Ingredients

• 1 , 3 pound
• 3 cloves garlic , divided
• 8 small baby bella mushrooms , roughly chopped
• 0.5 teaspoons dried parsley
• 0.25 teaspoons dried thyme
• salt and ground black pepper to taste
• 1 teaspoon olive oil
• 0.5 cups dry white wine
• 0.5 cups chicken broth
• 1 teaspoon cornstarch , or as needed
• 0.5 cups water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x10-inch casserole dish.
2. 2 Use a sharp knife to make 1/2-inch slits in pork roast. Slice 2 garlic cloves; place garlic slices into the slits. Set aside.
3. 3 Place mushrooms in the bottom of the prepared casserole dish. Sprinkle parsley, thyme, salt, and pepper over mushrooms. Using a microplane, grate remaining garlic clove over mushrooms.
4. 4 Heat olive oil in a large skillet over medium-high heat. Place pork in the hot skillet and cook, turning occasionally, until lightly browned on all sides, about 5 minutes. Transfer pork to the casserole dish.
5. 5 Stir together white wine and chicken stock in a cup; pour into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour wine mixture over pork.
6. 6 Roast in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer roast to a serving dish; tent with aluminum foil to keep warm.
7. 7 Pour drippings into a saucepan; bring to a boil and cook until liquid is reduced by half. Stir cornstarch into water until smooth; pour into drippings and boil until thickened, about 3 minutes. Slice pork roast and serve with mushrooms and pan sauce.

Nutrition per serving