- 20 oz boneless pork loin
- 1 1/2 tbsp extra-virgin olive oil
- 1 1/2 tbsp butter
- Sea salt & pepper
- 1 cup sliced mushrooms brown or other
- 1/2 cup sliced or diced onions minced
- 2 tsp finely chopped fresh rosemary
- 1/2 cup white wine
- 1 tbsp white rice flour
- 1 cup organic chicken stock
- 2 cloves garlic minced
Heat a heavy sauté pan (not non-stick) to medium and add one tablespoon each of the oil and butter. Season the pork loin on both sides with a bit of sea salt and pepper. Brown the pork well on one side, then turn and brown the other. Just brown them but don’t fully cook them through or they will be dry and though. Set aside on a plate.
Reduce the heat to medium-low. Add the remaining half tablespoon of the oil and butter. Add the mushrooms and onions and sauté for five minutes, stirring occasionally.
Add in the garlic and rosemary and sauté for a minute to release the flavours. Add the white wine and deglaze* the pan of the nice brown bits in the bottom. Reduce the wine until it is thickened a bit then sprinkle the rice flour over it. Stir this in then add the chicken stock. Bring to a simmer to thicken then add the pork back in, covering with the sauce. Reduce heat to low, cover, and braise for 20 minutes.
Serve with rice, mashed potato, or another favorite side dish and vegetables.
*Deglaze means to use an acidic liquid (wine, vinegar or juice) to pull up the brown bits from searing meats.
Recipe Courtesy of Chef Kevin Wagner RNCP