Pork loin roast with mushrooms cooked in a pot, a tasty and economical main course, perfect for the whole family and ideal if you’re looking for budget-friendly roast recipes for Christmas and the holidays. Today we’ll prepare together a creamy mushroom pork loin roast, a pot-roasted pork loin that is economical, flavorful and original, bringing taste and cheer to the table. Do you remember our recipe for Pork Loin with Orange or that of Pork Loin with Tuna Sauce? Today, with the same cut of meat, we’ll prepare another main course to amaze, but without spending much, that will win everyone over: pork loin roast with champignon mushrooms and if you wish you can also enrich it with porcini mushrooms to make it even more delicious.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for making the pot-roasted pork loin with mushrooms
- 2.2 lb pork loin (whole)
- 1 carrot
- 1 onion
- 1 stalk celery
- 3 tbsp butter
- 1 clove garlic
- 1 sprig rosemary
- 4 leaves bay leaves
- to taste lemon zest
- to taste salt
- 2/3 cup white wine
- 1 cup water (or a little more)
- 1.1 lb champignon mushrooms (about 1.1 lb (≈18 oz, ~5 cups sliced))
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 1 tbsp butter
- to taste parsley
- 3/4 cup cooking cream (about 200 ml)
Tools
- Pot
- Blender
- Kitchen twine
Preparation of the pork loin roast with creamy mushroom sauce
For this roast you can substitute pork loin with pork neck (capocollo) or coppa in a single piece; you’ll get a very tender roast. If you prefer to use pork loin, follow the instructions below and the meat will still be tender.
Trim the excess fat from the meat and tie it with kitchen twine to prevent it from falling apart while cooking. Tuck the rosemary sprigs and bay leaves between the ties. Salt, pepper and massage the meat to season it. Place the butter, bay leaf, rosemary, garlic and lemon zest in the pan,
let it melt and then lay the pork loin in the pan. Brown it well on all sides to seal the meat.
Pour in the wine and deglaze, letting it evaporate completely while spooning the wine-infused juices over the meat. Prepare a mirepoix of celery, carrots and onion and add it to the roast.
Once the chopped vegetables have softened and browned in the cooking juices (which also contain the butter added at the start), pour in a full cup of water, put on the lid, bring everything back to a simmer and turn the heat down to low. Continue cooking for at least 30 minutes while you prepare the sautéed mushrooms. Put the butter, garlic and oil in a pan, let the garlic flavor the fat and add the cleaned and sliced mushrooms. Lightly salt and once reduced in volume add the chopped parsley, then add them to the roast.
Cook for another 20–30 minutes, but ideally you should use a meat thermometer to check the internal temperature, which should be around 149°F–158°F, no more.
During the whole cooking time, avoid piercing the meat, otherwise it will become dry.
When cooking is complete, wrap the piece of meat in parchment paper and aluminum foil and let it rest for ten minutes. Meanwhile prepare the mushroom sauce by taking 2/3 of the mushrooms and blending them with the cream in a blender, adjusting the consistency with a little hot water or milk.
Slice the meat and plate it on a bed of the mushroom cream,
garnish with the mushrooms set aside (the quantity you did not blend) and serve while still hot.
Storage notes and tips
For a more flavorful and aromatic sauce, add fresh or frozen porcini mushrooms to the champignons. If you want to avoid the cream, serve the mushrooms as a side dish and do not blend them.
Store leftover pork loin in the refrigerator in an airtight container and consume within 24 hours after reheating.
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