Roasted Pork Loin With Wild Mushroons, Garlic, And

Name: Roasted Pork Loin With Wild Mushroons, Garlic, And Sage Pan Jus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pork loin and jus; 2 lbs pork loin, trimmed and tied; 2 tablespoons olive oil; 1 head garlic clove, separated but unpeeled; 2 bay leaves, lightly crushed; 3 sprigs fresh sage; 1/4 cup white wine; 1/2 cup chicken stock; fine sea salt; fresh ground black pepper; The mushrooms; 12 ounces wild mushrooms (such as morels, porcini, chanterelles and or or oyster mushrooms); 2 tablespoons canola oil; 2 tablespoons butter; 1 small shallot, finely minced; 2 teaspoons garlic cloves, finely minced; 2 sprigs fresh thyme

Servings: persons

Pork loin and jus
2 lbs pork loin, trimmed and tied
2 tablespoons olive oil
1 head garlic clove, separated but unpeeled
2 bay leaves, lightly crushed
3 sprigs fresh sage
1/4 cup white wine
1/2 cup chicken stock
fine sea salt
fresh ground black pepper
The mushrooms
12 ounces wild mushrooms (such as morels, porcini, chanterelles and or or oyster mushrooms)
2 tablespoons canola oil
2 tablespoons butter
1 small shallot, finely minced
2 teaspoons garlic cloves, finely minced
2 sprigs fresh thyme

1
Tie the pork loin with kitchen string; string it once lengthwise, then at 1-inch intervals crosswise.
2
Season generously with salt and pepper on all sides.
3
Heat the oil in a skillet, over medium high heat, then sear the pork on all sides, including the 2 ends, until a golden color.
4
Lower the heat, toss in the whole, unpeeled garlic cloves, cover, and let pan roast for 25 minutes.
5
Meanwhile, trim and clean the mushrooms.
6
Heat another skillet and cook the shallots, garlic, and thyme in the butter and garlic until softened, about 3 minutes.
7
Add the mushrooms and cook them until tender, about 5 minutes; set aside.
8
Continue to pan roast the pork until it registers 150 degrees F on an internal meat thermometer.
9
Transfer pork to a cutting biard and ket rest.
10
Return the pan to medium heat, stir in the bay leaves and sage, then deglaze the pan with wine.
11
Continue to cook until the wine is reduced by half; add the chicken stock, bring to a boil, and reduce a little more.
12
Stir in the mushrooms and let them infuse their flavor into the sauce.
13
Cut the pork into 1/2-inch slices and serve with the mushrooms and sauce.

1104

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Pork loin and jus, 2 lbs pork loin, trimmed and tied, 2 tablespoons olive oil, 1 head garlic clove, separated but unpeeled, and more.

Yes, Roasted Pork Loin With Wild Mushroons, Garlic, And Sage Pan Jus falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Pork Loin With Wild Mushroons, Garlic, And Sage Pan Jus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions