Grilled Pork Loin with Maitake and Cannellini
Heritage breeds of pig are a standard on our table each fall. House favorites include Kurobuta, Red Wattle and Pata Negra. Rich, flavorful pork created by a combination of classical breeding, access to native foraging and mindful rearing make for a cut worthy of a culinary search.
Pair with: Jordan Cabernet Sauvignon
For the beans and broth
Sauté shallots and garlic in 4 Tbsp of olive oil until just cooked through. Add tomato paste and red wine; reduce to ¼ cup. Add stock, beans and 3 sprigs of thyme, parsley and sage. Simmer for approximately 1 hour. Strain beans (reserving cooked liquid); hold warm.
For the maitake mushrooms
Preheat grill to medium high. Sauté pancetta until just brown and fat has been rendered. Add maitake to the pan and caramelize. Add white wine and thyme and reduce until pan is nearly dry; hold warm.
For the Brussels sprouts
Blanch Brussels sprouts for 2 minutes. Refresh in ice bath; remove excess water.
For the chops
Season pork chops with kosher salt, black pepper and 2 Tbsp olive oil. Grill chops, turning three times until 145°. Allow chops to rest, tented with foil, for 5 minutes.
To serve
While pork is tented, warm beans, mushrooms and sprouts in the reserved broth. Rest chops on the vegetable ragout; finish with fresh herbs and fleur de sel.
Join us at the New Orleans Wine & Food Experience for an extraordinary weekend in the Big Easy. 
