Porcini Rubbed Porcelet Collar with Marsala Sauce
- Preheat oven to 225 degrees F.
- 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.
- 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 and stock into pan.
- 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.
- 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.
- Cut roast into medallions and serve with Marsala mushroom sauce.