Season a pork loin with salt. Heat a dutch oven over medium high heat. When hot, add the olive oil. When the oil is shimmering, sear the pork loin on all sides until it is a golden brown. Then add the garlic coves, unpeeled and turn the heat to low, cover the pan, and cook over low heat for another 30 minutes or so.

Prepare the mushrooms while the pork cooks. Melt the coconut oil in a large sauté pan and add the shallots and cook until translucent, about 5 minutes. Add the garlic and thyme and cook until fragrant, another minute. Add the mushrooms and cook until they release their liquid and become soft, another 10 minutes or so. Set aside.

Remove the pork loin when it registers 150ºF on a meat thermometer and let it rest. Raise the heat on the dutch oven and add bay leaves, sage, and vinegar. Reduce the liquid by half and add the chicken stock. Bring this to a boil and reduce by half again. Add the mushroom mixture and turn off heat, cover and let sit 5 minutes. Season to taste with salt and pepper. Stir in chopped parsley, slice the pork into rounds and place onto plates, spooning sauce over top.