Pork Loin with Mushroom Lomo Con Champinones
Indulge in the rich, savory flavors of Pork Loin with Mushroom (Lomo Con Champiñones), a dish that pairs tender, oven-roasted pork with a luxuriously creamy mushroom sauce. Perfect for cozy dinners or special occasions, this recipe combines aromatic garlic, sautéed onions, and earthy button mushrooms to create a flavor-packed foundation, all brought together with a splash of white wine and velvety heavy cream. The pork loin is expertly seared for a golden crust before being oven-roasted to juicy perfection, while the mushroom sauce gets a fragrant finish with fresh parsley. Easy to prepare in just under an hour, this dish offers restaurant-quality elegance that can be savored right at home. Serve it with a side of crusty bread or roasted vegetables to soak up every drop of the sauce. Keywords: pork loin recipe, creamy mushroom sauce, Lomo Con Champiñones, roasted pork dinner, easy weeknight meals.
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Recipe Information
Ingredients
- 1 lb pork loin
- 2 tbsp olive oil
- 2 tbsp butter
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 8 oz, sliced button mushrooms
- 0.33 cup dry white wine
- 0.5 cup heavy cream
- 0.33 cup chicken stock
- 2 tbsp, chopped fresh parsley
- 1 tsp, to taste salt
- 1 tsp, to taste black pepper
Instructions
Preheat your oven to 375°F (190°C).
Season the pork loin generously with salt and black pepper on all sides.
In a large, ovenproof skillet, heat the olive oil over medium-high heat. Sear the pork loin on all sides until golden brown, about 2-3 minutes per side. Remove the pork from the skillet and set aside.
Reduce the heat to medium and add butter to the same skillet. Once melted, add the finely chopped onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they are browned and their moisture has mostly evaporated.
Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
Stir in the heavy cream and chicken stock, mixing well to combine. Bring the sauce to a gentle simmer.
Return the seared pork loin to the skillet, spooning some of the sauce over the meat.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Carefully remove the skillet from the oven and transfer the pork loin to a cutting board. Let it rest for 5 minutes before slicing.
Meanwhile, stir the freshly chopped parsley into the mushroom sauce and adjust seasoning with salt and pepper as needed.
Slice the pork loin into 1/2-inch thick slices and serve with the creamy mushroom sauce spooned over the top.
Nutrition Facts
Calories |
2187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.8 g | 201% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 551 mg | 184% | |
| Sodium | 2900 mg | 126% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 12.9 g | ||
| Protein | 137.3 g | 275% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 179 mg | 14% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3079 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
