Pork Loins with Chanterelle Cream Sauce

Servings: 4-6 | Prep Time: 15 minutes (plus 2 hours marinating) | Cook Time: 40 minutes | Total Time: 55 minutes

These succulent pork loin steaks are marinated in tropical fruit juice with citrus lavender rub, then pan-seared and topped with a luxurious chanterelle mushroom cream sauce. The fruit juice marinade tenderizes the meat while enhancing the flavors of the rub, creating an elegant dish perfect for special occasions.

The key to perfect pork is not to overcook it - remove the loins slightly underdone and let them rest under foil to finish cooking. This keeps the juices inside for great moisture and better flavor. While chanterelles are ideal, you can substitute most mushrooms except shiitake, which has a distinct flavor that may not blend well with the fruit marinade.

Ingredients

  • 2 large pork loins (1-1½ lbs total), about 1½ inches thick
  • 1½ cups tropical fruit juice
  • 1 large shallot, chopped
  • 2 cloves garlic, crushed and chopped
  • 1 cup sliced chanterelle mushrooms (or cremini, oyster)
  • ¼ cup Citrus Habanero Olive Oil (or citrus lavender recommended)
  • 2 tbsp Lelani's Citrus Lavender Rub
  • ¼ cup plain yogurt

Directions

Marinate the Pork:

  1. Place pork loins in a large zip-lock bag with tropical fruit juice.
  2. Marinate for at least 2 hours (or up to 2 days) in the refrigerator.
  3. When ready to cook, remove steaks from bag and reserve the marinade.
  4. Massage a bit of citrus olive oil and 1 tsp Citrus Lavender Rub onto each side of the steaks. Set aside.
  5. Place sliced mushrooms into the reserved juice marinade and set aside.

Cook the Pork:

  1. Heat a large cast iron skillet with House Blend Olive Oil over medium heat.
  2. Sauté shallots and garlic until tender and transparent.
  3. Remove shallot mixture and set aside for later use.
  4. Increase heat to high and sear both sides of the pork loins.
  5. Reduce heat to low, cover pan, and cook to medium-well (about 30 minutes).
  6. Remove pork and set aside under foil to rest and finish cooking.

Make the Cream Sauce:

  1. Reduce heat to low and return the sautéed shallot mixture to the pan.
  2. Add mushrooms with their marinade and ½ tbsp Citrus Lavender Rub.
  3. Blend well over low heat for 2 minutes.
  4. Add plain yogurt to mixture and stir well.
  5. Cook an additional 2 minutes or until warm.

To Serve

Spoon the chanterelle cream sauce over the pork loins. Serve with forbidden rice and fresh snow peas for a complete and elegant meal.

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