Printable Savory Pork Roast Recipe
This braised pork loin is easy to make and packed with flavor. The pork sears with a very nice crust, then it cooks in the broth until it's tender. The mushrooms and juices left in the pot make a delicious gravy to spoon over the top.
Servings: 6 people
Ingredients
- 3 pounds boneless pork loin
- 1 tablespoon olive oil
- 8 ounces sliced mushrooms
- 1 medium onion diced
- 3 cloves garlic minced
- 1½ cups chicken broth
- ½ cup dry white wine
- 1 tablespoon Worcestershire sauce
- 1 tablespoon butter
Instructions
Dutch Oven Braised Pork Loin
- Preheat the oven to 325°F.
- Pat the pork loin dry with a paper towel and season with salt and black pepper.
- Heat the olive oil in a Dutch oven over medium-high heat.
- Sear pork for 2–3 minutes per side, until golden brown.
- Transfer the pork to a cutting board and reduce the heat to medium.
- Add the mushrooms and onion. Cook for 3–4 minutes.
- Add the garlic and cook for another 30 seconds.
- Pour in the wine and scrape the browned bits from the bottom of the pan.
- Add the chicken broth and Worcestershire sauce. Return the pork to the pot.
- Cover with a tight-fitting lid and transfer to the oven.
- Braise for 45–60 minutes, or until the internal temperature reaches 145°F.
- Transfer the pork to a serving platter, loosely cover with aluminum foil, and let it rest for 10–15 minutes.
- Place the Dutch oven over medium heat and simmer the braising liquid until slightly reduced.
- Melt the butter into the pan sauce, then slice the pork and serve with the mushrooms and gravy.
Slow Cooker Braised Pork Loin
- Season the pork with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the pork for 2–3 minutes per side.
- Transfer the pork to the slow cooker.
- Add the mushrooms and onion to the skillet and cook for 3–4 minutes.
- Add the garlic, followed by the wine. Scrape up the browned bits.
- Pour everything into the slow cooker and add the chicken broth and Worcestershire sauce.
- Cover and cook on LOW for 3–4 hours, checking the pork toward the early end of the cooking time.
- Remove the pork when it reaches 145°F and let it rest for 10–15 minutes.
- Stir the butter into the cooking liquid before serving.
- Important Slow Cooker Note
- Pork loin is much leaner than pork shoulder, so don't cook this one all day. Longer cooking won't make pork loin more tender the way it does a fatty pork butt—it can become dry.
Stovetop Braised Pork Loin
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Season and sear the pork for 2–3 minutes per side.
- Remove the pork and reduce the heat to medium.
- Cook the mushrooms and onion for 3–4 minutes.
- Add the garlic and cook for 30 seconds.
- Add the wine and scrape the browned bits from the bottom of the pan.
- Add the broth and Worcestershire sauce.
- Return the pork to the pot and bring the braising liquid to a gentle simmer.
- Reduce to low heat, cover, and cook for about 45–60 minutes, turning the pork occasionally.
- Remove the pork when it reaches 145°F and rest for 10–15 minutes.
- Stir the butter into the pan sauce before serving.
Instant Pot Braised Pork Loin
- Select Sauté and add the olive oil.
- Season the pork and sear it for 2–3 minutes per side.
- Remove the pork and set aside.
- Add the mushrooms and onion and cook for about 3 minutes.
- Add the garlic and cook briefly.
- Pour in the wine and scrape the bottom of the pot thoroughly.
- Add the chicken broth and Worcestershire sauce.
- Place the pork on the trivet above the liquid.
- Lock the lid and cook on HIGH pressure for 15 minutes.
- Allow a 10-minute natural pressure release, then carefully release the remaining pressure.
- Check the pork with a meat thermometer. It should reach at least 145°F.
- Remove the pork and let it rest.
- Select Sauté and reduce the cooking liquid with the mushrooms.
- Stir in the butter and serve the sauce over the sliced pork.
Freezer Meal Instructions
- Combine the pork loin, mushrooms, onion, garlic, and Worcestershire sauce in a freezer-safe bag.
- Remove as much air as possible, seal, label, and freeze for up to 3 months.
- Do not add the olive oil, wine, chicken broth, or butter before freezing.
- Thaw overnight in the refrigerator. Sear the pork and continue with the slow cooker or Dutch oven directions.
- Freezing Cooked Braised Pork Loin
- Cool the pork and pan sauce completely. Slice the pork and place it in an airtight container with enough sauce to help keep the meat moist.
- Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently over low heat.
Video
Notes
Optional additions:
Salt and black pepper, to taste
Fresh rosemary or sage
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
Fresh parsley for serving
Cornstarch or flour for thickening the pan sauce For best results, use a boneless pork loin roast, not pork tenderloin. They're different cuts of meat and require different cooking times. Use a meat thermometer and remove the pork when the internal temperature reaches 145°F. Let the roast rest before slicing.
Fresh rosemary or sage
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
Fresh parsley for serving
Cornstarch or flour for thickening the pan sauce For best results, use a boneless pork loin roast, not pork tenderloin. They're different cuts of meat and require different cooking times. Use a meat thermometer and remove the pork when the internal temperature reaches 145°F. Let the roast rest before slicing.