Gurgut Roast with Lowlander Spices and Mushroom Sauce
Ingredients
1 teaspoon salt
Pinch of pepper
2 small pork tenderloins (about 1 pound each)
1 teaspoon paprika
2 tablespoons mustard
1 tablespoon olive oil
3.5 ounces pancetta
2 onions, diced
2 garlic cloves, minced
1 ounce dried cranberries
18 ounces mixed mushrooms (such as crimini or porcini), thinly sliced or cut into bite-size pieces
1/3 cup of white wine
2 teaspoons dried thyme
1 teaspoon cumin
1/2 bunch of fresh chives, chopped
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Rub the tenderloins with salt, pepper and paprika.
- Heath the olive oil in a large frying pan over medium heat. Brown the pork on all sides, about 3 to 4 minutes. Brush with mustard and cook for an additional 2 minutes. Put the pan in the oven and roast for 25 minutes.
- While the roast is in the oven, heat another large frying pan over medium heat and add the pancetta. Cook for about 5 minutes until the fat starts to render. Add the onion and garlic and cook for an additional five minutes until the onion is translucent. Add the cranberries and mushrooms and combine thoroughly. Cover the pan and cook for about 15 minutes until the mushrooms have shrunk and released their liquid. Then remove the lid, add the white wine and thyme, scraping up any brown bits on the bottom of the pan. Simmer for five minutes until the liquid is reduced.
- When the pork registers 165 degrees Fahrenheit on a thermometer, transfer it to a cutting board and allow it to rest for five minutes.
- Transfer the pan drippings to the mushroom sauce and stir.
- Slice the pork and serve topped with mushroom sauce.
Notes
- Adapted from Dragon Age The Official Cookbook (affiliate ink)