Preheat oven to 220oC. Rub the pork with the herbs, crushed garlic and salt and place on a wire rack on a tray. Put in the oven for 15 minutes, then turn oven down to 160oC and cook for 50-70 minutes until safe core temperature is reached.
Meanwhile, place dried mushrooms in a pan with the white wine and bring to the boil. Remove from the heat and allow to soak until cool (approximately 20 mins).
Strain off the wine and reserve the rehydrated mushrooms, squeezing as much liquid from them as possible.
Add chicken stock to wine and reduce by half over a high heat. Add Kerrymaid Double and reduce by half again, then set aside.
Add the Kerrymaid Buttery to a pan and fry the rehydrated mushrooms until golden. Deglaze with lemon juice, add to the sauce and check seasoning.
Slice the pork and serve with sauce spooned over.
TOP TIP FROM OUR CHEF
- Use fresh mushrooms in the sauce and skip the hydration step. Pan-fry the mushrooms until golden and deglaze the pan with some of the wine.