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.

Ingredients

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 cremini 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

Directions

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

Mushroom Cream:

Rehydrate morel mushrooms overnight in water. Squeeze out excess water. In a medium sauce pan, sauté shallots in the grapeseed oil. Add both mushrooms and sauté 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.