Pork Loin Roast With Baby Bellas
Always choose a pork loin roast that has a lot of fat on the top.
Recipe Summary Pork Loin Roast With Baby Bellas
Savoury, easy and delicious. This is for garlic lovers.
Ingredients | Pork Loin Roast1 (3 pound) boneless pork loin roast, trimmed of fat3 cloves garlic, divided8 small baby bella mushrooms, roughly chopped½ teaspoon dried parsley¼ teaspoon dried thymesalt and ground black pepper to taste1 teaspoon olive oil½ cup dry white wine½ cup chicken broth1 teaspoon cornstarch, or as needed½ cup waterDirectionsPreheat oven to 375 degrees F (190 degrees C). Grease an 8x10-inch casserole dish.Make 1/2-inch slits in pork roast using a sharp knife. Slice 2 garlic cloves; place garlic slices into the slits in pork roast.Place mushrooms in the bottom of the prepared casserole dish. Sprinkle parsley, thyme, salt, and pepper over mushrooms; grate remaining garlic clove with a microplane grater over mushrooms.Heat olive oil in a large skillet over medium-high heat; place pork in hot skillet and cook, turning, until lightly browned on all sides, about 5 minutes. Transfer pork to the casserole dish.Stir white wine and chicken stock together 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 warm serving dish; cover to keep warm.Pour drippings with mushroom mixture 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 cook until thickened, about 3 minutes. Slice pork roast and serve with mushroom pan sauce.Info | Pork Loin Roastprep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
TAG : Pork Loin Roast With Baby BellasMain Dish Recipes, Pork, Pork Roast Recipes,