Mushroom-Tarragon Pork Loin

Ingredients

1 tsp sea salt, divided

1 TBSP solid cooking fat

1 small yellow onion, chopped

4 cloves garlic, minced

3 cups shiitake mushrooms, chopped

2 lbs boneless pork loin

½ cup bone broth

2 TBSP fresh tarragon, minced

1 tsp apple-cider vinegar

1 tsp (5 ml) sea salt, divided

1 TBSP (15 ml) solid cooking fat

1 small yellow onion, chopped

4 cloves garlic, minced

3 cups (300 g) shiitake mushrooms, chopped

2 lbs (907 g) boneless pork loin

½ cup (118.5 ml) bone broth

2 TBSP (30 ml) fresh tarragon, minced

1 tsp (5 ml) apple-cider vinegar

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Dietary Therapies

AIP

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Egg Free

Nut Free

Preheat the oven to 350 °F. (180 °C) Use ½ tsp (2.5 ml) of the sea salt to rub over all surfaces of the pork loin and set aside.
Place the cooking fat in the bottom of a heavy, oven-proof skillet on medium heat. When the fat has melted and the pan is hot, add the onions and cook, stirring, about 7 minutes or until just starting to brown.
Add the garlic and cook until fragrant, about 30 seconds.
Add the mushrooms, remaining salt, and cook another 3 minutes, or until just beginning to soften. Turn off the heat and transfer to a bowl; set aside.
In the same skillet, heat on medium-high, adding some fat if necessary. When the pan is hot, brown the roast, fat-side down, until golden brown, about 5 to 7 minutes. You may want to use tongs to adjust the contact so that the top is evenly browned. Flip the roast so it is fat-side up and add the vegetables back to the pan along with the broth, tarragon, and vinegar.
Place in the oven and cook for 40-50 minutes, or until an internal thermometer reads 145 °F (63 °C)