Rosemary & Mushroom Pork Roast

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Serves | Prep Time | Cook Time 45-55

Why I Love This Recipe

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.

Ingredients You'll Need

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.

Questions, Comments & Reviews

Sounds great! Going to try this one after the Holiday...

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