Roast pork loin with mustard sauce and chanterelles

Ingredients:

Pork

• 1 pork loin weighing 1.3 kg.
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh rosemary
• 1 - 2 cloves of garlic, crushed
• 2 tbsp. grainy mustard
• 2 tablespoons of vegetable oil

Sauce

• 170 g (about 3 cups) chanterelles, stems trimmed, large mushrooms cut in half
• 2 tbsp chopped shallots
• 1/4 cup cognac or brandy
• 1.5 cups chicken broth
• 1 tbsp Dijon mustard
• 1 teaspoon fresh thyme
• 2 tbsp. heavy cream
• 1 tbsp unsalted butter
• 1 tbsp chopped fresh parsley

German potato salad

• 2 large egg yolks
• 2 tablespoons freshly squeezed lemon juice
• 3/4 cup vegetable oil
• 70 g bacon, cut into strips
• 450 g red potatoes
• 2 tbsp capers, chopped
• 2 tablespoons apple cider vinegar
• 2 tbsp chopped fresh chives

Stewed red cabbage

• 30 g bacon, diced
• 0.5 cup thinly sliced ​​red onion (about half an onion)
• 3 cloves garlic, thinly sliced
• 6 cups shredded red cabbage (half a small head)
• 1 cup red wine vinegar
• 0.5 cup freshly squeezed orange juice
• 1 Granny Smith apple, thinly sliced ​​into strips

Preparation:

1. Preheat oven to 220°C.
2. Prepare the porkWhisk the thyme, rosemary, garlic, mustard, and vegetable oil until emulsified. Season with salt and pepper. Rub the pork generously with the mustard mixture, then place it fat-side up on a rack set in a heavy-bottomed roasting pan. Roast until the pork is browned and an instant-read thermometer inserted into the center of the loin registers 145°F (63°C), 55 to 60 minutes. Transfer to a cutting board and let rest for 10 minutes.
3. Meanwhile, prepare the sauce.Discard all the fat from the Dutch oven, reserving only 2 tablespoons. Heat it on the stovetop over medium heat. Add the mushrooms and cook for 6-8 minutes. Add the shallots and cook until translucent, about 2 minutes more. Remove the Dutch oven from the heat and pour in the cognac, then return to the heat and scrape up any browned bits on the bottom of the pan with a wooden spoon. Simmer until almost all the liquid has evaporated. Stir in the mustard and thyme. Bring to a simmer and cook until the liquid has reduced by half, 8-10 minutes. Add the cream and butter and cook until thickened. Season with parsley, salt, and black pepper to taste.
4. Cut the pork into 12 slices and pour over the sauce.
5. Prepare mayonnaiseWhisk the egg yolks, lemon juice, and 1 teaspoon of salt in a bowl until foamy. Gradually whisk in the vegetable oil, whisking constantly, until an emulsion forms.
   
   Make potato saladFry the bacon in a skillet until crispy. Transfer to a paper towel-lined plate to cool, then chop into small pieces.
6. Slice the potatoes into 0.5 cm thick rounds, place in a saucepan, cover with water, and add a little salt. Bring to a boil over medium heat and cook until tender, 8-10 minutes. Drain.
7. Combine the bacon, capers, vinegar, and green onions in a large bowl. Add 1/4 cup mayonnaise (reserve the rest for another use). Gently stir in the warm potatoes, season with salt and pepper to taste.
8. Prepare braised red cabbageIn a Dutch oven over medium heat, fry the bacon until crisp. Add the onion and garlic and cook until the onion is translucent, 8-10 minutes. Add the cabbage and stir to coat thoroughly with fat. Add the vinegar, reduce the heat to low, and simmer until the liquid has reduced by three-quarters and the cabbage is tender, about 12 minutes. Add the orange juice and cook until reduced by half, about 5 minutes more.
   
   Remove the cabbage from the heat and stir in the apple. Season with salt and pepper to taste. Serve the cabbage hot.