Savory, simple, and delectable describes this pork tenderloin with mushrooms. For fans of garlic, try this dish.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
Ingredients
- 1 (3 pound) boneless pork loin roast, trimmed of fat
- 3 cloves garlic, divided
- 8 small baby bella mushrooms, roughly chopped
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- salt and ground black pepper to taste
- 1 teaspoon olive oil
- ½ cup dry white wine
- ½ cup chicken broth
- 1 teaspoon cornstarch, or as needed
- ½ cup water
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8×10-inch casserole dish.
- Use a sharp knife to make 1/2-inch slits in pork roast. Slice 2 garlic cloves; place garlic slices into the slits. Set aside.
- Place mushrooms in the bottom of the prepared casserole dish. Sprinkle parsley, thyme, salt, and pepper over mushrooms. Using a microplane, grate remaining garlic clove over mushrooms.
- Heat olive oil in a large skillet over medium-high heat. Place pork in the hot skillet and cook, turning occasionally, until lightly browned on all sides, about 5 minutes. Transfer pork to the casserole dish.
- Stir together white wine and chicken stock in a cup; pour into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour wine mixture over pork.
- Roast in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer roast to a serving dish; tent with aluminum foil to keep warm.
- Pour drippings into a saucepan; bring to a boil and cook until liquid is reduced by half. Stir cornstarch into water until smooth; pour into drippings and boil until thickened, about 3 minutes. Slice pork roast and serve with mushrooms and pan sauce.
Nutrition Facts
| Calories | 313 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 109 mg |
| Dietary Fiber | 0 g |
| Protein | 39 g |
| Saturated Fat | 5 g |
| Sodium | 107 mg |
| Sugars | 0 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I always make it this way so delicious. I use Marsala wine instead… awesome marsala mushroom gravy over mashed garlicky parmesan potatoes!!
Made it as written. Husband loved it!
I made this recipe as written. It was OK. Although it was moist, it lacked flavor.
Great recipe, vary tasty. I used a 4 lb. pork loin so I doubled the mushrooms, liquids, and spices. I also brined the pork with salt, brown sugar, rosemary, bay leaf, thyme, and black pepper.
This is the first pork loin roast I have ever made. I’ve been taught to put garlic cloves in slots of roasts my entire life, so that is what drew me to this recipe. Next time I make it, I’ll double the seasonings and make the gravy with a roux (butterfloor) mixture rather than cornstarch.
From the recipe here, I’d say don’t add any salt. Between the salt, the garlic, and the reduced broth and wine, it becomes very salty. Overall it was very good
My new favorite pork roast recipe. I doubled the garlic, (garlic fan) and that made for spectacular flavor. Used red wine instead of white, it gave the sauce a deep brown color which added to its appeal. Also doubled the mushrooms, and glad I did! My family, kids included, asked for seconds. The sauce was the best part, but the roast was a close second.
This makes a delicious gravy. I used a 1 1/2 lb roast and kept the rest of the ingredients the same as the recipe, except for the garlic which I omitted I served it with sour cream on the side which turned it into a fabulous pork stroganoff for those who opted to add it!!!!!
Definitely will be making in the future.
Excellent combination. I did double the seasoning. My family likes garlic. I also rubbed some of the seasoning on the loin. I received rave reviews from my son and his date. Thanks for the recipe. Will definitely be making it again.
Excellent quick recipe. I used fresh herbs instead of dried.
Easy once you get past all the different steps & wording. I used others suggestion & rubbed the spices on the roast which I think brought out flavor more than just mixed in with the mushrooms. I baked the loin at 350 for about 75 min & it was very juicy, but cooked more than we would usually do. When I took the meat thermometer to the meat it was up to 160 & still rising. Next time I’ll bake at 350 for an hour and see how that is. If the directions weren’t so wordy where I wouldn’t lose my place in what I was doing the recipe would’ve probably gotten a 5 star. Now I’ve underlined the “need to do” things so I can follow it better.
I would cook it for 30 minutes and then check the temp. 50 minutes is to long
This is a very good recipe which I am considering to move to my holiday folder! It is simple yet very worth to prepare for special occasions. I did change the order or the steps but did not change the recipe ingredients at all! Will make it again hands down!
Delicious! I followed all instructions for this recipe!! I used fresh herbs.!!
I added an onion for a boost of flavor. I will make again.
This is a great pork loin roast recipe. I will be keeping this recipe in my menu rotation. I did use fresh herbs.
absolutely fantastic!! a definite keeper on the rotation at my home!! was gone in less than 24 hours. everyone loves it!!
Was really good and fairly simple. Gravy came out delicious as well. Had to cook meat a bit longer then suggested but once it was finished it was tender and flavorful.
This is a perfect recipe as is! The only thing I changed is I used regular cremini mushrooms since it’s what I had. This recipe is going going straight into my favourites box, it’s the one I’ll use from now on.
Delicious, a great way to serve a pork loin. Only thing i did was use fresh herbs. Have made this a few times and it is my go to pork loin recipe. Love the flavors. Thank you Bren for a great recipe. Made this for the Jan.2018 Clean East Challenge. It is Delicious and would recommend it highly.