Roast Pork Loin with Portobello Mushrooms and Tarragon Rate this article: 5.0 1812 Print Yield:Serves 6 Prep Time: 30 minutes Cooking Time: 1 hour 15 minutes Ingredients: 1 Ontario pork loin, centre roast, boneless, about 2 1/2 lbs (1.25 kg) 1 large clove garlic, cut into slivers 1 tsp (5 mL) EACH salt and pepper 1 Tbsp (15 mL) canola or other vegetable oil 1 Tbsp (15 mL) butter 2 tsp (10 mL) minced shallots 1 tsp (5 mL) minced garlic 4 portobello mushrooms, stems removed, caps halved and sliced 1 cup (250 mL) dry red wine 1/4 cup (60 mL) tarragon leaves, roughly chopped 1/2 cup (125 mL) whipping cream Cooking Instructions: Pre-heat oven to 325°F (160°C). Using a small, sharp knife, make deep slits all over fat surface of roast and insert garlic slivers. Season with salt and pepper. Heat oil in a large, oven-proof skillet over medium-high heat and brown pork on fat-covered side. Turn roast over and place in oven. Roast pork until the internal temperature reaches 155°F (68°C), about 1 hour. Set roast aside and tent with foil; allow to rest for 15 minutes until internal temperature reaches 160ºF (71ºC). Pour off fat from skillet. Slice roast thinly and serve with Mushroom Tarragon Sauce. Mushroom Tarragon Sauce: Place skillet over medium-high heat and add butter. When butter starts to foam, add shallots and minced garlic; sauté for about 1 minute. Add mushrooms and sauté 2 minutes. Add wine and bring to a rolling boil. Add cream, reduce heat and simmer for 1 to 2 minutes. Add tarragon and any juices that have collected around the resting roast. Continue to simmer until sauce begins to thicken. Check seasoning and add salt and pepper if necessary. Stuffed Pork Loin Pulled Pork Ice Cream