Bacon Wrapped Pork Loin with Morel Mushrooms

What do you get when you combine the flavors of bacon, creme fraiche, wild morel mushrooms, pork loin, garlic and white wine? Pure perfection . Our local CSA had wild morel mushrooms available this week and I had the perfect recipe to go with them in the cookbook A Platter of Figs by chef David Tanis. It was pure perfection- did I mention that already? Originally the recipe called for veal, but since we don't eat veal, I decided to substitute a pork loin instead and it worked out beautifully. The finished dish was not only beautiful on the plate, but one bite and I was completely done for. The earthiness of the morels swimming in the cream sauce was the perfect compliment to the tender pork and slightly salty bacon. This is one recipe I know we'll definitely be making again real soon.


Bacon Wrapped Pork Loin with Morel Mushrooms (serves 4)
1 pork loin
salt, pepper to taste
4 garlic cloves, sliced
a few rosemary and thyme sprigs
4-5 slices thinly sliced pancetta or bacon
1/2 lb. morel mushrooms
2 tbsp. butter
1 shallot, finely chopped
2 cups chicken stock
1/4 c. white wine
1/2 cup creme fraiche or heavy cream

Season the loin with salt and pepper. Make shallow slits into the loin and insert the garlic slices into the meat. Roughly chop the rosemary and thyme sprigs and press them onto the pork loin. Wrap the pancetta or bacon strips around the loin and place in a pan. Refrigerate for at least an hour.
Bring the meat to room temperature, and preheat the oven to 400 degrees. Roast the pork for 30-45 minutes, until the internal temperature is at least 150 degrees but not more than 160 degrees. Let the meat rest, loosely covered for at least 10 minutes before slicing.
While the pork loin is cooking, prepare the sauce. Over high heat, reduce the stock by half to yield one cup. Set aside. Swish the mushrooms quickly in a large bowl of salted water, then lift them out and pat dry. Trim and discard tough stems. Coarsely chop the morels, or if they're small, cut them in half.
Melt the butter in a saucepan. Slowly saute the shallots in the butter, stirring occasionally until lightly browned. Turn up the heat and add the mushrooms, salt and pepper. Stew the mushrooms with the shallots for a minute or two, then add the reduced stock and white wine. Simmer gently for 10-15 minutes.
When the pork loin is out of the oven and resting, pour off the fat from the roasting pan. Add to the morels and stock. Stir in the creme fraiche and simmer the sauce for 10 minutes more.
Slice the meat, arrange on a platter and spoon over the mushroom sauce. Enjoy!