I want to give credit where credit is due. This is actually called Pork Loin alla Focettina and the recipe came from Gabriele Corcos. I love watching this guy cook. He and his wife (actress Debi Mazar) have a show called Extra Virgin. I saw his video and had to make this dish although a made a few tweaks to fit my own taste. His video is here if you’d like to see it. This kind of rustic food gets me excited!
- ¼ cup olive oil
- One 2 ½-pound pork loin
- 6 cloves garlic
- 4 springs fresh rosemary
- 4 sprigs fresh sage 1 ½ cups dry white wine
- Kosher salt & freshly ground pepper
- ½ pound of mushrooms of your choice
- 1 cup chicken stock
- 1 cup heavy cream (you can substitute whole milk if you prefer)
- Heat a large Dutch oven over medium high heat and sauté the garlic and fresh herbs for a couple of minutes. Place pork loin gently on herbs fat side down and brown. Rotate to brown all sides. Remove from pan and add white wine. Scrape up any bits at bottom of pan and simmer for 2 minutes to cook off the alcohol.
- Lower the flame and return meat to pan and cook partially covered for 1 ½ hours rotating the roast every 30 minutes. If cooking liquid reduces too much, add half of the chicken stock. When pork is ready (internal temp at least 145) remove the pan from the heat and let cool for 30 minutes. During this time, sauté mushrooms in a separate pan with a small amount of olive oil and butter.
- Move pork loin to cutting board and slice thinly.
- Add heavy cream to Dutch oven and whisk for a delicious creamy sauce, add the mushrooms and pour over sliced pork.