Garlic Herbed Pork Loin with Mushroom Wine Sauce


Blogger Plating Pixels thanks his wife with this garlicky, herb-loaded pork loin recipe. Check out his post to recreate the dish.


  • 2 1/2 pounds pork loin roast
  • 2 tablespoons italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 cloves garlic (minced)
  • 4 tablespoons olive oil
  • 1 tablespoon olive oil
  • 3 cloves garlic (minced)
  • 12 ounces white mushrooms (sliced)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons flour
  • 1/4 cup white wine
  • 1 cup half & half
  • fresh parsley leaves (as garnish, optional)


  1. To make pork loin: Preheat oven to 425 degrees 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 degrees F. (medium rare) to 160 degrees F. (medium). Remove and allow to rest 5 to 10 minutes (it cooks slightly as it sets, so I recommend 145 degrees F.). Cut into slices before serving.
  3. To make 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 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.
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