Recipe(tried): Oven Roasted Pork Loin/Chanterelle Mustard Sauce

Hi June,
This recipe has become our favorite way with pork.
We are having it for Christmas Dinner.

OVEN ROASTED PORK LOIN WITH CHANTERELLE-MUSTARD SAUCE
Adapted from: Jose Garces / Food Network / Iron Chef

2 tablespoon minced fresh thyme
2 tablespoon minced fresh rosemary
2 tablespoons minced fresh parsley
3 cloves garlic, minced
3 tablespoons whole-grain mustard
2 tablespoons vegetable oil
Kosher salt and freshly ground pepper
1 (3-pound) boneless pork loin roast

FOR THE SAUCE:
6 ounces (about 3 cups) chanterelle mushrooms, stems trimmed, halved if large
2 tablespoons minced shallots
1/4 cup cognac or other brandy
1 1/2 cups chicken stock
1 tablespoon Dijon mustard
1 teaspoon fresh thyme
2 tablespoons heavy (whipping) cream
1 tablespoon unsalted butter
1 tablespoon minced fresh parsley
Kosher salt and freshly ground pepper

Preheat the oven to 425 degrees F.

Whisk the thyme, rosemary, parsley, garlic, mustard and vegetable oil until emulsified. Season with salt and pepper. Rub the pork liberally with the herb-mustard mixture, then place fat-side up on sliced onion inside a heavy-bottomed roasting pan.

Roast until the pork is caramelized and a thermometer inserted into the center registers 145-150 degrees F, 55 to 60 minutes. Transfer to a cutting board and let rest 10 minutes.

(The first time I didn't make the sauce...just added some white wine and chicken stock to the drippings in the pan.)

MEANWHILE, MAKE THE SAUCE:
Pour off all but 2 tablespoons drippings from the roasting pan, then heat on the stove over medium heat. Add the mushrooms and cook until caramelized, 6 to 8 minutes.

Add the shallots and cook until translucent, about 2 more minutes.

Remove the pan from the heat and add the cognac, then return to the heat and scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer until almost all of the liquid has evaporated.

Whisk in the stock, mustard and thyme. Bring to a boil and cook until reduced by half, 8 to 10 minutes.

Add the cream and butter and gently boil until thickened. Add the parsley and salt and pepper to taste.

Slice the pork into 12 pieces and drizzle with the sauce.