Herb Crusted Pork Loin Roast with Wild Rice & Mushroom Pilaf
An easy and elegant main course for a special dinner party or any night of the week!
Today’s post is all about preparing a delicious main course that is so easy to put together that you’re not going to want to save it just for special gatherings.
That’s right my sweet friends! You’re going to want to make this part of your weekly menu. And why not?
After all, what could be more yummy (and healthy) than a moist-tender cut of pork loin covered with fresh herbs, served alongside plump wild rice filled with fresh mushrooms and veggies? Nothing I say. Nothing.
So let’s get started!
First, let’s talk about that Herb Crusted Pork Loin!
TIP: Last week our local butcher shop had 17-19 lb boneless center-cut pork loins on sale for $1.80 a pound. That’s an AMAZING price so I grabbed a couple! At home, I cut up each loin into four 3-4 lb roasts and the rest into thick-cut boneless chops! Those two roasts gave me 12 meals in total!!! BONUS!
For this recipe, you will need a 3-4 lb pork loin roast. Now you can go bigger but you’ll just need to adjust the ingredients and cooking time accordingly.
You also do not need fresh herbs, but I sure do like to use them when I can.
Rosemary and Thyme are my favorite choices for this roast. I also add in some dried sage and parsley.
I mix all those yummy herbs up with some garlic and onion powder, along with plenty of salt and pepper and add it to some olive oil. Then it’s time to coat that beautiful piece of meat with all that delicious flavor! And for even MORE flavor-I like to set my roast on top of a bunch of onions, carrots, and celery!
TIP: It’s recommended that pork have an internal temperature of 160 degrees. With that said, I remove my pork loin roast when it reaches 145. Then I cover it and let it sit for about 20 minutes. The roast will rise in temperature but it will stay SUPER moist! I guarantee it!
And now for that FULL of flavor and ever so healthy Wild Rice & Mushroom Pilaf!
Can I just start by saying how much I LOVE wild rice???!!!! Oh my goodness, I do!
Of course, I don’t always like that it takes a bit longer than regular rice to cook. But that’s okay with this pairing!
Because while the roast is roasting you can start the rice and let it simmer low and slow. And just about the time your roast is ready to come out of the oven, your rice will be just about ready for all those veggies!
Look at all that yumminess! But it gets better! Because all those mushrooms and onions and celery are sauteed in butter.
Before you mix them all up with that tender-fluffy wild rice!
You could serve this easy side dish with chicken and fish, but I love how the nutty-rich flavor of the rice pilaf compliments the savory pork loin.
So that’s it!
A no fuss-yet elegant main course that you could serve at a fancy dinner party for friends! Or an easy any day of the week dinner that I promise you’re family will want a repeat of!
Here are the full recipes for both dishes!
Herb Crusted Pork Loin Roast
A moist pork loin roast covered in fresh herbs and seasonings.
- 3-4 lb Pork Loin Roast
- 1 medium carrot roughly chopped
- 1 medium onion cut in quarters
- 2 stalks celery roughly chopped
- 2 Tablespoons Fresh Thyme ( 1 Tablespoon dried can be substituted)
- 2 Tablespoons Fresh Rosemary (1 Tablespoon dried can be substituted)
- 1 tsp Parsley
- 1 tsp Sage
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 Tablespoons Olive Oil
Preheat oven to 425. Cut up onion, carrot, and celery. Place at the bottom of a shallow roasting pan. Combine rosemary, thyme, parsley, sage, garlic powder, onion powder, salt, and pepper in a small bowl. Pour in olive oil. Mix until herbs are coated. Place the roast on top of the vegetables in the pan. Pour the herb mixture over the roast. Making sure the entire top is covered. Add a Tablespoon of water to the bottom of the roasting pan. Bake in the oven for 15 minutes. Lower the oven temperature to 350. Bake for 45-50 minutes more, or until the internal temperature of the roast is 145-150. Remove the roast from the oven and let sit for 20 minutes. Cut and serve.
Wild Rice and Mushroom Pilaf
Tender wild rice combined with fresh mushrooms, onion, and celery.
- 2 cups Beef broth unsalted
- 1 1/2 cups Water
- 1 1/2 cups Wild rice
- Pinch salt
- 1/2 lb Baby Bella mushrooms sliced
- 1 medium onion diced
- 2 stalks celery diced
- 2 Tablespoons butter
Add broth, water, and rice to a medium saucepan. Bring to a boil. Lower temperature and allow to simmer on low for 50-55 minutes or until rice is tender. Turn off heat. Meanwhile, add butter to a large saute pan. When melted, add in onion and celery. Cook for 2 minutes. Add in mushrooms. Saute all vegetables until tender. Spoon vegetables into the rice and mix well. Serve immediately.
I LOVE a main course that doesn’t have me standing over the hot stove while my guests are enjoying themselves! Don’t you?
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