A Cozy Kitchen Aroma
Herb-Braised Pork with Mushrooms is a dish that fills my kitchen with delightful aromas. As I gather my ingredients, I can already imagine the tender pork loin melting in my mouth, perfectly complemented by the savory mushrooms. This recipe, Herb-Braised Pork with Mushrooms, has become a favorite in my home because it’s simple yet elegant. I often prepare it for family dinners or special occasions, where everyone gathers around the table, eager to share a comforting meal.
Searing Perfection
As I begin the process, I first season the pork loin with salt and pepper. The feel of the coarse sea salt against the meat reminds me of my grandmother’s kitchen, where she always taught me the importance of seasoning. After letting it sit, I heat olive oil in my trusty Dutch oven. The sizzle of the pork as it hits the hot oil is music to my ears. I sear it until it’s beautifully golden, creating that rich crust that locks in all the flavors. While the pork rests, I turn my attention to the mushrooms and garlic, stirring them until the kitchen smells heavenly.
Building Flavors
Once the mushrooms release their moisture, I deglaze the pan with dry white wine. The bubbling sound as it reduces brings back memories of my cooking classes, where we learned to bring out the flavors of each ingredient. I add in fresh rosemary and thyme, letting them mingle with the other flavors. It’s a simple step, but it elevates the dish to a whole new level. Nestling the pork back in the mixture, I cover it and let the oven work its magic, turning my kitchen into a cozy haven.
A Joyful Feast
Finally, after letting the pork rest, I slice it and serve it over creamy polenta, draping the rich mushroom sauce over the top. The first bite is always the best, and with each mouthful of Herb-Braised Pork with Mushrooms, I feel the warmth and love that goes into home cooking. This dish is not just a recipe; it’s a reminder of family, tradition, and the joy of sharing a meal. I can’t wait for my loved ones to dig in and enjoy every moment together.
Table of Contents
Chef’s Notes- Herb-Braised Pork with Mushrooms
- Room Temperature Pork: Let the pork loin sit at room temperature for about 30 minutes before cooking. This ensures even cooking throughout the meat.
- Searing Technique: For the best sear, ensure the skillet is hot before adding the pork. Avoid moving it around too much during the first searing to achieve a golden crust.
- Use a Meat Thermometer: To achieve perfect doneness, use an instant-read thermometer. The pork should reach an internal temperature of 145°F for optimal juiciness.
- Enhancing the Sauce: Consider adding a tablespoon of balsamic vinegar or a teaspoon of Dijon mustard to the sauce during the simmering stage for extra depth of flavor.
- Garnish Ideas: Fresh herbs like parsley or a sprinkle of grated Parmesan cheese can elevate the presentation and flavor. A dash of lemon juice can also brighten the dish just before serving.
- Meal Pairing: This dish pairs wonderfully with creamy mashed potatoes or polenta. A crisp green salad with a light vinaigrette balances the richness of the pork and sauce.
Herb-Braised Pork with Mushrooms
4
15
minutes45
minutes350
kcal1
minuteDive into the delightful flavors of our Herb-Braised Pork, where tender pork loin meets savory mushrooms and a rich wine-infused sauce. This recipe is a perfect blend of simplicity and elegance, making it ideal for both everyday dinners and special occasions. With aromatic herbs and a hearty accompaniment of polenta, this dish promises to impress your taste buds and guests alike. Whether you’re a seasoned chef or cooking for the first time, this dish guarantees a satisfying and memorable meal every time!
