In a large skillet fry the chopped shallots and minced garlic until light in color. Add chopped mushrooms and continue cooking over medium heat for 2 minutes. Add 3 tablespoons of salted butter, 1 tablespoon of Worcestershire Sauce and 1 cup of chicken broth. Season the mushroom sauce with 1/8 teaspoon of freshly ground black pepper. Let the mushrooms cook for 5 to 7 minutes stirring occasionally until soft.
Season the pork loin with kosher salt, freshly ground black pepper, and garlic powder.
Heat a cast iron skillet on medium-high and add 2 tablespoons of avocado oil. Just before the avocado oil begins to smoke add the pork loin and cook for 3-4 minutes on each side. The goal is to hit an internal temperature of 140-145 °F. When done remove from heat and allow to rest for 5 minutes.
Serve the pork loin with chanterelle mushrooms over the serving of mashed potatoes.
Pork loin with mushroom sauce will pair well with a glass of Zinfandel or Shiraz.
One serving of pork loin (4 ounces) with 3 ounces of chanterelle mushroom sauce is about 320 calories.
Recommended Serving Size: 4 oz. pork loin, 3 oz. mushroom sauce (Approximately 320 cal.)
Total Servings: Approximately 4
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