Garlic Herbed Pork Loin with Mushroom Wine Sauce

Tender, moist garlic herbed pork loin smothered in a rich homemade creamy mushroom and wine gravy. A truly delicious and impressive roast to serve on special occasions or even weeknights.

A rich and savory mushroom wine sauce is a decadent pairing that only enhances the flavors of the meat. Pork loin is one of the most tender and lean cuts of pork, and ideal for roasting.

This recipe is simple enough for anyone to make, with about 6 ingredients, besides a few pantry staples. Coat the loin with a generous mixture of garlic and dried herbs, and roast at a high heat. While it’s in the oven you can prep the sauce. Garlic and fresh mushrooms, with a white wine reduction, distills a distinctly flavorful base.

How to season pork loin

The best way to add a lot of flavor to pork loin roast is to rub it with a mix of fresh or dried herbs, spices, salt and pepper. For this pork loin I rubbed the meat in minced garlic cloves and a blend of Italian herbs.

Italian seasoning consists of dried rosemary, oregano, basil and thyme and adds so much flavor to the pork. You can choose whatever herbs you prefer, fennel seeds and marjoram would also work really well.

How to thicken sauces and gravy

What makes a great sauce or gravy is not only the flavor but the consistency. There’s nothing better than a silky smooth sauce to pour over roast meats and fluffy mash and this mushroom sauce goes perfectly with the pork loin.

The best way to thicken sauces is to add either cornstarch or flour which will thicken the sauce as it’s heated. You only need a small amount because you don’t want to taste the flour you just want enough to create a slightly thick and smooth sauce.

Tips for making mushroom wine sauce

Adding wine to sauces gives great depth of flavor can really transform a sauce from great to an insanely delicious, lick your plate clean one. Here are some tips to remember when cooking with wine:

• Make sure to cook the sauce long enough to burn off the alcohol. You want all of the flavors without it being overpowering and you certainly don’t want a strong alcohol taste in your sauce.
• Cook with a wine that is fresh and you would drink. If it’s not good enough to drink then flavors will negatively affect the sauce.
• Half and half creates a rich and creamy sauce that cooks down to a thick gravy-like sauce. Smother liberally over the tender roasted pork loin for a truly special meal.

How to bake pork loin in oven 

• Bring the pork out of the fridge 20-30 minutes before roasting. If you add any cold meat to a hot oven it will tighten and toughen the meat.
• Bake 45–60 minutes at to 425º F, or about 20 minutes per pound. Cook to an internal temperature of 145º F. for medium rare or 160º F. for medium.
• Just as importantly let the meat rest after roasting for at least 10 minutes this helps keep the meat tender and juicy. If you cut the meat too soon all the flavor and juices will run out of it.
• Cook the pork for 20 minutes per pound it should reach an internal temperature of  145º F for medium-rare or 160º F for medium. It cooks slightly as it sets, so I recommend 145º.

Looking for another pork loin recipe? Try this pork sirloin pot roast!

What Sides to Serve with Pork Loin

• Mashed potatoes
• Baked Potato Wedges
• Green beans
• Roast carrots
• Parsnips
• Squash (roasted or mashed)
• Potato Salad
• Coleslaw Salad

More delicious pork recipes you might like:

• How to Grill Pork Chops
• Pressure Cooker Chile Verde Pork
• Honey Mustard Pork Chops
• Apricot Pork Chops
• Pork Fajita Tacos
• Pork Satay Skewers
• Coffee Rub Grilled Pork Chops
• Grilled Peach and Pork Kabobs
• Carolina Pulled Pork
• Pork Quesadillas
• Spinach Parmesan Stuffed Pork Loin
• Honey Mustard Pork Chops with Potatoes

Garlic Herbed Pork Loin with Mushroom Wine Sauce recipe at-a-glance:

Flavor profiles: Savory pork loin paired with a rich mushroom wine-reduced sauce.
Texture: Tender, moist pork with a slightly crunchy garlic herb coating. Topped with a thick, creamy sauce.
Dietary Options/Substitutions: Use gluten-free all-purpose flour for GF.

Garlic Herbed Pork Loin with Mushroom Wine Sauce

Written by Matt | Plating Pixels

Tender and moist garlic herbed pork loin; smothered in a rich mushroom wine sauce gravy. 

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Entree

Cuisine American

Servings 8 servings

Calories 319 kcal

Ingredients

  

1x2x3x

Garlic Herbed Pork Loin

• 2 ½ pound pork loin roast
• 3 tablespoons Italian seasoning
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cloves garlic minced
• 3 tablespoons olive oil

Mushroom Wine Sauce

• 1 tablespoon olive oil
• 3 garlic cloves minced
• 12 ounces sliced white mushrooms
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ cup white wine
• 1 cup half and half
• 1 tablespoons cornstarch stirred into 1-tablespoon water
• Optional: fresh parsley leaves as garnish

Instructions

 

Garlic Herbed Pork Loin

• Preheat oven to 425º F. In a small bowl, mix together Italian seasoning, salt, pepper, garlic and olive oil. Place pork loin in a foil or parchment lined baking dish. Evenly rub mixed seasoning blend all over pork, including bottom.
• Bake 45–60 minutes (about 20 minutes per pound), to reach an internal temperature of 145º F for medium-rare or 160º F for medium. Remove and allow to rest 5–10 minutes. Cut into slices and serve.

Mushroom Wine Sauce

• Close to when pork loin is finished cooking: Heat olive oil in a large pan or skillet to medium-high heat. Add garlic and cook 2 minutes until light golden color. Add mushrooms, salt and pepper; sauté 5–7 minutes to desired doneness.
• Stir in white wine and cook 3–4 minutes to evaporate most of liquid. Reduce heat to medium, add half and half and cornstarch. Cook 5 minutes, stirring often, to thicken up sauce.
• Spoon sauce over roasted pork loin slices and garnish with optional parsley.

Notes

• Bring the pork out of the fridge 20-30 minutes before roasting. If you add any cold meat to a hot oven it will tighten and toughen the meat.
• Just as importantly let the meat rest after roasting for at least 10 minutes this helps keep the meat tender and juicy. If you cut the meat too soon all the flavor and juices will run out of it.
• Cook the pork for 20 minutes per pound. It cooks slightly as it rests, so I recommend baking to an internal temp of 145º F.

Nutrition Facts

Garlic Herbed Pork Loin with Mushroom Wine Sauce

Amount per Serving

Calories

319

% Daily Value*

Fat

 

16

g

25

%

Saturated Fat

 

4

g

25

%

Cholesterol

 

100

mg

33

%

Sodium

 

666

mg

29

%

Potassium

 

742

mg

21

%

Carbohydrates

 

6

g

2

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

34

g

68

%

Vitamin A

 

140

IU

3

%

Vitamin C

 

1.9

mg

2

%

Calcium

 

74

mg

7

%

Iron

 

1.8

mg

10

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword easy pork loin, garlic pork loin, roasted pork loin

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