Enjoy this succulent Canadian pork loin, roasted to perfection and coated with a delicious mushroom, garlic and tarragon sauce. Courtesy of Ontario Pork.
Pre-heat oven to 325°F (160°C). Using a small, sharp knife, make deep slits all over fat surface of roast and insert garlic slivers. Season with salt and pepper. Heat oil in a large, oven-proof skillet over medium-high heat and brown pork on fat-covered side. Turn roast over and place in oven.
Roast pork until the internal temperature reaches 155°F (68°C), about 1 hour. Set roast aside and tent with foil; allow to rest for 15 minutes. Pour off fat from skillet.
To make the sauce: Place skillet over medium-high heat and add butter. When butter starts to foam, add shallots and minced garlic; sauté for about 1 minute. Add mushrooms and sauté 2 minutes. Add wine and bring to a rolling boil. Add cream, reduce heat and simmer for 1 to 2 minutes. Add tarragon and any juices that have collected around the resting roast. Continue to simmer until sauce begins to thicken. Check seasoning and add salt and pepper if necessary. Slice roast thinly and serve with sauce.
Tip: This recipe can applied to any pork roast, bone-in or boneless.
Tip: Shallots add a milder, sweeter note to dishes than regular onions, but if you don’t have any shallots onions will do.
Tip: Searing a roast as described here is one extra step, but it adds flavour and improves colour.