Pork Loin with a Herb Crust with Sautéed Mushrooms
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Preparation: 15 MINTOTAL: 1 H 30 MIN
2 cups of fresh and laminated mushrooms;
2 cups of straw potatoes;
2 medium onions;
2 cloves of garlic;
Salt and pepper as desired;
Parsley as desired;
- Season the pork with salt, garlic, the blend of herbs and the mixture of 5 peppers. Scrub well and drizzle with the Extra Virgin Olive Oil 4 peppers and add the white wine. Add the bay leaves and leave to marinate in the refrigerator for at least 15 minutes.
- While you are waiting for the loin, cut the onions into thin slices and bring to a simmer in olive oil along with the cloves of garlic. Cook for about 3 minutes on a low heat. Add the mushrooms and let them cook 2 more minutes. Finally stir in the potatoes and let it soften, stirring from time to time.
- Take the pork loins to bake in the oven for about 1 hour, basting it every time you find necessary or when staying dry. You can sprinkle with water or with a little more of white wine. Then scrapes the residues which are stuck to the base and sides of the dish or baking sheet.
- Before serving the pork loins, stir the eggs with a pinch of salt. Add the chopped parsley and add it to mushroom mixture, stirring constantly without stopping until you get the desired consistency.