Oven-Roasted Pork Loin with Chanterelle-Mustard Sauce Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Oven-Roasted Pork Loin With Chanterelle-Mustard Sauce

Read Directions
Add to Meal Planner
Oven-Roasted Pork Loin With Chanterelle-Mustard Sauce

Add to Meal Planner


  • 1 fresh thyme (tablespon, minced)
  • 1 Tbsp. fresh rosemary (minced)
  • 2 cloves garlic (minced)
  • 2 Tbsp. grain mustard (whole-)
  • 2 Tbsp. vegetable oil
  • kosher salt
  • black pepper
  • 3 lb. boneless pork loin (breast)
  • 6 oz. chanterelle mushrooms (stems trimmed)
  • 2 Tbsp. shallots (minced)
  • 1/4 cup cognac
  • 1 1/2 cups chicken stock
  • 1 Tbsp. dijon (style mustard)
  • 1 tsp. fresh thyme
  • 2 Tbsp. heavy cream
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner


    1. Preheat the oven to 425 degrees F. Prepare the pork: Whisk the thyme, rosemary, garlic, mustard and vegetable oil until emulsified. Season with salt and pepper.
    2. Rub the pork liberally with the herb-mustard mixture, then place fat-side up on a rack set inside a heavy-bottomed roasting pan. Roast until the pork is caramelized and a thermometer inserted into the center registers 145 degrees F, 55 to 60 minutes. Transfer to a cutting board and let rest 10 minutes.
    3. Meanwhile, make the sauce: Pour off all but 2 tablespoons drippings from the roasting pan, then heat on the stove over medium heat. Add the mushrooms and cook until caramelized, 6 to 8 minutes. Add the shallots and cook until translucent, about 2 more minutes. Remove the pan from the heat and add the cognac, then return to the heat and scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer until almost all of the liquid has evaporated. Whisk in the stock, mustard and thyme. Bring to a boil and cook until reduced by half, 8 to 10 minutes. Add the cream and butter and gently boil until thickened. Add the parsley and salt and pepper to taste.
    Discover more recipes from Pork Foodservice