Roast pork loin with herb crust and chanterelles

Ingredients for 4 servings:

• 1 kg roast pork (loin)
• salt and pepper
• 2 tbsp oil
• 1 onion(s)
• 3 slices of white bread
• 70 g herbs, mixed, chopped
• 1 bunch parsley, flat
• 2 tbsp mustard, medium hot
• 2 tbsp butter, soft
• 200 ml meat broth
• 2 tbsp crème fraîche
• 500 g chanterelles
• 3 tbsp butter
• 2 shallots
• 2 tbsp parsley, flat
• salt and pepper

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Preheat the oven to 200°C (top/bottom heat). Season the meat with salt and pepper. Heat the oil in a roasting pan and sear the meat on all sides. In the meantime, finely chop the onion. Crumble the white bread in a food processor. Mix the bread and onions with the herbs, mustard, and softened butter, and season the mixture with salt and pepper. Cover the top of the seared meat with the mixture. I shape it into a large enough plate with my hands and press it onto the roast. Place the pork loin in the roasting pan, uncovered, in the oven for 45 minutes. Then reduce the heat to 150°C and cook for another 40 minutes. Clean the mushrooms. I use a brush for this (although it’s a chore, it’s worth it). Melt 2 tablespoons of butter in a pan and sear the chanterelles in it. Add the finely chopped shallot and parsley and season with salt and pepper. Toss for about 3 minutes. Just before serving, add another tablespoon of butter to the mushrooms and let it melt. At the end of the cooking time, remove the roast from the roasting pan and keep warm. Deglaze the pan with the stock and top up, thicken with crème fraîche, and season to taste. Slice the pork loin and serve with the sauce and mushrooms. Serve with boiled potatoes.