{"id":1585,"date":"2016-02-03T09:14:21","date_gmt":"2016-02-03T16:14:21","guid":{"rendered":"http:\/\/www.french-barn.com\/blog\/?p=1585"},"modified":"2016-02-02T13:46:20","modified_gmt":"2016-02-02T20:46:20","slug":"mushroom-stuffed-pork-loin-with-sauce-gribiche","status":"publish","type":"post","link":"https:\/\/french-barn.com\/blog\/food-wine\/mushroom-stuffed-pork-loin-with-sauce-gribiche","title":{"rendered":"Mushroom-Stuffed Pork Loin with Sauce Gribiche"},"content":{"rendered":"

\"StuffedWith all of the cold weather blowing through this time of year, it\u2019s a great time to turn to our ovens for warmth and comfort. For hearty dishes that can warm the bones and swirl rich aromas throughout our kitchens and homes.<\/p>\n

Here, I\u2019ve prepared a classic roast pork loin, which I’ve butterflied and filled with a rich mushroom, garlic, and shallot stuffing. When sliced and served on a platter for guests to enjoy, it\u2019s something that looks decadent but requires relatively little effort to prepare. The perfect kind of dish to prepare when you’re hosting\u00a0a large dinner party.<\/p>\n

\"Stuffed \"StuffedBecause the pork has a deep umami flavor to it, I like to serve it with a bright and herbaceous sauce gribiche — a classic French sauce made of eggs, dijon mustard, capers, cornichons, parsley, and chives.<\/p>\n

But don’t get hung up on the components of the sauce. It’s one that extremely flexible and adaptable to personal tastes. Don’t like capers? Leave them out.\u00a0Have dill in your herb garden but no parsley? Swap one for the other.\u00a0Just have\u00a0fun with it! That’s what makes it special.\u00a0\"Stuffed \"Stuffed \"Stuffed<\/p>\n

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