Roasted Pork Loin with a Dijon and Parsley Crust Accompanied by a Fricassee of Chanterelles, Shallot and Garlic

posted: 06/30/10
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Roasted Pork Loin with a Dijon and Parsley Crust Accompanied by a Fricassee of Chanterelles, Shallot and Garlic

Take Home Chef, Episode 108: Maria's Menu


  • One 2 1/2 - to 3-pound/1- to 1.4-kg boneless pork loin roast, silver skin removed
  • Salt and freshly ground black pepper
  • 3 tablespoons/45 ml olive oil
  • 2 tablespoons/30 g Dijon mustard
  • 3/4 cup/30 g thinly sliced fresh flat leaf parsley
  • 1/4 cup/60 ml chicken broth
  • 2 shallots, finely diced
  • 2 garlic cloves, minced
  • 1 pound/450 g fresh chanterelle mushrooms, stem ends trimmed, halved if large
  • One 1/2-ounce/15-g fresh black truffle



  1. Preheat the oven to 350?F/180?C. Place a large saut? pan over high heat. Season the pork loin with salt and pepper. Drizzle 1 tablespoon/15 ml of oil over the pork and rub to coat the pork all over with the oil.
  2. Cook the pork in the hot pan until golden brown on all sides, about 8 minutes total. The pork will still be raw. Place the saut? pan in the oven and roast the pork for approximately 1 hour and 10 minutes or until an instant-read meat thermometer registers 140?F/60?C when inserted into the center of the pork roast. As the pork roasts in the oven, turn it occasionally to ensure it browns evenly.
  3. Remove the pork from the oven and brush the Dijon mustard over the top and sides of the pork. Sprinkle 2/3 cup/25 g of the parsley over a work surface. Roll the mustard-coated sides of the pork in the parsley to coat, patting the parsley so that it adheres to the pork.
  4. Allow the pork to rest for 10 minutes. Add the chicken broth to the pan drippings in the saut? pan. Stir over medium heat to loosen the pan drippings and bring the pan juices to a simmer.


  1. Place another large saut? pan over moderate heat. Drizzle the remaining 2 tablespoons/30 ml of olive oil over the hot pan. Add the shallots and saut? for 1 minute or until soft.
  2. Add the garlic and continue to saut? for a further 1 minute. Add the chanterelles and saut? for about 8 minutes or until the chanterelles are tender and juices form. Stir in the remaining parsley and season with salt and pepper.


  1. Divide the mushrooms among 4 serving plates. Cut the pork roast into thin slices and transfer the pork slices to the plates. Drizzle the pan juices over the pork. Shave the truffle into thin slices over the pork and serve.
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