Game of Thrones: Roast Pork with Mushrooms and Apples Recipe
When Lancel saw that Robert was going after boar, he gave him strongwine. His favorite sour red, but fortified, three times as potent as he was used to. The great stinking fool loved it. He could have stopped swilling it down anytime he cared to, but no, he drained one skin and told Lancel to fetch another. The boar did the rest. You should have been at the feast, Tyrion. There has never been a boar so delicious. They cooked it with mushrooms and apples, and it tasted like triumph.”
GAME OF THRONES, A CLASH OF KINGS
The food mentioned in the Game of Thrones series is endless but I love picking out a few easy ones to make on Sundays for dinner before we sit down to watch the show. The recipe for boar (I used pork) with mushrooms and apples is from the book, A Clash of Kings, and if you’re looking for a something easy yet impressive to serve this is the recipe for you.
If you really want to make this recipe easier, you do not have to sear it on the pan first. I just really enjoy the color and the flavor from searing it on the pan but it’s definitely not required. Serve this with some gravy and warm crusty bread and you’re set for next Sunday. Please enjoy.
Game of Thrones: Roast Pork with Mushrooms and Apples
Ingredients
- 24 oz pork loin trimmed of extra fat
- 10 oz mushrooms cut in half
- 2 large apples cored and large diced
- 1 large red onion large dice
- 2 tbsp olive oil
- 3 sprigs fresh thyme
- salt and pepper as needed
- 1 tbsp all purpose flour
- 14 oz chicken stock
Instructions
- Preheat the oven to 450F.
- Season the pork loin generously with salt and pepper. Heat a cast iron pan over high heat. Once hot, add 1 tbsp of oil and sear the the loin on all sides until golden brown. Transfer to a roasting pan and roast for 10 minutes
- In a bowl, combine the olive oil, onions, apples, mushrooms, and thyme. Toss it together and season with salt and pepper.
- Lay the apples and vegetables in the roasting pan with the pork after the 10 minutes. Roast for another 15 - 20 minutes or until the vegetables are lightly golden brown and the internal temperature of the pork reaches 140F.
- Transfer the pork and vegetables to a serving plate to rest for 10 minutes before slicing. Place the roasting rack onto your stove top over medium heat. Add the flour and stir to combine. Slowly stream in the chicken stock while stirring. Let it cook for 3-4 minutes until it thickens. Serve the gravy with the pork.
Notes
- I used twine to tie the pork to keep it's shape. This is definitely not required but it does keep it's shape during the cooking process
