Pork loin with mushrooms

Name: Pork loin with mushrooms
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 kg Pork chop, in one piece, (bones cut several times by the butcher); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 TABLESPOONS Olive oil; 250 ml dry white wine; 300 g Mushrooms; 1 collar mixed herbs (e.g. rosemary, sage, thyme); 1 Garlic clove

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 kg Pork chop, in one piece, (bones cut several times by the butcher)
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 TABLESPOONS Olive oil
250 ml dry white wine
300 g Mushrooms
1 collar mixed herbs (e.g. rosemary, sage, thyme)
1 Garlic clove

Directions

1
Wash the meat, dab dry and season with salt and pepper. Heat 3 tablespoons of oil in a saucepan. Fry the meat for 4-5 minutes until golden brown. Deglaze with wine, bring to the boil, allow to evaporate, cover and stew over a low heat for about 1 1/2 hours, occasionally adding a little water.
2
Clean and sanitize the mushrooms, remove stalks if necessary. Cut the mushrooms into slices. Wash herbs, dab dry, pluck leaves or needles from the stems and chop finely. Peel garlic, crush and chop coarsely.
3
Heat 2 tablespoons of oil in a frying pan. Fry the mushrooms and garlic for 1-2 minutes while turning, season with salt and pepper, add the chopped herbs, except for a little bit for sprinkling, and continue to fry for 3-4 minutes.
4
Take out the meat, add the mushrooms to the roasting set of the meat, season with some salt and pepper. Cut the meat into slices, arrange on plates with mushrooms and sauce, add remaining