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New Favorite P. Loin Recipe

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,
Chris
St. Louis, MO
Unit 1: LBGE, cedar table Unit 2:Akorn

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