Pork Loin Roast with Sautéed Mushrooms



7-pork loin roast

By Warren Dew (Own work) [CC-BY-SA-3.0], via Wikimedia Commons

Pork loin roast with sautéed mushrooms – sounds like an elegant meal is waiting to be whipped up and served!

A gorgeous piece of pork and the right kind of fragrant ingredients blend together to create a carnivore’s ultimate gourmet desire. The succulent meat gets an equally compelling company of a rustic side dish of sautéed mushrooms, thus promising you a mouthwatering gastronomic journey during dinnertime. The dish carries the look of several hours of hard work. But in reality, you barely need to spend 30 minutes in the kitchen for the prepping the meat and cooking the side dish. The rest is taken care by the oven. The end result is an uber-chic main course which will make your family members and guests shower you with praises and rave reviews.

Coming to the flavors, the pork roast has the rich tan of paprika, delicious whiff of the herbs and fiery kick of the cayenne pepper. The earthy tone of the mushrooms, sautéed in almond butter, makes the meat taste yummier and teases your appetite with its wild flavors.

It’s the perfect experience where extravagance is born out of simplicity.


Serves: 12

For the pork loin roast:

  • 3 lb pork sirloin
  • 1 ysp garlic powder
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • 1 tbsp paprika
  • ½ tsp cayenne pepper
  • ½ tsp ground black pepper
  • 1 tsp sea salt
  • 2 tbsp olive oil

For the sautéed mushrooms:

  • 1 lb assorted dried mushrooms (button, chanterelle, black trumpet, cremini etc)
  • 2 tbsp olive oil
  • 4 tbsp almond butter
  • 4 tbsp fresh parsley leaves, finely chopped


  • For the pork, spoon the olive oil in a small bowl and stir in the paprika, cayenne pepper, dried herbs, sea salt and a large pinch of black pepper until well combined into a thin paste.
  • Rub this mixture all over the pork, and place it in resealable bag.
  • Leave it in the fridge overnight to marinate.
  • Next day, warm up your oven to 350 degrees F.
  • Place the marinated pork onto a wire rack, nestled within a rimmed baking pan and place it in the oven.
  • Roast for 1 ½ hours, uncovered, until it internal temperature rises upto 150 degrees F and the meat is cooked to medium-rare doneness.
  • In the meantime, place the dried mushrooms in a medium bowl and pour enough water to just cover it.
  • Set aside for 20 minutes to soak and then drain it out.
  • To cook the side dish, drizzle 2 tbsp olive oil in a large skillet and add the butter into it.
  • Heat the mixture over high heat until the butter melts and toss the mushrooms into the pan.
  • Stir fry them for 5 minutes or until the juices ooze out from them and they brown nicely.
  • Stir in a dash each of seasonings to taste and continue to cook until the mushrooms dry up again.
  • Scatter the chopped parsley on top and give the mixture a nice stir until distributed evenly.
  • Stir fry briskly for few seconds and transfer it into a medium bowl.
  • Once the pork is ready, remove from oven and set aside until cool enough to handle.
  • Cut it into semi-thin slices and dish them out onto serving plates.
  • Place a heaping tbsp of the sautéed mushrooms alongside each serving and serve warm.