Pork Loin Roast with Baby Bellas

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8x10-inch casserole dish. (5 minutes)

Using a sharp knife, create 1/2-inch slits in the pork loin roast. Thinly slice 2 garlic cloves and insert the slices into the slits. Set the roast aside. (10 minutes)

Place the chopped baby bella mushrooms in the bottom of the prepared casserole dish. Sprinkle with dried parsley, dried thyme, salt, and pepper. Using a microplane or fine grater, grate the remaining garlic clove over the mushrooms. (5 minutes)

Heat olive oil in a large skillet over medium-high heat. Place the pork loin roast in the hot skillet and sear, turning occasionally, until lightly browned on all sides. Aim for a rich golden color. (5 minutes)

Transfer the seared pork loin roast to the casserole dish, nestling it atop the bed of seasoned mushrooms. (2 minutes)

In a separate cup or small bowl, stir together the dry white wine and chicken broth. Pour this mixture into the skillet, and bring to a boil over medium-high heat. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet – these add incredible flavor to the sauce. (5 minutes)

Pour the wine mixture over the pork loin roast and mushrooms in the casserole dish. (1 minute)

Roast in the preheated oven until the pork is cooked through and slightly pink in the center. This should take about 50 minutes. Use an instant-read thermometer inserted into the thickest part of the roast to ensure it reaches at least 145 degrees F (63 degrees C). (50 minutes)

Remove the roast from the oven and transfer it to a serving dish. Tent loosely with aluminum foil to keep warm while you prepare the pan sauce. (2 minutes)

Pour the pan drippings from the casserole dish into a saucepan. Bring to a boil over medium-high heat and cook until the liquid is reduced by about half, concentrating the flavors. (5 minutes)

In a small bowl, whisk together the cornstarch and water until smooth. Slowly pour this slurry into the boiling pan drippings, stirring constantly, and cook until the sauce thickens to your desired consistency, about 3 minutes. (3 minutes)

Slice the pork loin roast and serve immediately, spooning the sautéed mushrooms and luscious pan sauce over the top. Enjoy! (5 minutes)