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Pork Loin with Porcini Mushrooms

Pork Loin with Porcini Mushrooms is a fall main course with intense flavor, tender meat and mixed mushrooms, for a truly special holiday menu.
Recipe Pork Loin with Porcini Mushrooms
  • Difficulty Easy
  • Preparation 1 hour and30 minutes
  • Servings for 6 people

Picture bringing to the table a simple meat main course that still wins everyone over with its intense aromas and rich flavor: pork loin with mushrooms is exactly that, the perfect meeting of a delicate lean meat and the richness of sautéed porcini mushrooms. This dish, made to celebrate every season but at its best as a fall dish or at holiday dinners, is prepared with care, following a few essential steps to get tender pork that stays juicy.

The secret to a truly memorable pork loin and porcini recipe is slow cooking after searing the meat well over high heat: that way the flavors of the loin and the mushrooms, perhaps with a mix of other varieties added, blend into a rich cooking liquid that turns every slice into a small masterpiece. It is an easy pork loin roast that you can also make ahead: just reheat it shortly before serving and it loses nothing in tenderness or aroma, which makes it ideal both as a Sunday lunch recipe and for an elegant dinner with porcini mushrooms.

If you like to experiment in the kitchen, we also recommend tasty variations such as Roast Pork Loin, delicate Pork Loin with Orange Sauce or tempting Pork Loin with Apples. And if you love mushrooms, don’t miss Braised Pork Cheeks with Mushrooms or the inviting Scaloppine with Mushrooms.

Tie on your apron and let the aromas of the season inspire you: with this pork loin enriched with mushrooms and herbs, you will turn any occasion into a special moment to share with your family or with guests.

Ingredients for 6 people

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Method

  1. To make the Pork Loin with Porcini Mushrooms, first put the oil, the butter and the sprig of rosemary in a pot and sear the piece of pork loin over high heat on all sides. Deglaze with a little white wine and, once the alcohol has evaporated, season with salt and pepper, add a little vegetable broth and cook for about 30-40 minutes, adding more hot broth as you go so the meat doesn’t dry out too much.
    Making pork loin with mushrooms, step 1
    Making pork loin with mushrooms, step 2
    Making pork loin with mushrooms, step 3
  2. Meanwhile, in a separate pan, sauté the sliced onion with a drizzle of oil and the butter. When it has softened, add the mushrooms, cleaned beforehand and cut into chunks. Let them take on flavor for a moment, then deglaze with a little white wine. Season with salt and pepper and cook for about 15 minutes.
    Making pork loin with mushrooms, step 4
    Making pork loin with mushrooms, step 5
  3. When they are done, add the parsley, stir, and add the pan of mushrooms to the pork loin to flavor it. Then continue cooking everything together for another 30-40 minutes.
    Making pork loin with mushrooms, step 6
    Making pork loin with mushrooms, step 8
  4. When it is ready, slice the pork loin and plate it with the cooking juices and the mushrooms. There you have it: your Pork Loin with Porcini Mushrooms is ready to enjoy.
    Pork loin and porcini mushrooms

Variations and Alternatives

If you prefer, you can cook the mushrooms directly with the pork loin, sautéing garlic and onion together and adding the mushrooms just before deglazing with the white wine. For a gourmet touch to your Pork Loin with Porcini Mushrooms, as soon as it is ready you can blend part of the mushrooms into a smooth cream to coat the slices of loin. And if you’re not worried about calories, you can also enrich this mushroom cream with a little heavy cream.

Tips

To slice the pork loin perfectly, wait for it to cool: that way the meat fibers won’t fall apart. Make sure the cooking juices are not too dry, or add another half ladle of broth, so you can reheat the loin and give it more flavor shortly before serving.

Storage

Pork Loin with Porcini Mushrooms keeps in the fridge in an airtight container for about 2-3 days. When you are ready to eat it, reheat it in a pan with a splash of water or vegetable broth.

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