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  • Writer's pictureChef Eric

Oven-Roasted Pork Loin, Mushroom Ragout and Tomato-Steamed Clams

Everybody loves these flavors—tomatoes and clams steamed with oregano and thyme, roast pork accented with garlic and rosemary, and wild mushrooms in a rich creamy demi-glace. YIELD: 4–6 SERVINGS

OVEN-ROASTED PORK LOIN 4 large garlic cloves, pressed 4 teaspoons chopped fresh rosemary (or 2 teaspoons dried) 1 1⁄2 teaspoons coarse salt 1⁄2 teaspoon freshly ground black pepper 21⁄2 pounds boneless pork loin roast, well trimmed Preheat the oven to 400°F.

Line a 13 x 9 x 2-inch roasting pan with foil. Mix first four ingredients in bowl; rub mixture all over the pork. Place pork, fat side down, in prepared roasting pan. Roast 30 minutes, then turn the pork fat side up. Roast until thermometer inserted into center registers 155°F, about 25 minutes longer. Remove from oven; let stand 10 minutes. WILD MUSHROOM RAGOUT 1 pound mixed fresh wild mushrooms, such as black trumpets, fairy rings, and cèpes 1 tablespoon unsalted butter or olive oil 2 shallots, peeled and finely chopped 1 clove garlic, peeled and minced 3⁄4 cup chicken stock 3 tablespoons demi-glace or reduced veal stock, optional 1⁄4 cup heavy cream 2 sprigs fresh thyme 1 tablespoon chopped fresh chives

Salt and freshly ground black pepper to taste Trim the mushrooms, reserving stems for another use. Slice large caps into fairly even pieces; leave smaller caps intact. Melt butter (or heat oil) in a large skillet over medium heat. Add shallots and garlic, and cook until tender, stirring occasionally, about 15 minutes. Add mushroom caps and cook until they release their liquid. Add chicken stock and cook for about 5 more minutes. Stir in demi- glace, if using, and cream, and cook for another 5 minutes. Add thyme and chives, then season to taste with salt and pepper.

TOMATO-STEAMED CLAMS 1 teaspoon olive oil 1⁄2 cup chopped onion 1 teaspoon chopped fresh oregano 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh thyme 1 1⁄2 cups dry white wine 1⁄2 cup fat-free, low-sodium chicken broth 1⁄4 teaspoon freshly ground black pepper 1 (14.5-ounce) can diced tomatoes, undrained

48 manila clams in shells, scrubbed (about 3 pounds) 1 tablespoon chopped fresh parsley Heat a dutch oven over medium-high heat, add oil, and swirl to coat. Add onion, oregano, rosemary, and thyme; sauté 2 minutes. Add white wine, broth, pepper, and tomatoes and bring to a boil. Stir in clams; cover and cook 5 minutes or until clams open. Discard any unopened shells. Keep warm.

ASSEMBLY: Slice pork loin into 1⁄4-inch pieces and divide it among the plates. Spoon all of wild mushroom ragout onto

CHEF’S NOTES: The components can be served together or as separate dishes. I suggest College Inn Bold you need to use canned chicken broth. or alongside the pork, dividing evenly. Distribute steamed clams on the plates next to the pork.

BEST SEASON: This is a great fall dish. 

VARIATIONS: Use veal, lamb, or even chicken for this dish.

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