Bacon and Mushroom Gratin Pork Loin
- 500 g (1.1 lb) pork loin, center-cut
- 200 g (7 oz) bacon, finely diced
- 400 g (14 oz) mushrooms (button or cremini), thinly sliced
- 30 g (2 tbsp) unsalted butter
- 480 ml (2 cups) heavy cream
- 1 egg yolk
- 1 g (½ tsp) paprika powder
- 2 g (¾ tsp) fine sea salt, divided
- 1 g (¼ tsp) freshly ground black pepper, divided
- 500 g (1.1 lb) potatoes (Yukon Gold or Russet), peeled and cubed
1. Preheat oven to 200°C (400°F)
2. Season pork loin all over with 1 g salt and 1 g pepper
3. In a large skillet over medium heat, cook diced bacon until crisp
4. Remove bacon with a slotted spoon and set aside, leaving rendered fat in pan
5. Add sliced mushrooms to the skillet and sauté until golden and moisture has evaporated, about 6–8 minutes
6. Season with a pinch of salt and remove from heat
7. Transfer mushroom mixture to a bowl and stir in cooked bacon
8. Set aside
9. Bring a large pot of salted water to a boil
10. Add potato cubes and cook until fork-tender, 12–15 minutes
11. Drain thoroughly and return to pot
12. Mash potatoes with butter, remaining salt, and a pinch of pepper until smooth
13. Beat in egg yolk until fully incorporated and slightly creamy
14. Transfer mashed potatoes to a plate, cover, and set aside
15. Place seasoned pork loin in a lightly greased baking dish
16. Top evenly with bacon and mushroom mixture
17. Slowly pour heavy cream around the sides of the pork, covering the bottom layer but not submerging the pork entirely
18. Bake uncovered for 45 minutes, or until pork reaches an internal temperature of 63°C (145°F) and the gratin is golden and bubbling
19. Remove from oven and let rest 5 minutes before slicing
20. Serve pork in thick slices topped with the bacon-mushroom gratin and a generous spoonful of mashed potatoes
21. Dust lightly with paprika for color and a whisper of warmth
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