Reverse-Seared Pork Loin with Dijon Mushroom Cream

Reverse-seared pork loin chops with shiitake mushrooms and Dijon cream.

Ingredients

• Pork — 2 lb Center Cut Pork Loin
• Pork — 2 Tbsp Avocado Oil
• Pork — 1½ tsp Kosher Salt
• Pork — 1 tsp Coarse Ground Black Pepper
• Pork — 1 tsp Garlic Powder
• Shiitake Dijon Cream Sauce — 2 Tbsp Salted Butter
• Shiitake Dijon Cream Sauce — 1 Large Shallot Finely Minced
• Shiitake Dijon Cream Sauce — 3 Garlic Cloves Minced
• Shiitake Dijon Cream Sauce — 8 oz Shiitake Mushrooms Stemmed and Sliced
• Shiitake Dijon Cream Sauce — ½ cup Dry White Wine
• Shiitake Dijon Cream Sauce — 1 cup Heavy Cream
• Shiitake Dijon Cream Sauce — 1 Tbsp Dijon Mustard
• Shiitake Dijon Cream Sauce — 1 tsp Fresh Thyme Leaves or ½ tsp Ground Thyme
• Shiitake Dijon Cream Sauce — Kosher Salt to Taste
• Shiitake Dijon Cream Sauce — Coarse Ground Black Pepper to Taste

Method

1. PREPARE THE PORK: Preheat the oven to 225 degrees. Trim any excess silver skin or large exterior fat from the pork loin. Cut 4 thick pork loin chops approximately 1½ to 2 inches thick. Pat the pork dry thoroughly with paper towels. Season all sides with kosher salt, black pepper, and garlic powder.
2. COOK LOW AND SLOW: Place the pork chops on a wire rack set over a sheet pan. Transfer to the oven and cook until the internal temperature reaches 122–125 degrees. Remove the pork from the oven and rest for 5–10 minutes while heating a cast iron skillet over medium-high to high heat.
3. SEAR: Add the avocado oil. Once shimmering, sear the pork chops for approximately 1–2 minutes per side and on the edges until deeply browned. Check that the center reaches 145°F; if needed, continue cooking over lower heat until it does. Transfer to a plate and rest for at least 3 minutes. Reduce the skillet heat to medium for the sauce.
4. COOK THE MUSHROOMS: Add the butter, shallots, and garlic to the skillet. Cook for 1–2 minutes, stirring frequently, until fragrant and softened. Add the shiitake mushrooms and cook until browned and most of their liquid has evaporated, approximately 6–8 minutes.
5. REDUCE THE SAUCE: Pour in the white wine and scrape the bottom of the pan to release any browned bits. Simmer until the wine is reduced by about half. Add the heavy cream and thyme. Simmer gently for 3–5 minutes until slightly thickened.
6. FINISH AND SERVE: Stir in the Dijon mustard until fully incorporated. Taste and season with kosher salt and black pepper as needed. Spoon the sauce over the pork chops and serve.