Pork Loin Roast with Mushrooms

Preheat your oven to 375 degrees Fahrenheit, or 190 degrees Celsius.

Next, take a greasy pan and coat the inside with butter to prevent food from sticking.

Cut 1/2-inch deep cuts into a pork roast using a sharp knife. Peel and slice 2 cloves of garlic; insert the slices into the cuts in the pork roast. Set it aside for now.

Place a layer of mushrooms at the bottom of your prepared casserole dish. Sprinkle some dried parsley, thyme, salt, and pepper over the mushrooms. Grate a small amount of garlic using a microplane over the mushrooms.

Heat some olive oil in a large skillet over medium-high heat. Place the pork roast in the hot skillet and cook, turning occasionally, until it's lightly browned on all sides. This should take about 5 minutes. Carefully transfer the pork roast to your casserole dish.

Mix together some white wine and chicken stock in a small cup; pour the liquid into the skillet and bring it to a boil while scraping off any browned bits from the bottom of the skillet using a wooden spoon. Pour the wine mixture over the pork roast.

Put your casserole dish in the preheated oven and cook until the pork is slightly pink in the center. This should take about 50 minutes. Use a meat thermometer to check if the pork is cooked through; it should read at least 145 degrees Fahrenheit. Transfer the roast to a serving dish and cover it with aluminum foil to keep it warm.

Pour the juices from the casserole dish into a saucepan; bring them to a boil and cook until they're reduced by half. Mix some cornstarch with water until it's smooth; pour the mixture into the juices and boil until they're thickened, about 3 minutes. Slice the pork roast and serve it with the mushrooms and pan sauce.