For the pork

• 3 to 4 pound boneless pork loin roast
• 2 tablespoons olive oil
• Salt and freshly ground black pepper

For the sauce

• 2 pounds fresh morels, cleaned and roughly chopped
• 2 teaspoons extra virgin olive oil
• 3 shallots, minced
• 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon fresh sage, finely chopped
• ½ cup dry white wine
• ¾ cup chicken stock
• 2 tablespoons veal demi-glace
• 2 tablespoons unsalted butter

For the pork

Using paper towels, pat the pork roast dry, season all over with salt and pepper, cover with plastic wrap and refrigerate up to 24 hours.

Preheat oven to 400 degrees.

Heat the oil in a large ovenproof sauté pan until just smoking. Add the pork roast and brown all over, 3 to 5 minutes per side. Transfer pan to the oven and roast for 50 minutes or until pork registers 145 degrees on a meat thermometer. Remove pork from oven and transfer the pork to a carving board, cover loosely with aluminum foil and allow to rest for 10 minutes.

For the sauce

Pour off all but 1 tablespoon of fat from the sauté pan and set over medium heat. Add the shallots, thyme and sage and cook until softened, about 5 minutes. Add the wine, stock and veal demi-glace and bring to a boil, stirring to scrape up the browned bits. Reduce heat to medium-low, add the morels and simmer for 5 minutes. Remove sauce from heat and whisk in the butter.

Carve the pork roast into thin slices, transfer to a warmed platter and spoon the sauce over the top.