Pork Recipe with Skinny Latina Marinade as a Sauce
1 (3 pound) boneless pork loin roast, trimmed of fat
4 cloves garlic, divided
2 cups fresh wild mushrooom (like shitakes, cremini, hen of the woods) roughly chopped
2 tsp Dried parsley
2 tsp Dried thyme
salt and ground black pepper to taste
2 Tbsp olive oil
1/2 cup dry white wine
1/2 cup chicken broth
1 teaspoon cornstarch
1/2 cup Skinny Latina Marinade
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8x10-inch casserole dish. Make 1/2-inch slits in pork roast using a sharp knife. Slice 2 garlic cloves; place garlic slices into the slits in pork roast.
- Place mushrooms in the bottom of the prepared casserole dish. Sprinkle parsley, thyme, salt, and pepper over mushrooms; chop remaining garlic cloves and sprinkle over mushrooms.
- Heat olive oil in a large skillet over medium-high heat; place pork in hot skillet and sear on all sides, about 5 to 7 minutes. Transfer pork to the casserole dish.
- Combine Skinny Latina, white wine and chicken stock together in a bowl and 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.
- 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 warm serving dish; cover to keep warm.
- Pour drippings with mushroom mixture 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 cook until thickened, about 3 minutes. Slice pork roast and serve with mushroom pan sauce.