Roasted Pork Loin with Mushroom Gravy

I fixed another simple roasted pork loin but this time I decided to add some fresh mushrooms.  Very simple and quick to do; everything came out great I don’t think I would change a thing.

  • 2 1/5 pound pork loin roast
  • 12 o.z. mushrooms
  • salt, pepper, garlic powder, and dried sage
  • 1 1/2 cups chicken stock
  • 2 Tbs corn starch
  • 2 Tbs cool water

Oil small roasting pan; spread mushrooms in bottom of pan and lay pork on top.  Season with salt, pepper, garlic, and sage if desired.

Roast at 350 degrees for about one hour.  I wanted to brown mine a little so I kicked it to broil for about 5 minutes before removing from the oven.  Once done remove roast from pan leaving mushrooms behind.  Cover roast and set aside.  Add chicken stock to pan to deglaze; I then transferred to a sauce pan to finish making the gravy.  Heat to a slight boil.  Mix together cornstarch and cool water and add to simmering sauce.  Stir until thickened.  Serve with mashed potatoes if desired.

Enjoy ~ Kimberly

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