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Rosemary Pork Loin with Creamy Mushroom Sauce

You’ll find there’s not a ton of meat on this site. It’s not my forte. I’ll attempt any baked good but I lack confidence with meat; cooking it well seems to involve a sixth sense for temperature, braising liquids, and “when it’s done”. What’s strange about this is that I taught a meat unit with my high schoolers!  

I can tell you where the cuts come from and how they should be cooked (low, slow, in liquid or fast, dry heat), and even describe the differences between dry rubs, marinades, and brining. What’s missing? The confidence! If you find yourself in agreement with me, please know that this recipe is both technically and ACTUALLY easy.

If I can’t have an “all in one bowl” dinner, I try to expend energy on only one part of the meal. I served this meat with a big balsamic dressed mixed green salad. It was a filling but healthy dinner (and still great the next night for leftovers).

If you’ve been a pork tenderloin devotee in the past, have no fear for this cut. Nutritionally (and calorically) they are identical, as they’re basically from the same part. The tenderloin is the smaller, darker portion on the end of a pork loin. The pork loin is almost always sold with a “fat cap”. I trim this off before cooking and find it doesn’t make enough difference to justify me having to cut it off on my dinner plate. The sauce is a wonderful counterpart to the lean white meat, and it takes about two seconds to throw together. It’s not a pretty sauce, but I ate the leftovers plain so I can vouch for it’s deliciousness.

Rosemary Pork Loin with Creamy Mushroom Sauce

Serves 4

2 1/2 – 3 lb. Pork Loin, trimmed of any visible (and easily accessible) fat

4 garlic cloves, minced

2 tbsp. fresh minced rosemary or 2 tsp. dried

1 tsp. kosher salt

1/2 tsp. black pepper

zest of 1 lemon

2 tbsp. olive oil


*Pan drippings

8 oz. white mushrooms, finely chopped

1/4 c. skim or lowfat milk

2 tsp. all purpose flour

1/4 tsp. black pepper

1/4 tsp. kosher salt

1/4 tsp. garlic powder

1. Preheat oven to 400 degrees and line a rimmed baking/roasting sheet with foil (make sure foil bends and goes up the edges of the pan – you will need to collect juices after cooking).

2. Place trimmed meat on pan and combine garlic, rosemary, salt, pepper, lemon zest and olive oil in a small mixing bowl.


3. Rub mixture all over top and sides of meat. Place meat in oven and cook for about 40 minutes or until meat thermometer registers almost 145 degrees.


4. Remove meat to cutting board and tent with foil to rest about ten minutes. Scrape pan juices into small skillet or saucepan and heat over medium high heat.



5. Add mushrooms and cook until they release their liquid, liquid evaporates, and mushrooms begin to turn golden, about five minutes.

6. Add milk, flour, salt, pepper, and garlic powder and turn heat to low. Cook, stirring, until mixture thickens. Cover and remove from heat while slicing the meat.

7. Slice meat and serve, topped with sauce.