Roast Pork Loin with Portobello Mushroom and Tarragon Sauce

Cooking Difficulty Intermediate
Serves 6
  • Oven
  • Stove Top


Pork Loin:
1 Canadian pork loin, centre roast, boneless, about 2.5 lbs (1.25 kgs)
1 large clove garlic, cut into slivers
1 tsp (5 mL) each: salt, pepper
1 tbsp (15 mL) Canola or other vegetable oil

Mushroom Tarragon Sauce:
1 tbsp (15 mL) butter
2 tsp (10 mL) minced shallots
1 tsp (5 mL) minced garlic
4 Portobello mushrooms, stems removed, caps halved and sliced
1 cup (250 mL) dry red wine
1/4 cup (50 mL) roughly chopped tarragon leaves
1/2 cup (125 mL) whipping cream

Cooking Instructions

Pork Loin:
1. Pre-heat oven to 325°F (160°C). Using a small sharp knife, make deep slits all over fat surface of roast and insert garlic slivers. Season with salt and pepper.

2. Heat oil in a large oven-proof skillet over medium-high heat and brown pork on fat-covered side. Turn roast over and place into oven.

3. Roast until pork's internal temperature reaches 155°F (68°C), about 1 hour. Remove from oven; tent with foil and allow to rest 15 minutes before slicing. Meanwhile, prepare sauce. 

Mushroom Tarragon Sauce:
1. Place a skillet over medium-high heat and add butter. When butter starts to foam, add shallots and minced garlic; sauté about 1 minute. Add mushrooms and sauté 2 minutes.

2. Add wine and bring to a rolling boil. Add cream, reduce heat and simmer 1 to 2 minutes. Add tarragon and any juices that have collected around the resting roast.

3. Continue to simmer until sauce begins to thicken. Check seasoning, add salt and pepper if necessary and serve with sliced roast.

*Tip: This recipe can be applied to any pork roast, bone-in or boneless.
*Tip: Shallots add a milder, sweeter note to dishes than regular onions, but if you don't have any shallots onions will do.
*Tip: Searing a roast as described here is one extra step, but it adds flavour and improves colour.

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