Wednesday, January 26, 2011

Pork Loin Piquant with Herbed Mushrooms and Garlic Bread

This meal of pork loin piquant, herbed mushrooms, herbed garlic bread and sauteed carrots came out fantastic.

Everything was absolutely great! The pork recipe came from Saveur. The mushroom recipe came from Purple Foodie.

Pork Loin Piquant

Makes: 4 servings
Prep time: 5 minutes
Cook time: 20 minutes
Printable Recipe


  • 5 T olive oil
  • 1 1/2 lb pork loin, cut into 1" thick slices
  • 1 medium yellow onion, diced
  • 6 T red wine vinegar
  • 1 cup white wine
  • 8 cornichons, sliced
  • 2 T Dijon mustard

1. Season pork loin with salt and pepper. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Cook loin slices until lightly browned on both sides. Remove to a plate and keep warm.

2. Add remaining oil to the skillet and add the onions. Saute until lightly browned.

3. Add the vinegar and cook until reduced, about 2 minutes.

4. Add wine and cook until reduced by half, about 7 minutes.

5. Add in the cornichons and mustard. Stir. Reduce heat and let thicken. Season with salt and pepper. Add the pork to the skillet and heat. Serve.

Herbed Garlic Bread

Makes: 4 servings
Prep time: 5 minutes
Cook time: 15 minutes


  • 1/2 cup butter, softened
  • 2 garlic cloves, minced
  • 2 T fresh chopped parsley
  • 2 T fresh chopped basil
  • Extra virgin olive oil
  • 1 loaf French baguette bread

1. Preheat oven to 350 F.

2. Combine the butter, garlic, parsley and basil in a small bowl. Season with salt and pepper.

3. Split bread in half and spread butter mixture over each half.

4. Sprinkle baking dish with olive oil. Add bread and bake for 15 minutes or until golden brown.

Herbed Mushrooms

Makes: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes


  • 16 oz cremini mushrooms
  • 8 cloves garlic, minced
  • 2 t dried thyme
  • 2 T butter, cut into small cubes
  • Olive oil
  • Mozzarella cheese, cut into small slices
  • 1 T fresh parsley, chopped

1. Remove stems from mushrooms and chop. Place stems into a small bowl. Place mushrooms, gill-side up, in a baking dish.

2. Add garlic and thyme to chopped stems and mix. Stuff into mushroom caps.

3. Place one small cube of butter on top of each mushroom.

4. Add a small slice of cheese, season with salt and pepper, and drizzle with oil.

5. Bake under broiler for 6-7 minutes until hot and bubbly. Remove from oven and garnish with parsley.

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