I bought black truffle oil and black truffle sea salt this weekend from Evoolution (a specialty oil and vinegar shop) and knew I had to use it in a recipe right away! On the way home from work on Friday, I opened up both in the car and took a whiff … OH MY …. this stuff smells amazing! So earthy, and mushroomy (not a word, I know!) … and smells like autumn to me! Immediately I thought of pork loin…rubbed with the truffle salt… roasted with mushrooms and rosemary…. and then drizzled with a mushroom and truffle oil sauce… yum! Time to get to work!
I started by making a rub for the pork loin of 1 tsp truffle salt, 1 tsp rosemary powder, 1 tsp garlic powder, 1/2 tsp sea salt and 1/2 tsp crushed black pepper.
I like making my own rubs for cooking – it’s really simple and way more cost effective than buying a premixed rub.
I rubbed the loin with the mix, drizzled some olive oil over top, and then set aside and let it sit for just over an hour.
Once the rub has sat on the loin for a while, I put it in a casserole dish and added in chopped mushrooms and onions and a little more olive oil.
Into the 350 degree preheated oven it went and roasted for 60 minutes.
Meanwhile, I started on the mushroom sauce, starting with onions and garlic cooking in butter and olive oil until caramelized.
I removed the onions and garlic, set them aside and next added the sliced mushrooms and let that sauté until the mushrooms softened.
Once the mushrooms were nice and soft, I removed them and set aside with the onions and garlic. I added more olive oil and butter to the pan, mixed in the flour and made a roux. Once lightly browned, I added back the onion, garlic and mushrooms and then added in the chicken broth and champagne vinegar and brought it to a boil. Once at a boil, I let it reduce for 2-3 minutes. Then in went the milk and parsley. I gave it a good stir and removed from the heat and drizzled with the amazing earthy truffle oil.
By this time the pork loin is done roasting and ready to be sliced up into 1/2 inch slices.
Serve with a spoon full of the roasted mushrooms and onions from the casserole dish and drizzle the mushroom truffle sauce over top everything. A little extra sauce doesn’t hurt either. 😉
I served my roasted truffle pork loin with boiled purple potatoes and steamed green beans… and the mushroom truffle sauce just happened to get all over my plate and went well with everything!
Roasted Pork Loin with Truffle Salt and Mushroom Truffle Sauce
- 1 tsp black truffle sea salt
- 1 tsp ground rosemary
- 1 tsp garlic powder
- 1/2 tsp black pepper and sea salt
- 1-2 pound pork loin
- 2 tbsp olive oil
- 1/2 onion chopped
- 3-4 large mushrooms chopped
- 2 tbsp butter
- 2 tbsp olive oil
- 1/2 onion chopped
- 2-3 garlic cloves chopped
- 3-4 large mushrooms sliced
- 1 tbsp flour
- 1/2 cup chicken stock
- 2 tbsp champagne wine vinegar
- 1/4 cup milk
- 1/4 cup parsley chopped
- 2 tbsp black truffle oil
Mix together the truffle salt, rosemary powder, garlic powder, salt and pepper.
Rub the loin with 1 tbsp olive oil and the rub. Set aside for at least 1 hour, letting the loin marinate in the rub spices.
Preheat oven at 350 degrees
Place marinated loin in a casserole dish and drizzle with 1 tbsp olive oil.
Add chopped onion and mushrooms to loin.
Put in preheated oven for 60 minutes. While loin is roasting, start the sauce.
Heat 1 tbsp butter and 1 tbsp olive oil in a sauce pan. Add chopped onion and sauté on low until caramelized, continually stirring, for about 15-20 minutes. Remove onions from pan and set aside.
Add mushrooms to pan and sauté until soft, about 5 minutes. Remove mushrooms from pan and set aside.
Add 1 tbsp butter and olive oil to the pan and once melted, add 1 tbsp flour and mix well, making a roux.
Once light brown, add back the onions, garlic and mushrooms to the pan. Cook for 2-3 minutes, mixing well.
Add 1/2 cup chicken stock and 2 tbsp champagne wine vinegar and mix well. Bring to a boil and let reduce for 2-3 minutes.
Add 1/4 cup milk and remove from heat. Add parsley and truffle oil and stir well.
Once pork loin is done, remove from oven and slice. Serve with mushroom truffle sauce drizzled over top.
Do you have a specialty oil and vinegar shop where you live?