PANKO BREADED PORK LOIN WITH TAFFER’S WILD MUSHROOM FRICASSÉE

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PANKO BREADED PORK LOIN WITH TAFFER’S WILD MUSHROOM FRICASSÉE

Delicious and tender breaded pork meets our savory and aromatic Taffer’s Browned Butter Bourbon mushroom sauce.

Pork Ingredients:
  • 1.5 lbs Pork Loin*
  • 1.5 cups Panko
  • 4 Egg Whites
  • 2 pinches Garlic Powder
  • Herb Mix (Sage, Thyme, Rosemary)
  • 1-2 tbsp Olive Oil
  • ½ tsp Salt
  • ½ tsp Pepper
Servings
  • Servings: 4
Sauce Ingredients:
  • 1 ½ cups of Wild Mushrooms (chanterelle, morel, trumpets, porcini mushrooms)
  • 1 quart of heavy cream
  • 2 cloves of Peeled Garlic
  • 1 Shallot
  • 2-3 stems fresh Thyme
  • 2-3 stems fresh Rosemary
  • 8 oz of Taffer’s Browned Butter Bourbon
  • 1 cup of Demi Gloss or strong Beef Broth
  • 1 rue of Flour and Melted Butter (to thicken sauce)
  • Salt to taste
  • Pepper to taste
Pork Loin Directions:
  • Slice pork into ½ inch medallions
  • Season with salt, garlic, pepper, and herb mix
  • Heat a pan with ½ inch of light olive oil
  • Dip pork medallions into your egg wash, next coat with panko mix on both sides, and drop into the pan
  • Fry until golden brown on both sides
  • Place on a wire rack to dry
  • Repeat the process until all pieces of pork have been fried
Sauce Directions:
  • Tie your thyme and rosemary into a bouquet
  • Add garlic, shallot, and the herb bouquet into a pan and sweat until translucent
  • Add 8 ounces of Taffer’s Browned Butter Bourbon and burn off
  • Add mushrooms and sauté for a few minutes while they absorb the flavors
  • Add demi gloss/beef broth
  • Add heavy cream
  • Add rue in small increments to get desired consistency
  • Add salt and pepper to taste
  • Add pork loins to serving plate
  • Pour the sauce over the bottom half and serve
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
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