1tablespoonscornstarchstirred 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. (medium rare) - 160º F. (medium). Remove and allow to rest 5–10 minutes (it cooks slightly as it sets, so I recommend 145º). Cut into slices before serving.
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 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.