Pork Loin Roast with Baby Bellas Recipe
Boneless pork loin is roasted with baby portabella mushrooms, garlic, and wine, and then is served with a quick and easy seasoned pan sauce.
Was really good and fairly simple. Gravy came out delicious as well. Had to cook meat a bit longer then suggested but once it was finished it was tender and flavorful.
Easy once you get past all the different steps & wording. I used others suggestion & rubbed the spices on the roast which I think brought out flavor more than just mixed in with the mushrooms. I baked the loin at 350 for about 75 min & it was very juicy, but cooked more than we would usually do. When I took the meat thermometer to the meat it was up to 160 & still rising. Next time I'll bake at 350 for an hour and see how that is. If the directions weren't so wordy where I wouldn't lose my place in what I was doing the recipe would've probably gotten a 5 star. Now I've underlined the "need to do" things so I can follow it better.
My husband says, "ten stars!!!" Yep, this will now be in my menu line up. Easy, quick and delicious! I'm so glad I found this recipe! Thanks!!
My new favorite pork roast recipe. I doubled the garlic, (garlic fan) and that made for spectacular flavor. Used red wine instead of white, it gave the sauce a deep brown color which added to its appeal. Also doubled the mushrooms, and glad I did! My family, kids included, asked for seconds. The sauce was the best part, but the roast was a close second.
Brown sugar, garlic powder, and seasoned salt add great flavor to a roast pork loin. Root vegetables share the pan and roast at the same time, so this is really a one-pan meal.
When you see pork loin marked down at your store, stock up for a few meals. Go ahead and grab an extra loin for freezing, too. The thick cuts freeze well, and you've always got a great meal just waiting in your freezer.
Easy to prepare and perfect for the fall season, this apple cider-braised pork roast is bursting with flavor.