Home » Pork Recipes » Garlic Herbed Pork Loin with Mushroom Wine Sauce

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 close up of a slice of Garlic Herbed Pork Loin on a white plate with Mushroom Wine Sauce on top

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.

Italian seasoning in a small white bowl with olive oil

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 anfd 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.

A close up of Mushroom Wine Sauce in a pan topped with fresh parsley

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.

Garlic Herbed Pork Loin on a cutting board cut into slices

What Sides to Serve with Pork Loin

A slice of Garlic Herbed Pork Loin on a plate with Mushroom Wine Sauce over the top

More delicious pork recipes you might like:

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.

Leave a comment below and star rating if you made this recipe or want to share your thoughts.

 

Are you following me on Pinterest, InstagramFacebook, and Twitter? Also, sign up for our newsletter to get all our recipes and cooking tips.

Garlic Herbed Pork Loin with Mushroom Wine Sauce recipe - www.platingpixels.com
Print
5 from 3 votes

Garlic Herbed Pork Loin with Mushroom Wine Sauce

Tender and moist garlic herbed pork loin; smothered in a rich mushroom wine sauce gravy. 
Course Entree
Cuisine American
Keyword easy pork loin, garlic pork loin, roasted pork loin
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Calories 319kcal
Servings 8 servings
Author: Matt Ivan
Did you know? Servings and ingredient amounts can be adjusted on all my recipes. Click the green number above to change.

Ingredients

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 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Cholesterol 100mg33%
Sodium 666mg29%
Potassium 742mg21%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 34g68%
Vitamin A 140IU3%
Vitamin C 1.9mg2%
Calcium 74mg7%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Like this recipe?Visit @platingpixels on Pinterest to discover more. Pin it with button below to save recipe for later.
Don't forget to leave a comment below and rate this recipe if you like it →
Garlic Herbed Pork Loin with Mushroom Wine Sauce
Entrees and Dinner Recipes | Gluten-Free Recipes | Keto Recipes | Pork Recipes | Recipes

Similar Posts

22 Comments

  1. Can I make this earlier in the day and heat it up at dinner time…hat to be doing sauces at the last minute when I am hosting a dinner party!

    1. That’s a great question and you totally could! I recommend cooking the pork a bit less to about 140º. That way it’s not overcooked when reheated. Thanks!

  2. I made this last night for company. Holy cow! It was delicious. The only thing I did differently was substitute fat free almond milk for the half and half, and it was still rich. Thank you for the recipe! I will be making this again soon.

    1. Hi Erika. You could sub it with a stock or broth but dry wine adds a unique flavor. If you don’t mind cooking with alcohol, I love using dry vermouth as it stores for months or longer, even after opening.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating