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Pork Loin with Wild-Mushroom
Sage Stuffing



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Forest Mushrooms Sprout up on the Grassy Forest Floor
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Pork Loin with Wild-Mushroom
Sage Stuffing

Food and Wine Holiday Cookbook

Food & Wine Books, Editorial Director: Judith Hill,
1996, American Express Publishing Corporation


“Since pork is much leaner these days, it should be cooked for a
shorter time than old-fashioned pork, or it will be dry.*  Remember,
too, that the internal temperature will rise five to ten degrees as the
meat sits after it’s removed from the oven.”

* According to the Center for Disease Control and Prevention, Division of
Parasitic Diseases
, eat such as pork and certain wild game should be cooked
until the juices run clear or to an internal temperature of 170 degrees F.

Wine Recommendation: A rustic Italian red wine will work well
with the sage and mushrooms here. Try a Chianti Classico or
splurge in a Barbaresco.


4 tablespoons olive oil
4 large shallots, chopped
9 large cloves garlic, eight chopped
and one cut in half
2 teaspoons dried thyme
2 pound wild mushrooms, such as shiitakes
and chanterelles, stems removed,
caps cut into 1/2-inch pieces
1/2 cup coarse-chopped fresh sage
plus 2 tablespoons fine-chopped sage
3 tablespoons butter
Salt and fresh-ground black pepper
1 to 1 1/2 tablespoons grated lemon zest
Two 2 1/2-pound boneless center-cut pork loins,
with a pocket for stuffing cut in one end and
going almost to the other end of each loin
1/2 cup Calvados, applejack or
other apple brandy
1 1/2 cups chicken stock or canned
low-sodium chicken broth
1 teaspoon red-currant jelly

1. In a large nonstick frying pan, heat 2 tablespoons of the oil over
moderately low heat. Add the shallots, the chopped garlic, and 1 1/4
teaspoons of the thyme. Cook, stirring, until the shallots are slightly
softened, about 3 minutes. Increase the heat to moderately high and
stir in the mushrooms. Cover and cook until the mushrooms soften,
about 5 minutes longer.
2. Add the 1/2 cup coarse-chopped sage, 2 tablespoons of the butter,
1 1/2 teaspoons pepper, and the lemon zest. Cook, stirring, until the
mushrooms give off some of their liquid, about 5 minutes. Season
with salt and additional pepper to taste. Transfer the stuffing to a
large bowl and let cool to room temperature.

3. Heat the oven to 350 degrees F. Rub the surface of the pork loins
with the cut garlic clove. Reserve the garlic clove. Fill the pocket in
each pork loin with half of the stuffing, pushing the stuffing through
with the handle of a wooden spoon if necessary. Tie each loin in
four places.
4. In a large, heavy frying pan, melt the remaining 1 tablespoon butter
with the remaining 2 tablespoons oil over moderately high heat. Add
the reserved garlic clove halves and cook for 1 minute. Discard the
garlic. Add one of the stuffed loins to the pan and cook, turning, until
well browned all over, about 8 minutes. Transfer the loin to a large
roasting pan. Repeat with the second loin.
5. Increase the heat to high. Add the Calvados to the frying pan and
boil until slightly thickened, about 3 minutes. Stir in the stock, jelly,
the fine-chopped sage, the remaining 3/4 teaspoon thyme, and 1/2
teaspoon pepper. Pour this liquid over the meat.
6. Roast the loins until an instant-read thermometer stuck into one
of the loins registers 150 degrees, about 50 minutes. Transfer the
loins to a carving board and leave to rest in a warm spot for aboutt
15 minutes.
7. Pour the pan juices into a bowl and skim off the fat. Carve the
loins into 1/2-inch slices and pass the sauce separately.

- Sheila Lukins

Make it ahead: You can make the stuffing a couple of
days ahead, and prepare the pork loins through Step 3
several hours before roasting.

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