Slow Cooked Pork Loin with Wild Mushrooms and Rosemary

This isn’t the prettiest dish, but tastes so good your guests will be coming back for more! Serve it with your favorite rolls and make a great sandwich or eat it as is. A perfect pairing would be Fingerling Potato and Wild Mushroom Au Gratin. This dish needs to be cooked in a large slow cooker or 2 slow cookers and then it can be transferred to a chaffing dish as shown in the picture below. You can make the dish the night before, transfer to the chaffing dish, refrigerate and reheat it in the chaffing dish right before serving.

Ingredients

4 cups of boiling water
4 – ½ oz. packages of wild mushrooms (shitake, crimini, and/or bellas) reconstituted and cleaned well to remove grit
10 oz. of pancetta, finely chopped
¼ cup of olive oil
1 large yellow onion sliced thinly
1 – 7 ½ pound pork loin, cut into 3 pieces (This allows will allow it easier to sear and transfer to the slow cooker.)
4 sprigs of fresh rosemary, stems removed and finely chopped
8 cubes of Dorot brand garlic cubes or 8 cloves of garlic crushed through a garlic press or more depending on your taste
3 cups of red wine
¼ cup of Spicewood Food Company Balsamic Vinegar Aged 18 Years which can be purchased on-line or regular balsamic vinegar
1 tablespoon of kosher salt

Technique

Boil 4 cups of water and add dried wild mushrooms to reconstitute. This will take about 20 minutes. Strain mushrooms using a large steel strainer with a paper towel inside it over a large bowl. The paper towel is important, because it will remove the fine grit that your strainer won’t catch. Save the liquid and set aside. Rinse mushrooms well to remove any grit that has gotten stuck in the crevices. Chop into small pieces.

In a medium sized skillet, add finely chopped pancetta and cook until crisp. Remove and place into a small bowl with a paper towel to remove any excess grease.

In a large deep skillet or Dutch oven over medium high heat add olive oil. Sear pork loin on all sides. Transfer to the slow cooker(s). In the same large deep skillet add onions and sauté until translucent. Add chopped mushrooms, rosemary, garlic and pancetta and sauté for about a minute. Add the juice form the mushrooms. Stir and transfer all contents as well as all other ingredients into the slow cooker or evenly transfer contents to each slow cooker. Cover and cook on high for 5 hours or until meat is falling apart. Have your guests serve themselves directly from the slow cooker or transfer contents to a chaffing dish and serve buffet style.

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