
In oven safe pan on medium high heat add vegetable oil.
When oil has a shimmer to it add the pork.
Brown on all sides.
Add a couple splashes of white wine to the pan.
Scraping the bits of herbs that are stuck to the pan.
Reduce heat to medium.
Add mushrooms and cook till soft about 7 minutes.
To pan add 1 1/2 cups of white wine.
Bring to a simmer to let all the alcohol cook off and scrape the bottom of the pan if needed.
Add pork loin back to the pan and place into oven to finish cooking.
To the top of our pork loin, we added some of the herbs not minced and a few pieces of butter.
When pork has reached temperature remove pan from oven and place back on to stove top burner.
Remove pork from pan and set aside to rest.
With the pan on the burner.
Turn to medium high heat and bring remaining liquid to a simmer.
Add remaining wine left in bottle and let simmer for about 2-3 minutes.
Remove from heat and let cool slightly. Add cup of heavy whipping cream and stir constantly.
Sauce will thicken some.
If you are wanting a thicker sauce, you can add a cornstarch mixture to help thicken it.
Combine 2 Tablespoons of cornstarch with 2 Tablespoons of water.
Mix well and add a little bit at a time.
You might not need to use all the corn starch mix, or you might need more just add it slowly.
Slice pork and add back into sauce if needing to keep warm before serving or serve pork slices with cream served over the top.
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