Porcini Rubbed Porcelet Collar with Marsala Sauce

D'Artagnan chef bio | Yield: 6 | Cook Time: 1 hour | Prep Time: 15 minutes
This easy roast recipe combines the earthy flavor of porcini mushrooms with our incredibly tender milk-fed pork. A buttery wine sauce with mushrooms is the perfect finish.
Porcini Rubbed Porcelet Collar with Marsala Sauce

Ingredients

  • 1 Porcelet Collar
  • 1 cup dried porcini mushrooms
  • 1 teaspoon fresh thyme
  • ½ teaspoon black peppercorns
  • 2 garlic cloves, minced
  • Kosher salt
  • 2 tablespoons olive oil
  • 1½ cups Marsala wine
  • ½ cup chicken stock
  • 1 cup assorted Organic Chef's Mix Mushrooms
  • 3-4 tablespoons butter

Preparation

  1. Preheat oven to 225 degrees F.
  2. Pulse dried porcini mushrooms, thyme, and peppercorns in a spice grinder until coarsely ground, and stir in garlic. Rub olive oil onto the pork and coat completely with the porcini mixture. Season well with kosher salt.
  3. To a large cast iron skillet add 1 tablespoon of olive oil. Sear pork on all sides until golden brown, about 2-3 minutes per side. Transfer to a roasting pan and pour Marsala into pan.
  4. Insert an oven-safe probe thermometer into the center of the pork. Roast until instant-read thermometer reads 140 at the thickest part, about 45 minutes. Remove from oven and allow to rest 15 minutes.
  5. Transfer pan juices to a medium pot and bring to a boil. Meanwhile, heat a large skillet to medium with 1 tablespoon butter and sauté mushrooms until tender and golden brown, about 5-7 minutes. Transfer mushrooms to the liquid with the pan juices. Once the sauce has reduced by half turn heat off. Whisk in butter, one tablespoon at a time until smooth and slightly thickened.
  6. Cut roast into medallions and serve with Marsala mushroom sauce.