Fresh Pork Loin with Porcini Mushroom Sauce

Ingredients

• 1.2 kg boneless fresh pork loin (trimmed)
• Salt
• pepper (ground)
• Sweet Paprika Powder
• 200 g onions
• 80 g carrots
• 50 g leeks
• 30 g parsley root
• 4 tbsp rapeseed oil
• 2 thyme sprigs
• 1 bay leaf
• 300 ml game stock
• 250 g porcini mushrooms
• 60 g Butter
• 120 ml heavy cream
• 200 g Brussels sprouts
• 40 g diced bacon
• 500 g starchy potatoes for boiling
• 2 egg yolks
• 2 tbsp Sour cream
• nutmeg
• 0.25 tsp starch

Instructions

1. 1.

   Tie the loin with kitchen twine like a roulade. Season with salt, pepper and paprika. Peel or clean 120 g onions, carrots, leeks and parsley root, cutting them into 1.5 cm pieces. Heat 2 tbsp oil in a roasting pan and brown the meat all over. Add the vegetables briefly and sauté. Add thyme and bay leaf, then roast at 190 °C (170 °C fan‑forced; gas: level 3) for about 60 minutes. Baste with heated game stock during roasting.

2. 2.

   For the sauce peel and finely chop the remaining onions. Clean the porcini mushrooms with kitchen paper, wipe them dry and halve larger ones. Sauté 50 g onion cubes in 10 g butter for 2–3 minutes until translucent. Pour in cream and reduce slightly. Remove the roast from the oven, untie the twine, wrap the meat in foil and let it rest while staying warm. Strain the roasting liquid through a fine sieve and reduce to about 150 ml. Stir into the cream and simmer the sauce for 5 minutes, strain again, then add the mushrooms and cook for another 3–4 minutes. Set aside and keep warm.

3. 3.

   Clean the Brussels sprouts, cross‑cut the stems, blanch in salted water for 12–15 minutes, shock in cold water and separate into leaves. Melt 30 g butter and fry the bacon until crisp. Sauté the remaining onion cubes until translucent. Add the Brussels sprout leaves and cook together for 3 minutes.

4. 4.

   Meanwhile wash potatoes for the cakes, cover with water and boil for about 20 minutes until tender. Drain, peel and press warm through a potato ricer into circles on a work surface. Mix in egg yolks, remaining butter, sour cream, salt and nutmeg to form a smooth dough.

5. 5.

   Shape the potato dough into 20 g balls and flatten them into cakes. Heat the remaining oil in a pan and fry the potato cakes until golden brown on both sides. Remove, drain on kitchen paper and keep warm.

6. 6.

   Season the sauce with salt, pepper and nutmeg; if needed, thicken with starch mixed with a little cold water. Slice the roast, arrange on plates with potato cakes, Brussels sprout leaves and mushroom sauce.