Pork Loin Roast with Mushrooms

Hello and welcome! Today’s recipe is so perfect for Fall. With cooler temperatures outside, staying cozy and warm inside with the aroma of a roast cooking away in the oven is so comforting. I especially love a roast like this Pork Loin Roast with Mushrooms because the mushrooms are just as much a part of the dish as the pork loin. And the sauce we will make from the braising liquid is rich and delicious; with white wine and the aroma of oranges, it makes this Pork Loin Roast with Mushrooms an unforgettable meal. Let’s get right to it!

Pork Loin Roast Prep

We can prep as we go with this recipe. The first thing to do is preheat the oven to 400 degrees F. Adjust the oven rack to the center position. I have a two-pound pork loin roast, bone in. Salt all sides of the roast with kosher salt and let sit while we gather the rest of the ingredients.

I have 24 ounces of white button mushrooms. Pearl onions and garlic. Sweet white wine and an orange. We will also need low sodium chicken stock, 5-7 sprigs of fresh rosemary and thyme. Wash off the mushrooms and let them drain in a colander. Drizzle about 1 tablespoon of vegetable or grapeseed oil in a Dutch oven over medium-high heat. Place the pork loin roast into the hot oil.

We will brown each side of the roast. It’s about 6-7 minutes for the first side, then about 4-5 minutes for each additional side. While that is happening, you can peel the pearl onions. This is a pretty tedious prep task. If you want to just go with a regular-sized onion, go for it. Chop a large onion into 1-inch chunks. Smash and rough chop 3-5 cloves of garlic.

The Mushrooms

When the loin roast is browned on all sides, transfer it to a clean quarter sheet tray or plate. Reduce the heat under the Dutch oven to low and chop the mushrooms in half and toss them directly into the pot. Once all the mushrooms are in turn the heat back up to medium-high. Then you can finish peeling the pearl onions if you went that route.

We want the mushrooms to get some really nice, deep browning. Stir them occasionally and let them cook and brown, about 10 minutes.

Then add the onions and the garlic. Next add one cup of the white wine. Let the wine boil and simmer until it’s reduced by half, about 5 minutes.

Now add the 2 cups of chicken broth. Season with a heavy pinch of kosher salt and several cranks of black pepper. Tie the fresh herb sprigs together in a bundle and add the bundle to the pot. Bring the mixture up to a simmer.

When the mixture is simmering, add the pork roast back to the pot. Cover the pot, cut the heat and place the pot in the preheated oven. Set a timer for 35 minutes.

At the 35 minute mark, start temping the pork roast. We are looking for an internal temperature of 145 degrees to come up to 150 degrees for medium. If you like your pork medium-well or well done, look for an internal temp of 155-160. The temperature will continue to rise up to 5 degrees as the roast rests. My roast went for a total of 45 minutes.

Transfer the roast to a clean quarter sheet pan and tent it with foil while we make the sauce.

The Sauce

Turn the heat up under the Dutch oven to medium-high. Fish out the herb bundle. Add several wide strips of orange zest to the pot, along with the juice from that orange. Stir to combine and let the liquid boil and reduce to a thicker sauce. When the sauce has reduced and thickened, is darker in color and has a glossy look, it’s ready. Cut the heat.

Slice the pork roast into chops. Using the bones as guides, make your cuts between each bone. I slice the pork roast right in the pan so I can catch the juices. Arrange the pork chops on a serving plate and pour any accumulated juices from the pan over the chops.

Pork Loin Roast with Mushrooms

Use a large spoon or ladle to ladle the mushrooms, onions and sauce over and around the chops. Sprinkle the dish with chopped parsley for a little color and we are ready to serve!

During the last 10 minutes of roasting, I made some instant polenta to serve with this Pork Loin Roast with Mushrooms. Just follow the directions on the package, it takes only 3 minutes or so for instant polenta, so it’s an easy side for this pork roast.

This is a really wonderful dish. The sauce is so flavorful since it’s made from the braising liquid, we have all the pork flavor along with the earthy mushroom flavor. The white wine comes through and the orange juice and zest in the finished sauce adds brightness to the dish. The pork is tender and juicy. I love the variety of textures, especially when served with polenta; we have the tender chew of the meat, mushrooms are smooth and chewy and the polenta is creamy and soft.

