I’ve only written tech stuff here, but I wanted to share a good recipe that I threw together for dinner tonight. It’s a pork top loin chop from Costco with buttery garlic mushrooms, and a white wine pan sauce. I made 2 loins for my wife and myself.


This is only an approximation, I throw stuff together on the fly.

The meat:

  • 2 pork loins

  • Salt and pepper

  • Avocado or olive oil

The mushrooms:

  • Button mushrooms - about 4-6oz

  • 4 cloves of garlic

  • 2Tbsp unsalted butter

  • Salt and pepper

The sauce:

  • White wine - I had a chardonnay, maybe 3 fl oz? A good splash and glug.

  • 2Tbsp unsalted butter

  • 1-2 cloves of garlic

  • Heavy cream - just under 1/4 cup

  • Thyme (I had dried)

  • Salt and pepper

Cooking the Meat

  1. Take the pork out, pat it dry and apply a generous amount of salt to all sides

  2. Let sit on the counter for about 30 minutes

  3. While resting the meat, get a cast iron skillet and put it in a 250F oven for that 30 minutes

  4. Cook the meat about 25 minutes, or until it hits 110-115F

  5. Just before the meat is ready to come out, get a stainless steel skillet and put it on medium heat

  6. Put 2Tbsp of oil in the skillet and bring it up to temp, and put the meat in the new skillet

  7. Cook on all sides to get it golden brown and delicious

  8. Cook until it reaches 145F internally

  9. Set the meat aside on a wire rack

The Mushrooms

With the skillet fresh out of the oven, put it on the burner at about medium heat

  1. Add in some butter and let it melt and warm up

  2. Add the sliced mushrooms

  3. Add some salt and a lot of black pepper

  4. When 3/4 of the way done, add more butter, then add minced garlic

  5. Cook on medium-low to let the garlic slowly cook and not burn

  6. When the mushrooms are done, I took my pork and put it back in the skillet to keep it warm. Set the burner to the lowest setting

The Pan Sauce

  1. With the meat out, set the heat to medium-low

  2. Add 1Tbsp of butter, let it melt, and add the minced garlic

  3. Once lightly brown and fragrant, dump in the white wine to deglaze the pan

  4. Scrape the meat off the bottom, turn up the heat a little to maintain a simmer

  5. Add a bunch of black pepper and some thyme, a few good shakes of it

  6. I also dumped in the drippings from the pork as it sat on the wire rack

  7. When the wine is reduced some, about half the amount of liquid gone, add the heavy cream

  8. Lower the heat a little and bring the cream up to temp, just a couple minutes of stirring

  9. Turn the heat down and add the butter and melt it in

  10. Check the seasoning for anymore salt or pepper


Put the meat on a plate, load some of the mushroom on top, and drown it all in the pan sauce.


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