pork loin roast with chanterelle sauce

How To Make pork loin roast with chanterelle sauce

• Step 1
  Begin by creating a brine for soaking the roast (see *NOTE.) Stir Kosher salt into the water until dissolved. Place the roast in the brine. Be sure that the roast is completely submerged. Allow pork to remain in brine in the refrigerator for at least 4 hours to overnight.
• 
  Step 2
  To prepare the chanterelles, pour 1 cup of water into a small saucepan. Bring to a boil, then reduce heat to a simmer. Add dried mushrooms; cover and simmer for 20 minutes.
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  Step 3
  Remove from heat. Drain and reserve the mushroom broth by pouring through a coffee filter into a small bowl or cup. Refrigerate the liquid until needed.
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  Step 4
  Rinse the mushrooms, then chop them to the desired size. Refrigerate until needed.
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  Step 5
  Remove roast and discard brine. Place the roast on your preferred flat work surface. (I use a piece of freezer paper on a counter.) Pat dry with paper towels.
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  Step 6
  Tie roast in the butcher's style or tie with several lengths of butchers' twine around the roast. (This helps to ensure a more uniform shape and even cooking.)
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  Step 7
  Sprinkle generously with salt, garlic salt, and fresh ground black pepper, then drizzle and rub all sides of the roast with oil.
• Step 8
  Place oven rack in middle position and preheat oven to 350 degrees F.
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  Step 9
  Drizzle enough oil into a large skillet to cover the bottom; on medium-high heat on the stovetop, heat oil to a shimmer.
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  Step 10
  Place roast in hot skillet and brown on all sides for approximately 1 1/2 to 2 minutes each turn. (Use sturdy tongs or meat forks to turn the roast.)
• Step 11
  Remove from heat; cover skillet with lid or tightly fitted aluminum foil.
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  Step 12
  Bake at 350 degrees F for approximately 1 hour to 1 hour and 10 minutes.
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  Step 13
  Transfer roast to platter; tent with foil; let rest while making sauce.
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  Step 14
  SAUCE: Pour juices from the pan into a fat separator or skim fat from juice. (You should have about 1/2 cup juice.) Add 1/4 cup all-purpose flour to the skillet (off heat). Pour juice from the separator back into the skillet. Stir or whisk well until smooth.
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  Step 15
  Pour reserved mushroom broth into a large measuring cup. Add enough chicken broth to make 2 cups of liquid. Pour into skillet. Stirring constantly, bring to a boil over medium-high heat for 2 to 3 minutes.
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  Step 16
  Reduce heat. Stir in 1 teaspoon soy sauce,1 tablespoon butter, reserved mushrooms, and salt and pepper to taste.
• Step 17
  When thickened to the desired consistency, remove from the heat, cover, and keep warm until served.
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  Step 18
  Cut and remove the twine from the roast. Slice as desired. Serve with sauce. Garnish as desired.
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  Step 19
  *NOTE: For the brine, the proportion of Kosher salt to water should be 1/3 to 1/2 cup per 2 quarts of water (or 2/3 to 1 cup of salt per gallon). Use a non-reactive container large enough to hold the roast but also fit into your refrigerator. Stir well to dissolve before adding meat.
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