Rosemary & Mushroom Pork Roast
1 large (4 to 5 lb) or 2 small (2 lb each) pork tenderloins
2 tbsp olive oil
fresh ground black pepper
2 tbsp minced garlic
5-6 fresh rosemary sprigs
1 medium red onion
2 pkg whole mushrooms
1 1/2 cups red wine or red cooking wine
2 tsp cornstarch
2 tsp warm water
Preheat oven to 400F
In a large roasting pan, rub olive oil and minced garlic over pork tenderloin.
Top with fresh ground black pepper and pour 1/2 cup of red wine over pork.
Roast, uncovered, 20-25 minutes.
Meanwhile, roughly chop onion and strip leaves from half of the rosemary sprigs.
Rinse mushrooms and toss with chopped onion and striped rosemary leaves.
Arrange around pork and pour remaining 1 cup red wine over pork and mushrooms.
Top pork with remaining rosemary sprigs.
Continue to roast 25-30 minutes, until roast is done but still slightly pink and tender in the center.
Baste with pan juices and wine occasionally.
Remove from oven and let stand 10-15 minutes.
Remove whole rosemary sprigs from pork.
Thinly slice pork and arrange roasted mushrooms and onions around pork slices.
Pour pan juices into a small saucepan or serving bowl.
Combine cornstarch and warm water, whisk into pan juices.
Serve sauce with pork and mushrooms.
Pairs Well With
This recipe pairs pork with red wine, fresh rosemary, garlic, and red onions. Adjust the proportions according to the size of the pork tenderloin. I used red cooking wine, but you could also select your favorite red wine. Please welcome another Jenn Original Recipe.