I remember many Sunday dinners at my grandmom's house that featured a roasted pork loin as the main dish. Roast pork is easy and elegant and can be seasoned in so many ways. For this dinner I chose garlic and herbs and finished it with a Mushroom Wine Gravy.
When making my gravy I added my liquid slowly which gave me a richer, thicker gravy.
The best part - tasting it along the way!!
Garlic and Herb Rubbed Roast Pork Loin with a Mushroom Wine Gravy
- 2 lb pork loin
- 2 Tbsp olive oil
- 3-4 cloves of garlic
- Cracked black pepper
- A few pinches each of dried thyme, sage, and Italian seasoning blend (or whatever herbs you prefer)
- 1 Tbsp butter
- 1 c chopped mushrooms (white or crimini)
- 1 clove garlic, minced
- Salt and pepper
- 1 Tbsp flour
- 1/2 c dry white wine
- 1 c chicken broth
- Preheat your oven to 450 degrees
- Mix the olive oil, garlic, salt, pepper, thyme, Italian seasonings. Rub the mixture all over the pork loin, and then set the pork on a rack in a roasting pan.
- Roast on 450 degrees for 10 minutes, and then lower your heat to 300 degrees and roast until the internal temperature reaches 140-145 for medium or 155 for well (approximately 25 minutes per pound). Transfer the pork to a dish and let rest for 10-15 minutes. Do not discard the drippings from the pan.
- Just before you take the pork out of the oven, melt the butter in a saucepan and add the mushrooms. Season with salt and pepper and cook, stirring, until the mushrooms soften, about 8 minutes.
- Add the garlic and sauté 1 minute
- Add the flour and stir to coat everything, and then add the wine, stirring until it has absorbed.
- Lower the heat and add the broth, 1/4 c at a time, stirring for 2-3 minutes. Repeat until you have used all of the broth and you have the consistency and quantity of gravy that you want. You can also add the drippings from the roasting pan when you first add the broth.
- Slice the pork and serve with the gravy.