Roast Pork Loin with Plums and Mushroom Sauce

Preparation info

  • Difficulty

    Medium

  • Makes

    8

    servings

Appears in

The Glory of Southern Cooking

The Glory of Southern Cooking

By James Villas

Published 2007

  • About

Like nobody else, SoutherNers still champion the noble pig that has sustained us through four centuries of glory and misfortune. While our unique styles of bacon, sausage, salt pork, country hams, and pork barbecue remain the envy of much of the world, on a day-to-day basis we love nothing more than a beautiful pork roast. We stuff loins and shoulders with everything from apples to greens to dried apricots; we devise gravies, sauces, and glazes enhanced by oranges, raisins, mushrooms, and cranberries; and we baste our roasts with bourbon, sweet wines, cider, and even sorghum and molasses. I don’t suppose anybody is as expert at dealing with pork roast as Emeril Lagasse in New Orleans, and it is he who gave me the simple idea of doing a cider and pork wine sauce and serving the meat with slightly glazed purple plums.

Ingredients

  • One 3-pound boneless pork loin
  • 2 teaspoons dried sage, crumbled
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • cups apple cider
  • 1 cup chicken broth
  • ¼ cup port wine
  • 1 cup heavy cream
  • 4 tablespoons (½ stick) butter
  • 6 to 8 purple plums, seeded and cut into wedges
  • 1 pound fresh mushrooms, sliced

Method

Preheat the oven to 450°F.

Rub the pork loin all over with the sage, salt, and pepper and position, fat side up, on a rack in a large roasting pan. Pour 1 cup of the cider into the pan, cover, and bake 15 minutes. Reduce the heat to 325°F, bake the loin 1½ hours longer, transfer to a platter, and let stand.

Place the roasting pan over moderate heat, add the remaining ½ cup cider, and stir to scrape up any browned bits. Add the broth, port, and cream and cook, stirring often, till the sauce is thickened, about 20 minutes. Turn off the heat, cover, and keep warm.

In a large skillet, melt 2 tablespoons of the butter over moderate heat, add the plums, and cook, stirring and turning, till softened and slightly golden, about 5 minutes. Transfer to a plate, and keep warm. Melt the remaining 2 tablespoons butter in the skillet, add the mushrooms, and cook, stirring occasionally, till they release most of their liquid and are tender, about 10 minutes. Add the cream mixture, reduce the heat, and cook till thoroughly heated.

To serve, place two or three slices of pork on individual plates, spoon mushroom sauce over each portion, and garnish each with a few plums.