Roast Pork Loin with Mushroom, Leek & Parmesan Bread Pudding
Serves 8
The steamy goodness of a beautiful roast pork loin!
5 lb. pork loin roast
salt & pepper
Preheat oven to 400 F
Trim pork loin of most fat.
Season pork on all sides with salt and pepper.
Roast in 400 F oven until pork has an internal temperature of 165 F.
Mushroom, Leek & Parmesan Bread Pudding
1 cup dried porcini mushrooms
1 ½ cups hot water
4 Tbsp unsalted butter
3 medium leeks, white and tender green parts, halved lengthwise and thinly sliced crosswise.
Salt and freshly ground pepper
4 cloves garlic, minced
1 pound assorted mushrooms, sliced
½ cup white wine
1 baguette, cut into 1” dice
6 eggs, beaten
2 cups 35% cream
1 ½ cups freshly grated parmesan cheese
2 Tbsp finely chopped thyme leaves
2 Tbsp finely chopped parsley
- In a small bowl, soak the dried porcini in the hot water until softened, about 30 minutes. Drain and finely chop the mushrooms, discarding any tough bits.
- Melt 2 Tbsp of the butter in a large skillet. Add the leeks and season with salt and pepper. Cook over moderately high heat, stirring occasionally until softened. About 5 minutes.
- Add the garlic and cook for a further 2 minutes.
- Add the remaining 2 Tbsp of butter along with all the mushrooms. Cook over high heat, stirring frequently, until the mushrooms have released their liquid.
- Add the wine and cook until the liquid has evaporated and the mushrooms begin to brown. About 10 minutes.
- Season with salt and pepper.
- Lightly butter muffin tins. Place the diced bread in the bottom of each muffin tin and spoon the mushroom and leek mixture on top.
- In a large bowl, whisk the eggs with the cream. Add 1 Cup of cheese, thyme and a pinch of salt and pepper. Pour over the bread and mushrooms, pressing the bread down to absorb the liquid.
- Cover with plastic wrap and let stand for 30 minutes.
- Discard the plastic wrap and sprinkle the cheese and parsley over the top and bake in oven for about 40 minutes or until the custard is set and the top is brown. Let sit 10 minutes before serving.
This would be absolutely heavenly with The Good Wine 2009 Pinot Noir (bronze medalist at the 2011 InterVin awards!)… just sayin’!
Happy Thanksgiving!