Loin of Pork with Mushroom Sauce

Adapted by StarChefs.com
March 2012
Yield: 35 servings


Pork Brine
200 grams golden syrup
10 bay leaves
6 rosemary springs
1 bunch flat leaf parsley
5 garlic cloves
40 grams black peppercorns
500 grams coarse salt
4 kilograms cold water
Roast Pork Loin
7 kilograms pork loin
Mushroom Sauce
500 grams enoki mushrooms
500 grams shiitake mushrooms
500 grams shimeji mushrooms
500 grams maitake mushrooms
300 mililiters Noilly Prat Sweet Vermouth
5 liters pork broth
200 grams kuzu starch
10 grams sesame oil
To Assemble and Serve
coarse salt
sansho pepper
sunflower oil
Sliced garlic



For the Pork Brine:
Combine the golden syrup, bay leaves, rosemary, parsley, garlic cloves, black pepper, salt, and water to create the brine.

For the Roast Pork Brine:
Cover the pork loin with the brine and rest, chilled, for 10 hours. Remove, and place pork in clean, cold water for two hours, changing the water every 20 minutes to remove excess salt. After 2 hours, remove from the water, pat dry, and rest for 30 minutes.

For the Mushroom Sauce:
Clean and trim the enoki, shiitake, shimeji, and maitake mushrooms. Heat a saucepot and add the Noilly Pratt, cooking out the alcohol. Add the pork broth and bring to a boil. When boiling, add the mushrooms and cook over medium heat. Whisk in the kuzu starch slowly, until the mixture has a nice consistency and glossiness. Add sesame oil and reserve.

To Assemble and Serve:
Set the oven to 175°C. Season the tenderloin with salt and sansho pepper. Heat a sauté pan with sunflower oil and sear the pork on both sides. Add the butter, garlic, and sliced ginger, and baste the tenderloin. Transfer the pork onto a roasting pan and roast until the internal temperature is 67°C, about 30 minutes. Remove from the oven and rest for 15 minutes. Cut the Roast Pork Loin thinly on a diagonal and pour the Mushroom Sauce on top. Serve with baguette.