This is one recipe to pin or bookmark; it would make a great alternative to turkey for Thanksgiving this year – if you want to do something a little different. I could see swapping the polenta for mashed potatoes and adding sage to the fresh herb bundle and serving some of the usual sides, like dressing and sweet potatoes.

Thanks for stopping by today, I do hope you add this recipe to your list of dinners to make this fall and winter, it’s really wonderful! If you want something a little different, try Pan Roasted Chicken and Mushrooms For Two, or Stuffed Pork Tenderloin with Apple Fennel Salad. Take care and be well, xo Kelly

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Pork Loin Roast with Mushrooms

(1 votes, average: 5.00 out of 5)

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Dinner, Main Course – American

By Kelly Djalali – Serves: 2-4

Prep Time: 45 Minutes – Cooking Time: ~50 Minutes – Total Time: ~1 Hour, 40 Minutes

Savory, earthy and bright, this Pork Loin Roast with Mushrooms highlights fall and winter flavors with a white wine braising liquid sauce.

Ingredients

• ~2-3 lb. Bone-in Pork Loin Roast
• Kosher Salt
• 1-2 tbsp. Grapeseed or Vegetable Oil
• 24 oz. Whole Button Mushrooms (3, 8-oz. packages), sliced in half
• 10 oz. Pearl Onions, peeled (or 1-2 Onions, chopped into 1-inch chunks)
• 3-5 large Cloves Garlic, smashed and rough chopped
• 1 cup White Wine (any sweet variety, or white grape juice)
• 2 cups Low Sodium Chicken Broth
• More Kosher Salt
• Black Pepper
• 3-5 Sprigs of Fresh Rosemary
• 3-5 Sprigs of Fresh Thyme
• 1 Orange: zest cut in wide strips and the juice
• Chopped Parsley as Garnish for final dish

Instructions

1

Preheat the oven to 400 degrees F. Adjust the oven rack to the center position.

2

Salt all sides of the roast with kosher salt and let sit.

3

Drizzle about 1 tablespoon of vegetable or grapeseed oil in a Dutch oven over medium-high heat. Place the pork loin roast into the hot oil.

4

We will brown each side of the roast. It's about 6-7 minutes for the first side, then about 4-5 minutes for each additional side. Turn the roast as it browns with tongs.

5

When the loin roast is browned on all sides, transfer it to a clean quarter sheet tray or plate. Reduce the heat under the Dutch oven to low and chop the mushrooms in half and toss them directly into the pot. Once all the mushrooms are in turn the heat back up to medium-high.

6

Stir the mushrooms occasionally and let them cook and brown, about 10 minutes.

7

Then add the onions and the garlic. Next add one cup of the white wine. Let the wine boil and simmer until it's reduced by half, about 5 minutes.

8

Now add the 2 cups of chicken broth. Season with a heavy pinch of kosher salt and several cranks of black pepper. Tie the fresh herb sprigs together in a bundle and add the bundle to the pot. Bring the mixture up to a simmer.

9

When the mixture is simmering, add the pork roast back to the pot. Cover the pot, cut the heat and place the pot in the preheated oven. Set a timer for 35 minutes.

10

At the 35 minute mark, start temping the pork roast. We are looking for an internal temperature of 145 degrees to come up to 150 degrees for medium. If you like your pork medium-well or well done, look for an internal temp of 155-160. The temperature will continue to rise up to 5 degrees as the roast rests. My roast went for a total of 45 minutes.

11

Transfer the roast to a clean quarter sheet pan and tent it with foil while we make the sauce.

12

Turn the heat up under the Dutch oven to medium-high. Fish out the herb bundle. Add several wide strips of orange zest to the pot, along with the juice from that orange. Stir to combine and let the liquid boil and reduce to a thicker sauce. When the sauce has reduced and thickened, is darker in color and has a glossy look, it's ready. Cut the heat.

13

Slice the pork roast into chops. Using the bones as guides, make your cuts between each bone. I slice the pork roast right in the pan so I can catch the juices. Arrange the pork chops on a serving plate and pour any accumulated juices from the pan over the chops.

14

Use a large spoon or ladle to ladle the mushrooms, onions and sauce over and around the chops. Sprinkle the dish with chopped parsley for a little color and we are ready to serve!

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