Perfect Pork Loin With Effortless Au Jus Recipes

ROASTED PORK LOIN WITH WILD MUSHROONS, GARLIC, AND SAGE PAN JUS

Steps:

• Tie the pork loin with kitchen string; string it once lengthwise, then at 1-inch intervals crosswise.
• Season generously with salt and pepper on all sides.
• Heat the oil in a skillet, over medium high heat, then sear the pork on all sides, including the 2 ends, until a golden color.
• Lower the heat, toss in the whole, unpeeled garlic cloves, cover, and let pan roast for 25 minutes.
• Meanwhile, trim and clean the mushrooms.
• Heat another skillet and cook the shallots, garlic, and thyme in the butter and garlic until softened, about 3 minutes.
• Add the mushrooms and cook them until tender, about 5 minutes; set aside.
• Continue to pan roast the pork until it registers 150 degrees F on an internal meat thermometer.
• Transfer pork to a cutting biard and ket rest.
• Return the pan to medium heat, stir in the bay leaves and sage, then deglaze the pan with wine.
• Continue to cook until the wine is reduced by half; add the chicken stock, bring to a boil, and reduce a little more.
• Stir in the mushrooms and let them infuse their flavor into the sauce.
• Cut the pork into 1/2-inch slices and serve with the mushrooms and sauce.

PORK TENDERLOIN WITH APPLE CIDER AU JUS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Remove silver skin and any surface fat from tenderloin; dry well with paper towels. Combine Cajun seasoning, celery salt, garlic granules, onion powder, and sugar in a small bowl; mix well. Sprinkle seasoning mixture over pork tenderloin.
• Heat oil into a large skillet over high heat until shimmering. Add pork tenderloin and sear for 3 to 4 minutes per side. Transfer to the prepared baking sheet and place into the oven.
• Roast in the preheated oven until pork is slightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Check temperature of the pork tenderloin after 10 minutes as baking time depends on how long it has been seared.
• Meanwhile, pour apple cider and apple cider vinegar into the skillet and bring to a low boil. Scrape up any browned bits, lower heat, and simmer for 15 minutes. Add maple syrup and simmer for 5 more minutes.
• Move pork tenderloin to a clean cutting board, cover, and let rest for 10 minutes.
• Slice pork tenderloin into thin slices, place on a serving dish, and drizzle with apple cider au jus.