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Roast Pork Loin with Mushroom Sauce




Source of Recipe


1401 West Restaurant


Recipe Introduction


w/ Spatzle and Asparagus

MAKES 2


List of Ingredients




# 1lb Pork Loin
# 1 tsp Dijon mustard
# ½ tsp chopped fresh rosemary
# ½ tsp fresh thyme
# 2 Tbl Olive oil
# Salt and Pepper
# 4 oz sliced mushrooms
# 1 small clove garlic chopped
# 1 small shallot chopped
# ½ cup white wine
# ½ cup chicken broth (For heavier sauce use heavy cream instead of the chicken stock)
# 1 tsp chopped parsley

Recipe



#

Rub pork with Dijon mustard and herb salt mixture. Heat skillet, add roast and brown on both on sides. Place in a preheated 375 degrees oven for approximately 20 minutes (145 degrees) do Not Overcook. Remove pork from skillet, add mushrooms, garlic and shallots, sauté until brown, add wine stock and reduce. Add parsley last, season with salt and pepper.

Spatzle
# 2 cups all purpose flour
# 1 tsp salt
# 2 eggs
# ¾ cup milk

Stir together the flour and salt. Combine eggs and milk. Stir into the flour mixture. Pour batter into the spatzle maker and place it on the lip of a large sauce pan or pot of boiling salt water. Let the pieces of dough fall on the slightly bubbling water surface and let them cook for approximately 10 to 20 seconds. Spatzle swimming on the surface are sufficiently cooked and should be gathered with a large slotted spoon, drained and placed in the serving dish. Stir in some melted butter or margarine to keep the Spatzle from sticking together. Makes about 4 cups

Asparagus
# 1 bunch of large asparagus

Trim the ends and peel from the center to the bottom. Cook in salt water until tender, remove add a butter and serve.