Succulent Pork Loin with Rich Mushroom Sauce

1Pork Loin (2 lb) Preparation Rub the pork loin (2 lb) all over with olive oil (1 tablespoon), then season generously with salt (1 teaspoon), pepper, garlic powder (2 teaspoons), and dried thyme (2 teaspoons), ensuring an even coating on all sides.

2Let the pork loin (2 lb) stand at room temperature for about 30 minutes before roasting. This helps it cook more evenly.

3Preheat your oven to 375°F (190°C).

4Place the pork loin (2 lb) on a rack in a roasting pan and roast in the preheated oven for about an hour, or until the internal temperature reaches 145°F (63°C). Let the pork rest for 10 minutes before slicing.

5Mushroom Sauce Preparation While the pork is resting, prepare the sauce. In a saucepan, melt the butter (2 tablespoons) over medium heat.

6Add the sliced mushrooms (1 cup) and diced onion (1 small) to the pan. Cook, stirring occasionally, until the mushrooms are golden and the onion (1 small) is soft and translucent.

7Add the minced garlic (2 cloves) to the pan and cook for another minute, until fragrant.

8Stir in the chicken broth (½ cup) and bring to a simmer. Reduce the heat and let it simmer gently for about 5 minutes, allowing the flavors to meld.

9Add the heavy cream (½ cup) and Dijon mustard (1 teaspoon) to the saucepan. Season with salt (1 teaspoon) and pepper to taste. Continue to cook, stirring occasionally, until the sauce has thickened slightly. Remove from heat.

10Serving Slice the pork loin (2 lb) and arrange the slices on a warm platter.

11Pour the mushroom sauce over the pork slices or serve it on the side.

12Garnish with chopped fresh parsley before serving.