T-Bone Pork in Portobello Gravy | Who doesn’t love themselves some pork?! There’s a reason why most hardcore chefs have the stinkin’ animal tattooed somewhere on their body. The pig may be ugly on the outside, but it tastes darn good on the inside. Now if you’re a regular reader of this blog, you know our favorite cut has always been the tenderloin. The only problem with it though is that it can easily dry out on you when it hits the heat. So how do we solve this problem? Two ways actually. First we brine it to lock in all the moisture we can get. And second, is to leave the bone on, so we don’t leave our tenderloin to fend for itself. Oh yea, and it doesn’t hurt that we smother it in a cream, portobello gravy either.
In this recipe, we baste our center loin pork chop in oregano butter until it’s crispy and caramelized. We then finish her off in the oven until she’s perfectly moist and full of flavor. Then for the fun part – we pile on a rich mushroom gravy finished with sour cream, dijon and spicy horseradish. It’s a dish that makes the piggies proud.
* You can make the potatoes a little early and keep them in a warm spot.
* You can speed this way up by skipping the brine, but we don't recommend it. Pork needs the brining love!
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- Water - 10 cups
- Apple Cider Vinegar - 2 tablespoons
- Garlic - 5 cloves, smashed
- Bay Leaves - 2
- Fennel Seed - 2 teaspoons
- Celery Seed - 2 teaspoons
- Red Pepper Flakes - 1 teaspoon
- Peppercorns - 2 tablespoons
- Sugar - 3 tablespoons
- Salt - ½ cup
- Canola Oil - 1 tablespoon
- Butter - 3 tablespoons
- Center Loin Pork Chop - 1 (1 pound, 1⅓" thick), bone-in
- Cheesy Potato Hash - 1 recipe, optional
- Oregano - 5 sprigs
- Salt - ¼ teaspoon
- Heavy Cream - ½ cup
- Sour Cream - ¼ cup
- Cornstarch - ½ teaspoon
- Sauvignon Blanc - ¼ cup
- Chicken Stock - ½ cup
- Portobello Mushroom - 1, thinly sliced
- Shallot - ½ cup, finely minced
- Dijon Mustard - 1 teaspoon
- Prepared Horseradish - 1 teaspoon
- Roasted Garlic - 2 teaspoons
- Parsley - 1½ tablespoons, finely minced
- Ancho Chili Powder - ¼ teaspoon
- Ground Coriander - ¼ teaspoon
- Sugar - ⅓ teaspoon
- Salt - ½ teaspoon
- Measuring Cup
- Mixing Bowl - small
- Plug your sink and fill it with cold water.
- Add 5 cups of water and the rest of the ingredients to the dutch. Stir it all well.
- Bring the mix to a boil over medium-high heat and boil it for just 3 minutes.
- Then place the dutch directly into your sink bath and let it cool completely - this should take about 45 minutes.
- Now toss in the pork loin chop, cover, and put the dutch in the fridge overnight. Bravo.
- Preheat your oven to 400 degrees.
- The next day when you're ready to cook, put the pork on the counter and let it come to room temperature - about 45 minutes.
- Now pat it as dry as possible and then salt both sides.
- Line a sheet pan with tin foil and set a cooling rack in it.
- Get all your other ingredients together.
- Add the oil and butter to the cast-iron and get it hot over medium-high heat.
- Toss in the oregano sprigs and push them to the side.
- Then lay in the pork, give the pan a shake, and sear it for 4 minutes basting the entire time in the oregano butter.
- Give the pork a flip, sear for another 4 minutes, while continuing to baste.
- Now toss the pork on the sheet pan and toss it in the oven until it registers 138 degrees - about 14 minutes (don't open the oven or else you'll need to cook longer).
- Remove it from the pan, cover, and let rest for 8 minutes to come to temperature (it will rise to at least 145 degrees as the pork rests)
- While the t-bone is in the oven, get started on the gravy. Grab a spoon and peel out the dark underside ribs of the portobello. You don't want that.
- Get all your other ingredients together and let your liquids come to room temperature.
- Take the same cast-iron you used for the pork (don't dump out any of the fat) and pull it off the burner to let it cool for 1 full minute (you want it to cool a bit). Trash the oregano sprigs.
- Then put it back over medium heat and toss in the portobellos with a small pinch of the salt.
- Give them a stir and let them cook for 1 minute.
- Now add the shallot and saute for 1 more minute.
- Stir in the garlic and saute for another minute.
- Then go ahead and deglaze the pan with the white wine and reduce it until almost all the alcohol is reduced - about 2 minutes.
- Now add the stock, spices, sugar and remaining salt, bring it all to a simmer, and reduce the sauce for 3 more minutes.
- Then whisk together the cream and cornstarch in the mixing bowl, stir it into the gravy, and cook until it starts to thicken and easily coats the back of a spoon - about 2 minutes.
- Take the pan off the heat and stir in the sour cream, dijon, horseradish and parsley, season to taste, and that's all she wrote! Good job.
- If you made the crispy potato hash, add a portion to one side of the plate.
- Top it with a piece of the tenderloin portion of the t-bone.
- To the other side of the plate add a smear of the portobello gravy.
- Then lay over a few slices of the loin.
- Garnish with a little extra parsley and you've done it!
* Basting is important here while you cook the pork in the pan. If you can't find fresh oregano sprigs, a little rosemary would go a long way.
* Pork is safe to eat at 145 degrees! Since pork loin is naturally very lean, make sure not to overcook it (especially if you skip the brine).
* You can obviously skip the cheesy potato hash too and just serve this with good ole' mashed potato. It's dynamite.
If you’ve read this far, then you need to check out Braised Beef Cheek Carbonara and Crispy Short Rib Wontons + Ragu.
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