Chef Michael Bonacini treks into the Sila region of Calabria, where dense woods and snow-capped peaks influence the Calabrian love for pork. Cooked low and slow with starchy potatoes and woodsy mushrooms, Pork Loin with Mushrooms and Potatoes is warm, hearty, and delicious
4 servings
INGREDIENTS
1 tablespoon (15 ml) olive oil
1 1⁄2 pounds (680 g) pork loin, cut into 6 slices Salt and pepper
6 pieces bacon, chopped
4 cloves garlic, peeled
4 cups (950 ml) sliced porcini mushrooms
1 chili pepper, sliced
2 tablespoons (30 ml) rosemary leaves
1⁄4 cup (60 ml) white wine
2 cups (470 ml) chicken stock
4 large potatoes, peeled and sliced thinly
1 lemon, juice
INSTRUCTIONS
Heat olive oil in an earthenware pot over high heat.
Season pork with salt and pepper, then add to the pot, searing 3-4 minutes per side. Transfer pork to a plate.
Add bacon to pot and fry until it has rendered its fat and started to crisp up, 4-5 minutes.
Add mushrooms and garlic and cook until golden, 1-2 minutes. Add chili pepper and rosemary.
Pour the white wine into the pot, scraping the brown cooked bits from the bottom.
Return the pork to the pot, placing on top of the mushroom mixture. Pour chicken stock into the pot and reduce the heat to medium-low.
Lay potato slices over top of pork, covering completely. Season with salt and pepper and cover with a lid. Simmer 90 minutes.
Remove from heat and squeeze lemon juice over top. Serve from the earthenware pot.
