White Wine Pork Loin
by Jesi LopezWhen pork loin roasts go on sale, give this recipe a try. I also made this recipe frugal by adding some of my stock of canned mushroom soup to make the delicious sauce for the roast.
White Wine Pork Loin
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
North American
Servings
4-6
Prep Time
30 minutes
Cook Time
30 minutes
To get a good sear on the pork loin, a heavy bottom skillet works perfectly. Slicing the roast and the simmering it in the sauce finished the roast beautifully. I hope you enjoy it!
Ingredients
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2 pound pork loin roast
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2 tablespoon butter
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½ cup white wine
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½ cup chicken broth
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½ cup mushroom soup
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2-3 garlic cloves, minced
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1 teaspoon mustard
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Seasoning salt, to taste
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Salt and black pepper, to taste
Directions
Over medium heat, melt butter in a heavy bottom skillet.
Season the pork loin with seasoning salt and place into the skillet fat side down. Allow it to sear to golden brown.
Flip the roast to sear on the other side of the roast. When brown, remove the roast from the skillet and set aside.
Mince garlic and place into the skillet. Pour in white wine and deglaze all the brown bits at the bottom of the skillet.
In a separate bowl, mix together mushroom soup, broth, and mustard until well combined.
Slice the seared roast and layer it into the skillet. Season slices with salt, to taste.
Pour mushroom sauce over the pork slices and bring mixture to a boil. Cover and cook the pork over medium heat, until cooked through.
Enjoy 🖤