Ingredients
- Proteins
2 pounds boneless center-cut pork loin secured with kitchen twine
- Seasonings
1 1/2 tsp coarse sea salt
1/2 tsp freshly ground black pepper
- Fats
3 tbsp extra virgin olive oil
- Vegetables
1 pound cremini mushrooms sliced into quarters
8 small white scallions trimmed, use only the white parts
3 large cloves of garlic crushed
- Liquids
1/2 cup dry white wine
1 cup low-sodium chicken broth
- Herbs and Aromatics
3 sprigs fresh rosemary
6 sprigs fresh thyme
8 strips citrus orange peel 3 inches each
- Accompaniments
Creamy mashed potatoes prepared for serving
- Alternative Ingredients:
Pork Loin: Turkey loin or beef tenderloin
Dry White Wine: Apple cider or white grape juice non-alcoholic
Polenta: Mashed potatoes or rice
White Button Mushrooms: Cremini or shiitake mushrooms
Corsican Muscat Wine: Chardonnay or Sauvignon Blanc
Chicken Stock: Vegetable broth for a vegetarian option
Directions
- **Seasoning the Pork** – Begin by evenly sprinkling the pork loin with coarse sea salt and freshly ground black pepper. Ensure all sides are well-coated to enhance the flavor during cooking. Let the seasoned pork sit while you prepare the skillet.
- **Searing the Meat** – In a large dutch oven or ovenproof skillet, heat the extra virgin olive oil over medium-high heat. Place the seasoned pork loin into the hot oil and allow it to sear undisturbed for about 3 minutes until one side achieves a golden brown color. Flip the pork and repeat the searing process on all sides, totaling approximately 12 minutes, to lock in the juices and create a flavorful crust. Once browned, remove the pork from the skillet and set it aside on a cutting board.
- **Cooking the Vegetables** – In the same skillet, add the sliced cremini mushrooms, white scallions, and crushed garlic cloves. Cook over medium-high heat, stirring frequently, until the mushrooms release their moisture and the liquid evaporates, roughly 8 minutes. This step builds the base flavor for the sauce. Pour in the dry white wine, stirring to scrape up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 5 minutes, intensifying the sauce’s richness. Add the low-sodium chicken broth, fresh rosemary, and thyme sprigs. Let the mixture simmer undisturbed for 3 minutes to meld the flavors.
- **Roasting the Pork** – Return the seared pork loin to the skillet, ensuring it’s nestled among the mushroom mixture. Cover the dutch oven or skillet, then transfer it to a preheated oven at 400°F. Roast until the internal temperature of the pork reaches 130°F, approximately 30 minutes. This ensures the pork remains juicy and tender. Once roasted, remove the pork from the oven and transfer it to a cutting board to rest for 5 minutes, allowing the juices to redistribute. Meanwhile, add the citrus orange peel strips to the mushroom mixture in the skillet. Bring the sauce to a boil over medium-high heat and let it simmer until slightly thickened, about 3 minutes. Discard the orange peel strips, rosemary, and thyme sprigs.
- **Serving** – Remove and discard the kitchen twine from the pork loin. Slice the meat against the grain into thin slices. Serve the succulent pork slices over a generous portion of creamy mashed potatoes, topped with the rich mushroom and wine sauce for a hearty and flavorful meal.
Equipment
- Dutch Oven
- chef’s knife
- cutting board
- instant read thermometer
Nutrition Facts
- Calories: 350kcal
- Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 90mg
- Sodium: 800mg
- Potassium: 500mg
- Carbohydrates: 15g
- Fiber: 3g
- Sugar: 4g
- Protein: 30g
- Vitamin A: 500IU
- Vitamin C: 10mg
- Calcium: 50mg
- Iron: 2mg
FAQs- Herb-Braised Pork with Mushrooms
Can I use a different cut of pork?
Yes! You can substitute the pork loin with turkey loin or beef tenderloin, but cooking times may vary.
What if I don’t have white wine?
If you prefer a non-alcoholic option, you can use apple cider or white grape juice as a substitute for dry white wine.
Can I make this dish in advance?
Absolutely! You can prepare the pork up to the roasting stage, then refrigerate. When ready to serve, let it come to room temperature and roast as directed.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to preserve moisture.
What can I serve as a side dish?
Besides creamy mashed potatoes or polenta, you can also serve roasted vegetables, a simple salad, or even crusty bread to soak up the delicious sauce.
