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Pork Loin Roast with Baby Bellas
Pork Loin Roast with Baby Bellas
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Juicy pork loin roasted with garlic, wine, and mushrooms, served with a flavorful pan sauce.
Ingredients:
  • 1 (3 pound) boneless pork loin roast, trimmed of fat
  • 3 cloves garlic, divided
  • 8 small baby bella mushrooms, roughly chopped
  • 0.5 teaspoon dried parsley
  • 0.25 teaspoon dried thyme
  • 1 teaspoon olive oil
  • 0.5 cup dry white wine
  • 0.5 cup chicken broth
  • 1 teaspoon cornstarch, or as needed
  • 0.5 cup water
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and generously grease an 8x10-inch casserole dish.
  • With precision, carve 1/2-inch slits into the pork roast using a sharp knife. Slice 2 garlic cloves and tuck the garlic slices into the slits. Set aside for later use.
  • Layer the mushrooms in the casserole dish. Sprinkle with parsley, thyme, salt, and pepper. Grate the remaining garlic clove over the mushrooms using a microplane.
  • In a large skillet over medium-high heat, sizzle pork in olive oil until golden on all sides, around 5 minutes. Relocate the pork to the casserole dish.
  • Combine white wine and chicken stock in a cup, then pour into the skillet. Bring to a boil while gently scraping up the flavorful browned bits with a wooden spoon. Drizzle this aromatic mixture over the succulent pork.
  • Roast the pork in the preheated oven for about 50 minutes until it's slightly pink in the center. Use an instant-read thermometer to ensure the internal temperature reaches at least 145 degrees F (63 degrees C). Then transfer the roast to a serving dish and tent with aluminum foil to keep it warm.
  • Transfer the flavorful drippings to a saucepan and bring them to a boil until reduced by half. Mix cornstarch with water until smooth, then add to the drippings and boil until the sauce thickens, approximately 3 minutes. Slice the pork roast and serve it with the savory mushrooms and luscious pan sauce.

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