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No. 0211 Italian Free recipe

Roast Pork Loin with Sauteed Wild Mushrooms

Thick, tender slices of garlic-rubbed roast pork loin are crowned with earthy mushrooms sauteed until dark and caramelized, then finished with fruity olive oil and chopped parsley. Simple Italian-leaning flavors make it elegant enough for Sunday lunch yet easy to pull together.

4.5 from 1,416 cooks

Slice of roast pork loin topped with dark sauteed mushrooms, parsley and olive oil
Photo: Luca Luperto on Pexels
Prep
15 min
Cook
1 hr 15 min
Total
1 hr 30 min
Serves
6
Level
Easy
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Method 6 steps

  1. Heat the oven to 400 F. Rub the pork with half the garlic, the rosemary, 2 tbsp oil, salt and pepper.

  2. Sear the loin in an ovenproof skillet over medium-high heat for 8 minutes, turning, until browned on all sides.

  3. Transfer to the oven and roast 45 to 55 minutes, until the center reaches 145 F. Rest for 10 minutes.

  4. Meanwhile heat 2 tbsp oil in a wide pan over high heat. Add the mushrooms in a single layer and leave them undisturbed for 4 minutes, until browned, then stir and cook 4 minutes more.

  5. Add the remaining garlic and the wine, cook until nearly evaporated, then swirl in the butter and half the parsley.

  6. Carve the pork into thick slices, pile the mushrooms on top and finish with a drizzle of olive oil and the rest of the parsley.

Tap a step to mark it done.

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