New Favorite P. Loin Recipe

ChrisgrillsSTLMO

Greetings -

Hope you & yours are safe & well. This recipe was part of an insert in a wine shipment from Goldeneye Winery in Anderson Valley.  Recipe First, Pictures Second

2 lbs Pork loin, trimmed
2 TBSP white truffle oil
1/4 cup raspberry vinegar (or substitute)
2 TBSP soy sauce
2 garlic cloves, minced

Combine these together and pour over pork loin & cover, length of time up to you, they say 30 min room temp. or in in fridge up to 4 hrs.

Sauce:
4 TBSP unsalted butter
12 sliced shiitake mushrooms (or other wild mushrooms)
1 garlic clove minced
1/2 of a shallot, minced
1/4 cup seasoned rice wine vinegar
1/4 cup veal stock (I used beef broth low sodium)
1/4 cup heavy cream (I used 1/2 & 1/2)
4 oz Point reyes blue cheese or other creamy cheese
S & P

Melt butter in large pan until foam subsides. Add the shitake mushrooms, garlic, & shallots - saute for 2 min. Add rice wine vinegar, reduce until almost dry, then add stock/broth, heavy cream, & blue cheese. Reduce to a sauce like consistency. Season with S & P and keep warm.

I choose 400° raised direct on the Egg.

Starting the sauce


Vinegar had a pungent scent for sure

Adding other ingredients to sauce



I tried not to let it boil, just simmer to break up the blue cheese.

Went with a side of roasted yukon potatoes, started in the over, finished on the Egg.


Pulled the P. Loin off at about 146° and let it rest a little while the sauce reheated.



Plated with sauce



Probably could have reduced the sauce a bit more but it was AWESOME! And yes, we did have a Goldeneye Pinot Noir with it - also awesome. Definitely going to make this again in the colder months, a great comfort meal.

Thanks for looking, stay safe & healthy.

Cheers,

buzd504

Yes, will be trying.  Looks amazing.

Botch

Bookmarked!  Thanks for the recipe.  

Wolfpack

Sounds like a winner- 

Gr_egger

Oh my! As stated above, bookmarked!

gmanrva

Good looking eats right there.

StillH2OEgger

Wow, that looks great! Nice work.

otter

Is that a cast iron skillet? Crome? 

Sweet100s

Looks like a great recipe.

Shallow question:
What does a shallot provide for the overall result that a finely diced onion does not? 

JohnInCarolina

Sweet100s said:

Looks like a great recipe.

Shallow question:
What does a shallot provide for the overall result that a finely diced onion does not? 

https://thegardeningcook.com/shallots-vs-onions/#:~:text=Shallots%20are%20made%20with%20very,undesirable%20color%20to%20the%20dish.

Sweet100s

Thank you John!   

danhoo

Sweet100s said:

What does a shallot provide for the overall result that a finely diced onion does not? 

In addition to what was listed on that web page, which are on point, I have found that shallots "melt away" into the sauce faster than onions leaving a smoother sauce with less bite and less crunch.