📖 Instructions

1. Preheat your oven to 400°F (200°C). Pat the pork loin dry with paper towels. This is crucial for a nice crispy skin. Season generously with salt, pepper, garlic powder, and a pinch of paprika. Don't be shy with the seasoning! Trust me, it makes all the difference.
2. Place the seasoned pork loin in a roasting pan. Add a few sprigs of fresh rosemary and thyme around it—or any herbs you like! I always add a couple of bay leaves. Mmm, that aroma!
3. Roast for 20 minutes per pound or until a meat thermometer inserted into the thickest part registers your desired internal temperature (see FAQ for temperature guide). Remember, don't overcook it!
4. While the pork roasts, prepare the mushroom sauce: Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 pound of sliced button mushrooms and cook, stirring occasionally, until they have released their liquid and are nicely browned. This takes patience, but the flavor is worth it.
5. Add 2 cloves of minced garlic and 1/4 cup of dry sherry (optional, but highly recommended) to the skillet and cook for another minute. Stir in 1/2 cup of chicken broth and 2 tablespoons of all-purpose flour. Whisk constantly until it thickens into a smooth sauce. It's kind of like making a roux, but with mushrooms. Delicious!
6. Season the mushroom sauce to taste with salt and pepper. Add a splash of heavy cream or crème fraîche, if desired, for extra richness. This is the moment where you can add a dash of something unexpected—a little bit of balsamic vinegar, perhaps? Go crazy!
7. Remove the pork loin from the oven and let it rest for at least 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast. This step is super important, so don't skip it!
8. Carve the pork loin into slices and serve it over mashed potatoes, rice, or your favorite sides. Drizzle generously with the rich mushroom sauce. Enjoy! (and don't forget to post a picture on Instagram).