True Story Farms Double Bone-in Berkshire Pork Loin Recipe
pan seared shitake, crispy local yukon golds, duck fat gravy
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Ingredients
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Pork Loin
Shiitake Mushrooms
Yukon Gold Potatoes
Duck Fat Gravy
Method
Pork Loin Preparation
- 1
Season the Pork
Rub the Berkshire pork loin on all sides with salt and black pepper.
- 2
Sear the Pork
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the pork loin and sear on all sides until golden brown, about 4-5 minutes per side.
- 3
Roast the Pork
Transfer the skillet to a preheated oven at 375°F (190°C) and roast for about 25-30 minutes or until the internal temperature reaches 145°F (63°C). Remove from the oven and let it rest for 10 minutes before slicing.
Shiitake Mushrooms Preparation
- 4
Yukon Gold Potatoes Preparation
- 5
- 6
Fry the Potatoes
In a large skillet, heat the duck fat over medium-high heat. Add the cooked potatoes, fresh rosemary, salt, and black pepper. Fry until crispy and golden brown, about 10-15 minutes, turning occasionally.
Duck Fat Gravy Preparation
- 7
Make the Gravy
In the same skillet used for the pork loin, remove excess drippings, leaving about 1 cup of duck fat drippings. Whisk in the flour and cook for 1-2 minutes until lightly browned. Gradually add the chicken broth, whisking constantly until smooth. Bring to a simmer and cook until thickened, about 3-5 minutes. Season with salt and pepper to taste.