This Roasted Pork Loin with mushrooms, shallots, thyme, and tarragon is an easy but elegant meal to serve at a dinner party or as a weeknight meal. The pork is coated in thyme and tarragon, seared until it has browned, and is then cooked in a white wine, mushroom, and shallot sauce. The pork comes out tender and flavorful, and the sauce can be made into a delicious gravy.
This recipe for Roasted Pork Loin is based on my sister’s recipe. It is so easy to prepare, loaded with flavor, and it tastes even better the next day. I know some people think of pork as being boring or dry, but that isn’t the case with this recipe.
I recently prepared this Roast Pork Loin to serve as part of a traditional British Sunday Roast. A Sunday Roast is a meal that is served at pubs in the UK on Sunday afternoons.
I recreated the meal, and I made all the fixings – roasted potatoes, vegetables, and Yorkshire Pudding. A Sunday Roast can be made with any meat, but I chose pork loin because I had been wanting to try Kelly’s recipe.
We invited friends over, so I purchased just over 2 pounds of pork, which came in two pieces. I cooked both pieces of meat together in a dutch oven. I always like to cook pork in a dutch oven since I can sear the meat on the stove and then put it right into the oven. It makes things easier.
I know that cooking a roast can seem intimidating, but I think that pork is easy to prepare. It cooks quickly, this recipe can be prepared in under an hour. If you want to make sure that your pork is cooked perfectly, invest in an in-oven thermometer, that you can constantly monitor the temperature of the meat.
For extra tender pork, I recommend thinly slicing the pork, and letting it slowly simmer in the gravy for 30 minutes. If you have any leftovers, store the pork in the gravy. It will become incredibly tender as it sits in the gravy overnight. This is definitely one of those meals that tastes even better the next day.
How to make Roasted Pork Loin:
Roasted Pork Loin
Ingredients
- 2 1/4 pounds Pork Loin
- about 3 tablespoons Olive Oil
- 1/2 cup White Onion chopped
- 3 cloves of Garlic finely chopped
- 3 Shallots chopped
- 8 ounces of sliced Mushrooms
- Sea Salt
- Black Pepper
- 1 tablespoon plus 1 teaspoon Thyme
- 1 tablespoon plus 1 teaspoon Tarragon
- 2 cups White Wine
- 1 cup Chicken Broth
Instructions
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Heat your oven to 350 degrees.
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First, you want to sauté the onions, garlic, shallots, and mushrooms. Heat 1 tablespoon of olive oil in a dutch oven over medium heat. Add the onions and the garlic, and sauté for 2 minutes before adding the shallots and mushrooms. Add 1 teaspoon of thyme, 1 teaspoon of tarragon, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Stir to combine. Let cook for 3 minutes, then add 1 cup of white wine and let cook for another 3 minutes. Then remove from the dutch oven and set aside.
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Rub the pork with 1 tablespoon of olive oil and then sprinkle with the remaining thyme and tarragon, plus a generous amount of salt and pepper. Turn the meat over and coat all sides.
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Add just enough olive oil to coat the bottom of the dutch oven, and heat over medium-high heat. Once hot, add the pork and brown all sides, this will take about 2-3 minutes per side.
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Once the pork has browned, return the sautéed onions, shallots, and mushrooms to the dutch oven. Pour 1 cup of white wine and 1 cup of chicken broth over. Bring to a simmer, and then place the lid on the dutch oven and place the pork in the oven. If you are using an in-oven thermometer, this is the time to insert it.
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Cook the pork until it reaches 150 degrees. This will probably take 30-40 minutes.
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You can simply serve the pork with the sauce as is, or you can thicken it into a gravy. To thicken the sauce into a gravy, remove the pork from the dutch oven and place on a cutting board. Strain out the mushrooms, onions, and shallots so that you are left with only the liquid. Melt 1 tablespoon of butter in the bottom of the dutch oven, and whisk in 1 tablespoon of flour. Return the liquid to the pot, and whisk to combine. Bring to a slow simmer, and let the gravy thicken. Return the mushrooms, onions, and shallots to the dutch oven and let them simmer in the gravy for 1 minute. For extra tender pork, thinly slice it and let it simmer in the gravy for about 30 minutes, adding more chicken broth if the gravy becomes too thick.
Recipe Notes
For extra tender pork, I recommend thinly slicing the pork, and letting it slowly simmer in the gravy for 30 minutes. If you have any leftovers, store the pork in the gravy. It will become incredibly tender as it sits in the gravy overnight. This is definitely one of those meals that tastes even better the next day.
