First and foremost the sauce is the true star of this dish, not to belittle the Pork Loin, but I was truly pleased with the end result of the sauce. Let’s get started!
8 oz Pancetta [3 strips of bacons works as well]
1 Cup Chicken Stock
2 Cups Heavy Cream
4 Large Garlic Cloves
4 Large Basil Leaves
4 1 1’2 – 2 inch thick cuts of Pork Loin
8 oz Portobella Mushrooms
Salt [ to taste]
Garlic Pepper Blend [ Spiceology] 3-4 oz
Mexican Oregano [Spiceology] 3-4 oz
1 Cup Grated Parmesan
2 Sticks Unsalted Butter
1 Lemon Zest and Juice
3 Pans [ 1 Cast Iron, 1 large Skillet, 1 Pot for Pasta ]
Meater+ Probe and app installed on your phone
Preheat oven to 350 degrees
Season the Pork Loin with salt, Garlic Pepper and Mexican Oregano. Make sure to coat the pork evenly and apply a generous amount. [ no binder needed ]
Bring Large Skillet to high heat then add all of the pancetta [or sliced bacon]. With a wooden spoon stir and agitate pancetta until it cooks down and releases all the oils. Will know it is done when all bits are nice and crispy. Separate the pancetta from the oil and set aside for later
Increase heat on skillet add Pork Loin to skillet, we aren’t cooking the pork here just looking to get a nice hard sear on each side of the Pork Loin. Will want to turn on your overhead vents for this part as can get a bit smokey. This is a delicate dance as we do not want to burn the oil but still sear the pork.
Once both sides are seared move the pork to the cast-iron pan, take your thickest piece and insert your MEATER probe into the center lengthwise. Launch the app start a new cook and set it for 140, will use the carry over heat from the cast-iron pan to complete the cook. Set your cast-iron into the oven, the app will do the rest of the work from here.
Add 3-4 quarts of water to your large pot for pasta. Place on medium heat and add salt and half stick of butter.
Add pasta once water is boiled, cook until al dente then strain and stir in 1/2 stick of butter.
In the skillet should be the remaining oil and bits of seasoning, pour in the 1 Cup of Chicken Stock to deglaze the pan. Releasing all of the flavors stuck to the pan. Lower the heat to medium and start to slowly stir the sauce, to add flavor and help the thickening process add 1 stick of butter. Let butter slowly melt and continue to stir sauce, this process takes time.
As sauce thickens add in mushrooms [can slice if you like I like the whole]. Finely chop and add in Basil Leaves. Slowly pour in the 2 cups of heavy cream, continue to stir at this point you can also add the garlic. Everything should smell amazing right now. As the sauce thickens lower the heat and using a grater or micro plainer, zest the lemon over the sauce making sure not to get the pith. Next cut lemon in half and over over the sauce, making sure to catch any seeds. Stir sauce to mix in the lemon juice, lastly add the 1 cup of grated parmesan.
Time to serve.
I personally like to take my pasta and toss it in the sauce then plate it. Take your pork loin out of the oven when notified by the app and let it rest, then slice on an angle and place onto your pasta.