Roasted Pork Loin with Bourbon Mushroom Sauce
- 5 lbs. Pork Loin
- 1 T Kosher Salt
- 2 tsp Black Pepper
- 2 ea. Shallots, sliced
- 1 T Rosemary, chopped
- 1 T Sage, chopped
- ½ lb. Mushrooms
- 3 T Butter
- 1 T Oil
- ¼ cup Leeks, white only sliced
- 2 ea. Garlic, sliced
- 1 cup Bourbon
- 4 cups Beef Stock
Method of Preparation:
- Make marinade for the pork loin by combining garlic, shallots, rosemary, and sage in a bowl. Whisk together until well combined. Place the pork loin in a baking dish and cover with the marinade. Marinate the pork for at least 4 hours or overnight. Turn the pork loin once during the marinating process.
- After the pork loin has marinated remove from marinade and discard the liquid. Use a paper towel to remove excess moisture from the pork loin. Season with salt and pepper. In a large saute pan or a roasting pan over two burners on the stove heat over high heat. Once the cooking vessel is hot carefully add the pork loin and allow to brown on all sides. At least 2 minutes per turn.
- When the pork loin is browned on all sides remove from pan place in a roasting pan. Place in a preheated 350 degree oven and cook until the internal temperature is 150 degrees.
- To make the sauce use the same pan that was used to brown the pork and discard access oil. Return to the stove and place on medium high heat. Add butter and mushrooms and cook until the mushrooms begin to brown. Then add the leeks and cook for another two minutes,
- Carefully add the bourbon and using a wooded spoon scrap the bottom of the pan. Allow to simmer for two minutes them add the beef stock and reduce to simmer for 10-15 minutes. Add more butter at the end to finish the sauce.
- When the pork is removed from the oven allow it to rest for 10 minutes to allow the juices stay in the meat. Slice the meat in ¼ inch thick pieces and spoon on the sauce. Serve immediately.