Comida de la nevera
Creamy Mushroom Oven-Baked Pork Loin
Pork loin is browned in butter with rosemary, then finished in the oven while onions, garlic and mushrooms become a creamy soy-seasoned pan sauce. Cumin and dried garlic echo through both components, creating a rich main course with deep savoury flavour.
What you'll need.
- 700 g pork loin
- Salt and freshly ground black pepper, to taste
- 1 tsp ground cumin, divided
- 1 tsp dried garlic, divided
- 1 tbsp butter
- 2 rosemary sprigs
- 1 onion, chopped
- 1 garlic clove, chopped
- 250 g button mushrooms, sliced
- 1 tbsp cooking oil
- 200 ml broth
- 150 ml cream
- 1 tbsp soy sauce
How to make it.
- Season the pork with salt, pepper, half the cumin and half the dried garlic, then brown in butter with rosemary.
- Transfer the pork to a baking dish and bake at 180°C (350°F) for 20 to 25 minutes.
- Fry the onion, chopped garlic and mushrooms in oil until golden.
- Add the broth, cream, remaining cumin, dried garlic, pepper and soy sauce and simmer until slightly thickened.
- Rest and slice the pork, then serve with the creamy mushroom sauce.
My tips.
Rest the pork before slicing so its juices remain in the meat. For a thicker sauce, simmer it uncovered for a few extra minutes.
Good to know.
Can I use pork tenderloin?
Yes. Reduce the oven time because tenderloin is smaller and leaner.
Can I make the sauce ahead?
Yes. Reheat it gently and add a splash of broth if needed.
What should I serve with it?
Mashed potatoes, rice or green vegetables all work well.
Prep 15 min · Cook 40 min · Total 55 min · Serves 4
Nutrition.
~620 kcal · Protein 44 g · Fat 40 g · Carbs 20 g (approximate, calculated automatically)
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