Roast Pork Loin with White Bean and Mushroom Ragout

We have enjoyed our brief reprieve from winter.  Our deck has been cleaned and the patio table and two chairs made their way out of storage this week.  The high 60's is making a quick appearance only to see some rain and possible snow showers this weekend and into next week....well, summer was nice for the three days while it lasted.

I have been taking full advantage of the nice weather and enjoying my Traeger Smoker/Grill when possible.  I made this Roast Pork Loin with Caramelized Onions and Sherry Wine sauce on the Traeger, but it's also great and super easy in the oven too.  The great (Sur la Table) inspired accompaniment ragout is also out of this world!  I am seriously loving these two new recipes together.  Enjoy!

Roast Pork Loin with Caramelized Onions and Sherry Wine Sauce

Courtesy of Sur la Table

1 (2-1/2 pound) boneless pork loin roast, well trimmed

salt and black pepper

2 yellow sweet onions, sliced

2 Tbl olive oil

1/4 cup medium dry or cream Sherry

1/3 cup heavy cream

With oven rack in center position, preheat to 400 degrees.

Season both sides of the pork loin with salt and pepper.

Place an oven save 3 quart pan on the stove, and add the olive oil and turn the heat to medium.  Sear the pork loin in the pan until the pork is well caramelized.  Remove the pork from the pan.

Add the sliced onions to the pan and slowly cook until they begin to caramelize and take on color, about 10 minutes.  Season with salt and pepper and remove the pan from the heat.

Place the pork loin, fat side up on the onions.  Roast in the preheated oven until a meat thermometer inserted into the center of the pork registers 150 degrees, about 40 minutes.

Take the pan from the oven and remove the pork loin from the pan, let pork rest, covered for 10 minutes before slicing.

While pork rests, remove the onions from the pan, set aside and cover to keep warm.

Add the Sherry to the reserved juices in the pan and bring to boil, scraping up an y browned bits, until reduced by half, about 1 minutes.  Add the heavy cream and any accumulated juices from the resting meat and onions to the sauce in the pan.  Bring to a boil, stirring until slightly thickened, 1 to 2 minutes.

Cut pork crosswise into 1/3 inch slices.  Arrange pork slices on a platter with the onions in the center.  Pour Sherry sauce over pork slices and serve.

White Bean and Mushroom Ragout

Courtesy of Martha Stewart

1/2 pound assorted wild mushrooms, such as chanterelles and cremini 

1 Tbl olive oil

2 cloves garlic, thinly sliced

salt and freshly ground black pepper

1/2 cup dry white wine

1 (16-ounce) can cannellini beans, drained and rinsed

1/4 cup water

Carefully brush mushrooms with a mushroom brush or towel to remove dirt.  Cut larger mushrooms in half or into 1/2 inch slices;  keep smaller mushrooms whole.

In a large skillet heat olive oil over medium heat.  Add mushrooms, garlic, and salt and pepper to taste.  Cook for 3 minutes, until mushrooms are lightly browned.  Add wine, beans, and 1/4 cup water; cook for 3 minutes more, until mushrooms are soft and beans are heated through.  Adjust seasonings, and keep warm until ready to serve.

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