Garlic Herbed Pork Loin with Mushroom Wine Sauce recipe -

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
Servings 8 servings
Calories 319kcal
Author Plating Pixels


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


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.


  • 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.


Calories: 319kcal | Carbohydrates: 6g | Protein: 34g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 100mg | Sodium: 666mg | Potassium: 742mg | Fiber: 1g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 1.9mg | Calcium: 74mg | Iron: 1.8mg