Pork Loin Stuffed with Mushrooms, Leek and Mustard with Cider Sauce and Rutabaga Mash

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Pat the pork loin dry with paper towels, butterfly it if needed, and season both sides with half of the salt and pepper.

2. 2

   Heat 1 tablespoon olive oil and 15 g butter in a large skillet over medium heat. Add the mushrooms and cook for 5 to 7 minutes until they release their moisture and lightly brown.

3. 3

   Add the leek and cook for 3 more minutes. Stir in the garlic, half of the Dijon mustard, parsley, thyme, and breadcrumbs. Cook for 1 minute until the filling is moist but not wet. Remove from the heat and let cool for 5 minutes.

4. 4

   Spread the filling over the inside of the pork, leaving a 2 cm / 3/4 inch border. Carefully roll up the loin and tie it with kitchen twine in several spots to hold its shape.

5. 5

   Heat the remaining tablespoon of olive oil in an oven-safe skillet or a regular skillet. Sear the pork on all sides for 6 to 8 minutes until well browned.

6. 6

   Transfer the pork to a baking dish if your skillet is not oven-safe. Roast at 200 °C / 400 °F for 18 to 25 minutes, or until the center reaches 63 °C / 145 °F. Remove from the oven, loosely cover with foil, and rest for 10 minutes.

7. 7

   While the pork roasts, place the rutabaga in a pot with cold water and a pinch of salt. Bring to a boil and cook for 20 to 25 minutes until very tender. Drain well.

8. 8

   Mash or blend the hot rutabaga with the cream, 20 g butter, a pinch of salt, and the remaining pepper until smooth. Keep warm over very low heat.

9. 9

   For the sauce, place the same searing skillet over medium heat. Add the apple cider and scrape the bottom to release the browned bits. Add the chicken broth and remaining mustard. Cook for 6 to 8 minutes until slightly reduced.

10. 10

    Turn off the heat and whisk in the remaining butter until the sauce is glossy. Adjust salt if needed.

11. 11

    Remove the kitchen twine from the pork, slice into thick medallions, and serve over or beside the rutabaga mash. Spoon over the cider sauce and finish with fresh chives.