“Wine is the most healthful and most hygienic of all beverages.”
Step up your Pork Game with Gorgeous Mushroom Wine Sauce
I’m not entirely certain that wine is actually the healthiest nor most hygienic choice of beverage but I gotta say that I’m totally willing to stand behind the sentiment regardless. Facts/Schmacts.
I think it’s got more to do with how it makes you feel. For our peace of mind, how can we possibly say that it isn’t the healthiest, and honestly isn’t a part of the pleasure of a glorious glass of wine the shimmering crystal (or at least crystal adjacent) vessel in which you are served your fave varietal? After all, if it’s shimmering we can assume that it is also hygienic.
Wine adds a lot, beyond even just the flavour and aroma, it adds elegance. It tells your guests that you are owning the whole kitchen thing, that you can casually splash into the cast iron out of the bottle that you’ve just served them from, that you are in touch with what flavours are required and that you know exactly how to attain the desired outcome. Glance at the label appreciatively and nod knowingly to enhance the illusion.
Mushrooms, garlic and rosemary don’t hurt either. Each flavour has strength on its own, but when combined they work subtly together for a nuanced finish
A big part of the overall deliciousness of this dish is the layering of flavours. Very little added fat is required, just enough to keep stuff from sticking.
Menu Suggestion: I truly love this dish for its stealthy way of appearing decadent and all special occasion-y while secretly being rather easy and healthy. As such I’m inclined to serve it with some gorgeous oven roasted broccoli and call it a day. If however, you’re looking for something a bit heartier to serve it with then I would also provide a side of Irish inspired Creamy Mashed Potatoes with Cabbage & Leeks known as Colcannon.
Wine Pairing: I leave you now with Greg’s wine pairing for this week, which I gotta say I am most looking forward to trying! “Most of what I recall from things like Malvasia, Torrontes, Albarino, etc., all are light, floral, acidic, which would probably be ok, but isn’t really speaking to me. Something about your dish just screams Burgundy at me, so I am saying a Burgundian Chardonnay.”
Enjoy & Namaste!
- Olive oil for pan
- 2 Pork tenderloin OR 1 larger
centrecut roast (although I have used a pork tenderloin for this I prefer a slightly fattier cut like a centre cut which typically has a thicker fat cap on it. Fat=flavour!)
- S&P for roast
- 30-40 button mushrooms (any mushroom will work, but I like the presentation of a button mushroom in this dish)
- 3 large cloves garlic, smashed
- 2-3 sprigs fresh rosemary
- 3 cups white wine (a general rule of thumb is that you will want to coordinate the wine you cook with to the one you serve)
- 1 cup chicken broth (more or less as needed to keep liquid in the pan
- ¼-1/3 cup cream OPTIONAL (although it has been pointed out to me that if cream is added to the sauce then your wine pairing may also change)
- Heat oil in a large heavy bottomed pan (as you all know by now I ADORE my cast iron, but a dutch oven works well here too)
- Salt & Pepper all sides of your pork and brown on all sides (3-4 mins per side on medium high heat)
- Set pork aside and add mushrooms to pan, salting lightly to help them release their liquid.
- Once mushrooms begin to brown, add garlic and rosemary, tossing to coat.
- Add wine (just a little at first to de-glaze the pan) and chicken broth
- Add back pork and cover tightly, cooking at a simmer for about 30 minutes (time will depend ENTIRELY on the size of your cut) to an internal temp of 145°
- Remove pork and slice
- Raise heat under sauce and cook until slightly thickened. If adding cream do so now.