Seasoned Pork Roast with Mushroom Sauce
Elevate your dinner table with this incredibly flavorful Seasoned Pork Roast with Mushroom Sauce, a dish that combines tender, herb-infused pork with a creamy, rich sauce that’s nothing short of perfection. This elegant yet approachable recipe starts with a juicy pork loin roast slathered in a fragrant blend of garlic, rosemary, thyme, and paprika, delivering bold, savory flavors in every bite. Roasted to golden perfection, the pork is paired with a luscious mushroom sauce made with sautéed button mushrooms, butter, cream, and a touch of chicken broth for silky smoothness. Perfect for a hearty family meal or a sophisticated dinner party, this recipe is as versatile as it is delicious. Serve it over a bed of mashed potatoes, alongside steamed vegetables, or with crusty bread to soak up the sauce. With just 15 minutes of prep time, this show-stopping dish is the ideal way to impress without the fuss—comfort food made gourmet!
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Recipe Information
Ingredients
- 3 lbs Pork loin roast
- 2 tbsp Olive oil
- 3 pieces Garlic cloves, minced
- 2 tsp Fresh rosemary, chopped
- 1 tsp Fresh thyme leaves, chopped
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 8 oz Button mushrooms, sliced
- 3 tbsp Unsalted butter
- 1 tbsp All-purpose flour
- 1.5 cups Chicken broth
- 0.5 cups Heavy cream
- 1 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Pat the pork loin roast dry with paper towels and place it on a cutting board.
In a small bowl, mix together olive oil, minced garlic, rosemary, thyme, paprika, salt, and black pepper to form a paste.
Rub the seasoning paste evenly over the pork roast, ensuring all sides are coated.
Place the seasoned roast in a roasting pan or baking dish, fat-side up.
Bake in the preheated oven for 60–70 minutes, or until an internal temperature of 145°F (63°C) is reached. Use a meat thermometer to check the temperature.
While the pork roast is cooking, prepare the mushroom sauce. In a medium skillet, melt the butter over medium heat.
Add the sliced mushrooms and sauté for 5–7 minutes, or until golden and tender.
Sprinkle the flour over the mushrooms and cook for 1 minute, stirring constantly to avoid lumps.
Gradually pour in the chicken broth while whisking to combine. Let the mixture simmer for 2–3 minutes until slightly thickened.
Stir in the heavy cream and cook for an additional 2–3 minutes. Reduce heat to low and keep warm until ready to serve.
Once the pork roast is done cooking, remove it from the oven and let it rest for 10 minutes before slicing.
Serve the sliced pork roast with the warm mushroom sauce spooned over the top. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
4378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.6 g | 379% | |
| Saturated Fat | 117.5 g | 588% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1288 mg | 429% | |
| Sodium | 4100 mg | 178% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.6 g | ||
| Protein | 381.7 g | 763% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 341 mg | 26% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 6944 mg | 148% | |
*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.
