Pork Loin Roast with Mushroom Gravy
1 lb pork roast
For the marinade:
- 3 tbsp extra virgin olive oi
- 1 tbsp dried lavender
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 2 cloves of garlic chopped roughly for flavor
- 1 tsp of each S&P
- 15 baby bella mushrooms, washed and cut in thirds
- 1 medium yellow onion, sliced thin
- 1 tbsp flour
Preheat oven 375F.
You will need a baking pan covered in parchment.
Most of the time for marinades I like to take large zip-loc bags, add the ingredients with the meat and let sit in the fridge for an hour. But yesterday, I ran out of bags :\, and used a bowl.
In a bowl add the ingredients for the marinade. Take the roast and place in the bowl. Massage the marinade into the pork until it’s covered. I like to take a paring knife and pierce small slices into the pork so I get a few pieces of the garlic into the flesh. Let sit in marinade for 30 minutes in the fridge.
Spread the mushrooms and onions evenly on the bottom of the baking pan. Then rest the marinated roast on top of it all.
Place in top rack of oven for 35 minutes. Check temperature, with a meat thermometer, making sure it reaches anywhere between 153-160 in the thickest part. Once it’s reached temp, remove pork from pan and let rest on cutting board or plate while you make the gravy.
Take the mushrooms, onions and drippings and pour into a small pan (I used a small frying pan). Let heat up over medium heat, add in the flour and stir until the juices turn slightly brownish grey and it thickens. You can add additional s&p if needed.
Tomorrow’s post will be the real easy side of roasted potatoes that went with this.