Roasted Pork Loin

 


I got a really great deal on some really fresh pork loin and some muchrooms yesterday and this is what I did with it... I entered this particular recipe in a "Make it with Mushrooms" contest for the mushroom council of America (I didnt actually know there was a MCA before yesterday)when I was looking up the name of the mushrooms I had bought... They were BUTTON mushrooms... tasty.


Funny story about this recipe.. it has white wine in it. Every few months I have to buy a bottle of red and a bottle of white wine.I freeze it in ice cube trays and store it for cooking in the freezer.As I dont drink generally, and as I live in a really small town where everybody knows everybody else, its interesting to actually BUY the wine. I go to a conservative church and since I am involved in ministry it is especially sticky... so anyway yesterday I was in the wine aisle at our grocery store (Id really LIKE to get my wine from a real wine shop.. but GAH! Try explaining THAT to sister Bertha better-than-you!)I was deciding between an Australian white and something random from California (never cook with wine that wouldnt taste good to drink, luckily our local Bi-lo has a pretty good selection as far as my budget goes) and round the corner? You guessed it. I looked like a guilty little kid... I stammered something like.. "hellosisterberthahowareyou?I ambuyingthiswinetogoinarecipeIamtryingtonightallthealcoholcooksoutIpromise" She just kinda stood there looking at me.... and I noticed her hand slowly moving into her cart..to sneakily cover something up. And then I saw it. A six pack of winecoolers. I had to giggle to myself.

Here is my recipe entry.

2 lb pork loin trimmed of excess fat
1 cup white wine
1/2 cup olive oil
1 tsp dried rosemary
3 or 4 garlic cloves minced
salt and pepper
1 lb mushrooms cleaned and cut in half
1 large onion sliced thinly


In a bowl combine wine,olive oil,rosemary and garlic. Salt and pepper the pork and place inside a roasting bag. Place onion and mushrooms over and around the pork and let rest in refrigerator at least one hour.

Preheat oven to 350 degrees. Bake pork loin for 35-45 minutes.
remove pork and vegtables. Strain drippings and thicken with flour and water until gravy consistency. Serve over potatoes.