Yield
Makes 8 servings

How to Make It

Step 1

Using butcher's twine, tie loin at 1-in. intervals and transfer it to a baking sheet fitted with a metal cooling rack. In a small bowl, combine orange zest, thyme, rosemary, sage, 1/2 cup parsley, juniper berries, and 1 tsp. garlic and pat all over loin. Refrigerate at least 2 hours and up to 1 day.

Step 2

Preheat oven to 350°. Roast loin on middle rack of oven until rare, 30 to 40 minutes (125° on a meat thermometer). Remove from oven and let rest, covered with foil, 15 minutes.

Step 3

Melt 1 tbsp. butter in a large frying pan over medium heat. Add mushrooms and cook until they have stopped giving off liquid and start to brown. Using a wooden spoon, move mushrooms to side of pan. In center of pan, melt remaining 1 tbsp. butter. Quickly stir in remaining 1 tsp. garlic and 2 tbsp. parsley, then combine with mushrooms, stirring occasionally and being careful not to burn the garlic. Stir in cream and salt to taste.

Step 4

Remove twine and lightly salt meat. Slice very thin and serve with mushrooms.

Step 5

Note: Nutrition analysis is per serving.

Gary Danko, San Francisco, CA

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