Friday Night Feast: Pork with Mushroom Sauce

Thursdays are a killer for me this semester.  They generally consist of a long day ending with a late night in class.  Thankfully, though, they are followed by Fridays!  That's when I get to go on my time-table, exercising if and when I want, grocery shopping, and (my favorite) cooking a good meal.  Whether it's just the two of us, or we have friends over, Friday night is the best time to relax and enjoy.  We'll just ignore the fact that Saturday is a study day around here. 

I think that this pork loin recipe is perfect for this transitional weather that the whole country seems to be experiencing.  It is comfort food, but it's not overly heavy.  And the best part is, it's mostly hands-off, so you can work on your side dishes or sip your wine while it roasts.  I served it over goat cheese grits with a side of collard greens, but it would be excellent over polenta or rice as well. 

I do hope that you and your family has a fabulous Friday night!

Mushroom Pork Loin

2 pound pork loin roast or tenderloin
1 garlic clove, peeled and cut in half
2 teaspoons paprika
2 tablespoons butter
8 ounces sliced cremini mushrooms
2 teaspoons fresh lemon juice
1/4 teaspoon oregano
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 cup port wine, plus more if needed
1 tablespoon all purpose flour
3/4 cup vegetable broth

Preheat the oven to 375.

Trim the roast and rub with the cut side of the peeled garlic.  Sprinkle with paprika.  In a small bowl, combine the mushrooms, lemon juice, oregano, salt, and pepper.  Mince the garlic clove and add to the bowl.  In a separate bowl, combine the vegetable broth and flour. 

Heat the butter in a large oven-proof skillet over medium high heat.  Brown the pork on all sides.  Add the mushroom mixture to the pan, stirring and turning the pork to coat with the seasonings.  Add the port wine, scraping the bottom of the pan. 

Move the skillet to the preheated oven.  Roast until the internal temperature reaches 160 degrees using an instant-read or oven-proof thermometer, around 30 minutes, adding more wine if the skillet becomes dry.  Remove the skillet from oven and move the pork to a cutting board.  Tent with aluminum foil. 

Put the skillet back over medium-high heat.  Stir the flour and broth mixture into the pan juices (with the mushrooms).  Bring to a boil and stir for 2-3 minutes, until thickened.  Slice the pork and serve with the mushroom gravy. 

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