Food Recipes Dinner Meat Dishes Pork Loin Braised with Mushrooms and Wine 4.7 (3) 3 Reviews Pork loin braised with mushrooms, citrus, and herbs is a traditional Corscian dish that deserves a place on your dinner table. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on November 1, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Greg DuPree Active Time: 1 hr 20 mins Total Time: 50 mins Yield: 4 servings If you’re in search of your next dinner party or holiday main course, you’ve come to the right place. Pork loin is an underutilized cut of pork that transforms into a meaty, succulent entrée. Fistfuls of fresh herbs, fragrant strips of orange peel, and plenty of garlic perfume the wine-infused braising liquid that penetrates this essential Corsican comfort food. The resulting jus is vibrant and richly seasoned; ladle extra over the polenta on each plate. Frequently asked questions Is a pork loin the same as a tenderloin? Both lean, pork loin and pork tenderloin are two different cuts of pork that come from different parts of the pig. Pork loin is a thick cut also called center cut pork roast that's sold on and off the bone. Pork tenderloin, on the other hand, is always sold boneless and is a slimmer, quick-cooking cut of tender meat. There are many ways to cook it, and we prefer searing, grilling, or roasting for the best results; it is too lean for braising. What is the best cooking method for loin? Pork loin is best when cooked low and slow so braising it or baking it at a low temperature for a long period of time will yield tender meat. As a rule of thumb, cook it for about 20 minutes per pound of meat. Insert a meat thermometer into the thickest part of the pork; when it registers between 135℉ and 140℉, remove it from the heat and let it rest before slicing and serving. Should you sear a pork loin before baking? Searing pork loin before braising or baking it creates a golden brown crust and helps develop more flavor than if you were to just cook it in liquid alone. However, you don’t need to dirty any extra dishes to do so. For this recipe, you can sear the pork in the same Dutch oven (or similarly heavy-bottomed pot) that you’ll use to braise it. Note from the Food & Wine Test Kitchen If you can’t find the Corsican Muscat suggested in this recipe, you can substitute Moscato d’Asti. Suggested pairing We recommend serving this umami-rich pork loin with an aromatic Corsican white wine. Ingredients 1 (2-pound) boneless center-cut pork loin, tied with kitchen twine 1 1/2 teaspoons coarse sea salt 1/2 teaspoon black pepper 3 tablespoons olive oil 1 pound white button mushrooms, quartered 8 small white spring onions (about 10 ounces), trimmed, white parts only 3 large garlic cloves, smashed 1/2 cup (4 ounces) Corsican Muscat wine 1 cup lower-sodium chicken stock 3 rosemary sprigs 6 thyme sprigs 8 (3-inch) orange peel strips Cooked polenta, for serving Directions Preheat oven to 400°F. Sprinkle pork evenly with salt and pepper. Heat oil in a large ovenproof skillet or Dutch oven over medium-high. Add pork to pan; cook over medium-high, undisturbed, until golden brown on one side, about 3 minutes. Turn pork. Repeat until each side is browned, about 12 minutes. Remove pork from skillet, and set aside. Add mushrooms, onions, and garlic to pan; cook over medium-high, stirring often, until liquid from mushrooms has released and evaporated, about 8 minutes. Add wine; cook, scraping up browned bits from bottom of pan, until wine is reduced by half, about 5 minutes. Add stock, rosemary, and thyme; cook, undisturbed, 3 minutes. Return pork to pan. Cover, transfer to preheated oven, and roast until a thermometer inserted in thickest portion of meat registers 130°F, about 30 minutes. Remove pan from oven. Transfer pork to a cutting board; let rest 5 minutes. Meanwhile, add orange peel strips to mushroom mixture in pan. Bring to a boil over medium-high; boil until sauce has slightly thickened, about 3 minutes. Discard orange peel strips, rosemary, and thyme. Remove and discard twine from pork. Slice pork against the grain. Serve over polenta with mushroom mixture. Originally appeared: October 2019 Rate It Print