Print

Pork Loin Roast with Mushroom Sauce

Course Dinner, lunch
Cuisine American, European
Keyword pork loin roast, pork lon, roasted pork
Prep Time 20 minutes
Cook Time 1 hour 55 minutes
Resting time 10 minutes
Total Time 2 hours 15 minutes
Servings 8 servings
Calories 387kcal
Author Victor

Ingredients

Pork loin

  • 4 lb pork loin (boneless)
  • 1 Tbsp fresh rosemary (crushed)
  • 2 Tbsp fresh sage (crushed; or 1 1/2 tsp dried sage leaves)
  • 1 tsp fresh thyme (crushed; or 1/2 tsp dried thyme leaves)
  • 1 tsp kosher salt
  • 1/2 tsp coriander seeds (crushed)
  • 2 cloves garlic (pressed)

Mushroom sauce

  • 1 lb cremini mushrooms (or button mushrooms, sliced about 1/4" - 3/8" thick)
  • 2 Tbsp olive oil
  • 1 shallot (thinly sliced)
  • 1 cup dry sherry (or Madeira, or dry vermouth)
  • 1 cup chicken stock
  • 1 Tbsp soy sauce
  • 2 tsp cornstarch (dissolved in 1 Tbsp of water)
  • Salt (to taste)
  • Black pepper (to taste)

Instructions

  • Preheat oven to 425F.
  • Crush coriander seeds in a mortar. Add the fresh herbs and crush together with the coriander seeds.
    Crushing herbs in a mortar.
  • Mix the crushed herbs and coriander seeds with salt and pepper in a small bowl.
  • Rub the pork loin with the seasoning, patting it to make sure the seasonings stick well. Position the pork loin on a rack fitted over a baking pan lined with foil. Make sure that the fat cap is on top of the loin.
    Pork Roast rubbed with herbs and spices.
  • Insert a BBQ or meat thermometer, put the loin in the oven and roast at 425F for 15 minutes. Reduce temperature to 325F and continue to roast until the temperature in the center of the thickest part of the loin reaches 140F, about 50 - 70 minutes. 
    Pork loin roast with thermometer inserted.
  • Remove the meat from the oven, tent with a piece of foil and let rest for 10 minutes before carving.
    Finished pork roast with browned top skin.
  • Meanwhile, heat the oil in a skillet over medium-high heat. Saute the garlic and the shallot for 1 minute. Add the mushrooms and continue sauteing for another 5 minutes or so, until the mushrooms begin to brown.
  • Add the sherry wine and continue cooking until most of the liquid evaporates.
  • Pour in the chicken stock and the soy sauce. Bring to a boil. Add the cornstarch mixture and simmer for about 2 minutes, until it thickens. Season with salt and pepper to taste.
    Mushroom sauce in a skillet.
  • Serve the pork loin with your favorite side dish (these garlic mashed potatoes are the best match for this dish) with mushroom sauce spooned over it.

Nutrition

Calories: 387kcal | Carbohydrates: 6g | Protein: 53g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 143mg | Sodium: 576mg | Potassium: 1176mg | Fiber: 0g | Sugar: 2g | Vitamin C: 0.7mg | Calcium: 35mg | Iron: 1.9mg