Roast loin of pork with Dijon and wild mushrooms

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

Ingredients

1 (4-pound) pork roast

2 tablespoons Dijon mustard

1 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

1/8 teaspoon ground marjoram

1/8 teaspoon ground coriander

1/2 cup shiitake mushrooms, chopped

1/2 cup portobello mushrooms, chopped

1/4 large yellow onion, quartered

Coarse salt and freshly ground pepper

1/4 cup white wine

Preparation

Preheat oven to 450°F. Rub pork with mustard, season with salt, pepper, marjoram, coriander, and place in large roasting dish. Place in oven and immediately reduce temperature to 250°F and cook for 1 hour or until meat thermometer reads 160°F.

Meanwhile, in bowl, combine mushrooms and onion. When pork is cooked, remove from oven and let rest for 10 minutes, then remove pork from roasting pan, set aside.

Place roasting pan on the stove top over medium heat and cook onions until tender, add mushrooms and cook for another 2 minutes. Deglaze the pan with wine, season with salt and pepper. Remove from heat and stir in butter. Serve pork with mushroom sauce. Serves 8.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

Previous

Chocolate pâté
Next

Shrimp cocktail with court bouillon