Garlic Herbed Pork Loin With Mushroom Wine Sauce


With fragrant Italian herbs and a velvety mushroom sauce, this pork roast recipe delivers elegant flavor perfect for any special occasion. Save the leftovers for roast sandwiches and fine dine at lunch.


  • 2 1/2 lb Chairman’s Reserve® Prime pork loin roast
  • 2 tablespoons Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 garlic cloves, minced
  • 4 tablespoons olive oil

Mushroom Wine Sauce:

  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 12 oz white mushrooms, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons flour
  • 1/2 white wine
  • 1 cup half & half
  • Fresh parsley leaves, as garnish (optional)


  • Pork loin:
    1. Preheat oven to 425°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. 
  • 2. Bake 45 to 60 minutes (about 20 minutes per pound), to reach an internal temperature of 145°F (medium-rare) to 160°F (medium). Remove and allow to rest 5 to 10 minutes (it cooks slightly as it sets, so I recommend 145°F). Cut into slices before serving.
  • Mushroom Wine Sauce: 
    3. 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 to 7 minutes to desired doneness. 
  • 4. Stir in flour, then white wine. Cook 3 to 4 minutes to evaporate most of liquid. Reduce heat to medium and add half and half. Cook 5 minutes, stirring occasionally, to thicken up sauce. 
  • 5. Spoon sauce over roasted pork loin slices and garnish with optional parsley.
  • Recipe courtesy of Matthew Ivan, Plating Pixels