Grilled Pork Loin

This succulent center cut pork loin is served with red flannel hash, beets, parsnip, potato and mushroom cream to make an unforgettable entree. Pair it with the 2016 The Four Graces Willamette Valley Pinot Noir; the bright acidity and rich fruit flavors marry the two together beautifully. 

Servings: 4
Cook Time: 45 minutes
Pair With: 2016 The Four Graces Willamette Valley Pinot Noir
Cusine: California
Recipe Courtesy of: Chef Shane McAnelly


2 pounds pork loin, cut into 4 - 8 oz. chops

1 recipe, red flannel hash (recipe below)

1 cup mushroom cream (recipe below)

3 green onion, minced

salt to taste

2 tablespoon grapeseed oil

Red Flannel Hash: 

2 medium beets, peeled, large diced and roasted

2 large Yukon gold potato, peeled, large diced and roasted

2 medium parsnip, peeled, large diced and roasted

4 strips bacon, cut into small pieces

1 tablespoon grapeseed oil

1 bunch green onion, minced

salt to taste

Mushroom Cream:

2 ounce dried morel mushroom (dried porcini or shitake can also be used)

2 cup crimini mushroom, washed and sliced

1 cup madeira

2 cup beef stock

1 shallot, minced

2 cup heavy cream

1 teaspoon grapeseed oil

salt to taste


To prepare:

Heat grill to 450 degrees.  Season pork loin with salt and rub with grapeseed oil.  Cook for 4-5 minutes, then flip to other side.  Cook another 4-5 minutes, until thermometer inserted into thickest part reads 125 degrees.  (This will be a medium rare pork, if you like it more cooked leave on the grill a few more minutes)  Heat red flannel hash and mushroom cream while pork is resting. 

To plate:

Spoon red flannel hash evenly onto four plates.  Top each pile of hash with pork loin chop.  Spoon 2 ounces of mushroom cream on top of pork.  Garnish with minced green onion.

Red Flannel Hash:

Heat large saute pan over high flame. Add oil and bacon and cook until bacon is rendered and crispy. Add all 3 vegetables and saute over medium heat until they have all lightly caramelized. Season with salt and add minced scallion.

Musroom Cream:

Rehydrate morel mushrooms overnight in water. Squeeze out excess water. In a medium sauce pan, saute shallots in the grapeseed oil.  Add both mushrooms and saute briefly. Add madeira and cook until almost dry. Add veal stock and cream and reduce until it coats the back of a spoon. Season with salt.

Chefs Notes

Pair with the 2016 The Four Graces Willamette Valley Pinot Noir; call the tasting room for availability (800-245-2950).