Pork loin with herbs in cream sauce (and morels)

Source: nephrocare.it

Presentation

A nutritious recipe, consisting of a second course prepared with pork, extra virgin olive oil, garlic, sage, thyme, fennel, salt, pepper, morel mushrooms, white wine, chicken broth, cream, thyme,

Ingredients

Serves 8

Rack of pork with 8 rib chops (about 1.8–2 kg / 4–4.5 lb total)

For the Marinade:

2 tablespoons extra virgin olive oil (30 ml / 1 fl oz)
2 cloves garlic
2 fresh sage leaves
1 tablespoon fresh thyme (about 4 g / 0.14 oz)
2 teaspoons fennel tops (or ½ tablespoon ground fennel seeds / about 3 g / 0.1 oz)
1 teaspoon coarse salt (about 6 g / 0.2 oz)
1 teaspoon freshly ground black pepper (about 2 g / 0.07 oz)

For the Sauce:

30 g dried morel mushrooms (1 oz / about 1 cup dried)
250 ml water (8.5 fl oz / 1 cup)
175 ml dry white wine (6 fl oz / ¾ cup)
350 ml chicken broth (12 fl oz / 1½ cups)
200 ml heavy cream, 40% fat (6.8 fl oz / about ¾ cup + 1 tablespoon)
1½ teaspoons freshly chopped thyme (about 2 g / 0.07 oz)
2 teaspoons thickener (such as cornstarch, about 6 g / 0.2 oz)
Salt, to taste
Freshly ground black pepper, to taste

Method

Finely chop the herbs.

Mix all the ingredients in a bowl to form a paste.

Cover the meat with the pasta and massage it well.

Transfer it to a roasting pan or baking sheet with the bones down Cover it and leave it in the fridge overnight.

Two hours before putting the meat in the oven, remove the pan from the refrigerator and let it rest at room temperature.

Place a rack in the oven in the middle position and preheat to 230 °C.

Cook the meat for 20-30 minutes, then lower the heat to 180 °C and continue cooking for another 20-30 minutes, until it is cooked (the time depends on the oven and the thickness of the cut).

Remove it from the oven and transfer it to a cutting board

Cover it with aluminum foil, without sealing it, and let it rest for another 15-25 minutes.

For the sauce, while cooking the meat, soak the morels in warm water until soft (20-30 minutes).

Squeeze them thoroughly, chop them finely and set aside.

Filter the mushroom water with a fine mesh sieve and save it for later. Drain the fat from the roast pan and add the wine.

Remove any pieces attached with a spatula or spoon.

Pour everything into a saucepan and reduce the liquid to about 75 ml (3-5 minutes). Filter it through a fine mesh sieve and pour it back into the pot.

Add the morels, filtered mushroom water, chicken broth, 175 ml cream and thyme.

Boil until the liquid has reduced to 450-500 ml (about 15 minutes).

Beat the thickener with the remaining cream in a bowl and incorporate it into the sauce. Continue to simmer until the sauce has thickened slightly.

Season with salt and pepper, if necessary.

Allergens

Garlic: very rare cases of garlic reactivity reported

Meat broth: check the composition for celery or other allergenic ingredients

Fennel: possible cross-reaction in case of allergy to Birch, Artemisia and Composite

Mushrooms: cases of intolerance described

Extra virgin olive oil: unusual allergy; intolerance not described

Cream: presence of lactose and milk proteins

Pepper (green, pink, black, grey, white): possible cross-reactivity in case of spice intolerance

Sage: Possible cross-reactivity in case of sensitivity to composites

Thyme: possible reactivity in case of sensitivity to spices

Wine: presence of sulphites included among the allergens in EU Regulation 1169/2011

Notes

To be prepared and handled under strict hygienic conditions.

Wine that can also be used in the recipe for children as the alcohol evaporates during cooking but the aroma remains

The ingredients of the dish bring the following benefits:

Garlic: has immune-stimulating properties, promotes liver function and the elimination of waste metabolites. It also has hypocholesterolemic, lipid-lowering, antiplatelet, hypotensive and hypoglycemic properties that promote cardiac function.

Meat broth source of proteins, minerals, amino acids, vitamins and antioxidants favorable to the proper functioning of the immune system

Pork: rich in selenium that supports the immune system. To reduce the presence of potassium, boil the meat in plenty of water which is then eliminated.

Fennel: favorable to the proper functioning of the cardiovascular system because they are rich in vitamin K, which helps protect the arteries and nitrates that reduce blood pressure, slow down the aging of the arteries, improve the functionality of the lining of blood vessels. A species that provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Morel mushrooms (Morchella): rich in vitamins (B, D), minerals (iron, manganese, selenium, calcium, phosphorus, potassium) and bioactive compounds such as polysaccharides, phenols and tocopherols, they strengthen the immune system, have antioxidant and anti-inflammatory effects, support the cardiovascular system, counteract neurodegenerative and diabetes disorders, have a remineralizing and diuretic action.

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Cream: source of fat-soluble vitamins (A, D, E and K) favorable to the health of the eyes, mucous membranes, bones, immune system and blood clotting.

Pepper (green, pink, black, gray, white): contains piperine, a powerful antioxidant; it improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with cardiovascular problems.

Salt: essential for the balance of body fluids and for the transmission of nerve impulses, it is however to be consumed respecting the limit of 5 g per day according to the indications of the WHO so as not to promote arterial hypertension and consequent increase in the risk of cardio-cerebrovascular diseases starting from myocardial infarction and cerebral stroke; to be limited as much as possible in the case of nephropathy.

Sage: contains chlorophyll which has detoxifying properties and promotes the proper functioning of the immune system; also suitable for nephropathic patients. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Thymus: has a favorable action on liver function (cholagogue or choleretic) and diuretic due to the action of chlorogenic and caffeic acids

White wine: (moderate consumption) counteracts bad cholesterol and raises the levels of good cholesterol, reducing the risk of heart attack and stroke and has a purifying and detoxifying activity favorable to the proper functioning of the liver

Safety / Intended use

Product also intended for subjects with: