Rosemary & Mushroom Pork Roast
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.