Go Back
Print

Roasted Pork Loin with Truffle Salt and Mushroom Truffle Sauce

Earthy tasting truffle salt for the pork loin rub, and earthy truffle oil to finish the mushroom sauce - amazing autumn dish!

Ingredients

Rub

  • 1 tsp black truffle sea salt
  • 1 tsp ground rosemary
  • 1 tsp garlic powder
  • 1/2 tsp black pepper and sea salt

Pork Tenderloin

  • 1-2 pound pork loin
  • 2 tbsp olive oil
  • 1/2 onion chopped
  • 3-4 large mushrooms chopped

Sauce

  • 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

Instructions

Rub

  1. Mix together the truffle salt, rosemary powder, garlic powder, salt and pepper.
  2. 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.

Loin

  1. Preheat oven at 350 degrees
  2. Place marinated loin in a casserole dish and drizzle with 1 tbsp olive oil.
  3. Add chopped onion and mushrooms to loin.
  4. Put in preheated oven for 60 minutes. While loin is roasting, start the sauce.

Sauce

  1. 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.
  2. Add mushrooms to pan and sauté until soft, about 5 minutes. Remove mushrooms from pan and set aside.
  3. Add 1 tbsp butter and olive oil to the pan and once melted, add 1 tbsp flour and mix well, making a roux.
  4. Once light brown, add back the onions, garlic and mushrooms to the pan. Cook for 2-3 minutes, mixing well.
  5. 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.
  6. Add 1/4 cup milk and remove from heat. Add parsley and truffle oil and stir well.
  7. Once pork loin is done, remove from oven and slice. Serve with mushroom truffle sauce drizzled over top.