Savoury, easy and delicious. This is for garlic lovers.

Bren

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8x10-inch casserole dish.

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  • 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.

Nutrition Facts

313 calories; protein 39.1g 78% DV; carbohydrates 1.9g 1% DV; fat 13.8g 21% DV; cholesterol 109.1mg 36% DV; sodium 106.8mg 4% DV. Full Nutrition
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Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/01/2016
7.31.16 My mother always put garlic slices in her pork roast, and it adds incredible flavor particularly in a boneless pork loin. The mushrooms were a nice touch and enhanced the gravy. There are times when you just want comfort food, and this pork roast definitely scratched my itch!. Thanks, Bren, for sharing your recipe. Read More
(11)
28 Ratings
  • 5 star values: 19
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/01/2016
7.31.16 My mother always put garlic slices in her pork roast, and it adds incredible flavor particularly in a boneless pork loin. The mushrooms were a nice touch and enhanced the gravy. There are times when you just want comfort food, and this pork roast definitely scratched my itch!. Thanks, Bren, for sharing your recipe. Read More
(11)
Rating: 5 stars
12/04/2016
Quick and easy, very tasty, the gravy is even better the next day, we also rubbed the pork down with the same spices, we will definitely make this again. Read More
(4)
Rating: 5 stars
01/11/2018
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. Read More
(3)
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Rating: 5 stars
09/21/2019
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. Read More
(3)
Rating: 5 stars
12/12/2016
My husband says, "ten stars!!!" Yep, this will now be in my menu line up. Easy, quick and delicious! I'm so glad I found this recipe! Thanks!! Read More
(3)
Rating: 4 stars
02/23/2019
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. Read More
(3)
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Rating: 5 stars
10/31/2016
This was a very good recipe and very easy to make. Very nice! Read More
(2)
Rating: 5 stars
02/10/2019
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! Read More
(2)
Rating: 5 stars
10/23/2019
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!!!!! Read More
(2)
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