Mushroom Pork Loin

Adapted from 

2 pound pork loin roast or tenderloin

1 garlic clove, peeled and cut in half

2 teaspoons paprika

2 tablespoons butter

8 ounces sliced cremini mushrooms

2 teaspoons fresh lemon juice

1/4 teaspoon oregano

1/4 teaspoon salt

1/2 teaspoon fresh ground pepper

1/2 cup port wine, plus more if needed

1 tablespoon all purpose flour

3/4 cup vegetable broth

Preheat the oven to 375.

Trim the roast and rub with the cut side of the peeled garlic.  Sprinkle with paprika.  In a small bowl, combine the mushrooms, lemon juice, oregano, salt, and pepper.  Mince the garlic clove and add to the bowl.  In a separate bowl, combine the vegetable broth and flour.

Heat the butter in a large oven-proof skillet over medium high heat.  Brown the pork on all sides.  Add the mushroom mixture to the pan, stirring and turning the pork to coat with the seasonings.  Add the port wine, scraping the bottom of the pan.

Move the skillet to the preheated oven.  Roast until the internal temperature reaches 160 degrees using an instant-read or oven-proof thermometer, around 30 minutes, adding more wine if the skillet becomes dry.  Remove the skillet from oven and move the pork to a cutting board.  Tent with aluminum foil.

Put the skillet back over medium-high heat.  Stir the flour and broth mixture into the pan juices (with the mushrooms).  Bring to a boil and stir for 2-3 minutes, until thickened.  Slice the pork and serve with the mushroom gravy.

Belle of the Kitchen