Meats - Oven-Roasted Pork Loin with Chanterelle Mustard Sauce

Serves 6 or more

1 T minced fresh thyme
1 T minced fresh rosemary
1-2 cloves garlic, minced
2 T whole grain mustard
2 T veg oil
Kosher salt, freshly ground pepper
1 3 pound boneless pork loin roast

Preheat oven to 425 F. Whisk thyme through oil until emulsified. Season w s & p. Rub pork liberally with mixture, place fat-side up on a rack set inside a heavy-bottomed roasting pan. Roast until pork is caramelized and a themometer registers 145 F, 55-60 mins. Transfer to cutting board and let rest 10 mins.

Sauce
6 oz (abt. 3 cups) chanterelle mushrooms, stems trimmed, halved if large
2 T minced shallots
1/4 cup cognac
1 1/2 cups chicken stock
1 T dijon mustard
1 T fresh thyme
2 T heavy cream
1 T unsalted butter
1 T minced fresh parsley
Kosher salt, freshly ground pepper

Pour off all but 2 T drippings from roasting pan, heat on stove over med heat. Add mushrooms and cook until caramelized, 6-8 mins. Add shallots and cook until translucent, about 2 mins. Remove pan from heat and add cognac, return to heat and scrape up any browned bits from bottom of the pan with wooden spoon. Simmer until almost all of liquid has evaporated. Whisk in stock, mustard, thyme. Bring to boil and cook until reduced by half, 8-10 mins. Add cream and butter and gently boil until thickened. Add parsley and s & p to taste. Slice into 12 pieces, drizzle with sauce.

Serve with German POtato Salad and Braised Red Cabbage.