Pork Loin Roast with Mushrooms

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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.


  • ~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



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


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


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. Turn the roast as it browns with tongs.


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.


Stir the mushrooms 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.


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.


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!