Juicy citrus pork loin with a tangy dijon mustard crust, sweet oranges and fresh rosemary. Topped with onions and mushrooms that are sauteed in white wine. Easy, two pan dinner, that looks like you spent all day on it!
This post was sponsored by CalNaturale, but all opinions are my own. Thank you for supporting the brands I love!
This citrus pork loin has some of my favorite ingredients in it, and somehow they all magically work together to make the most delicious sauce. It’s tangy, sweet, and earthy all at the same time. I love mushrooms, white wine, oranges and whole grain mustard. Look at those grains, aren’t they so pretty?!
This is an easy recipe that you can make any night for dinner or you can serve it at a dinner party, and I guarantee everyone will think you were in the kitchen all day cooking it!
Rosemary Citrus Pork Loin Sauce
It’s important to use fresh rosemary and juice from an orange, it really adds to the flavor of the sauce. Orange juice from the bottle is loaded with sugar and would make this sauce way too sweet. Make sure you put the pork loin in the baking dish with the fat side up, so it cooks into the meat and keeps it moist.
Make your sauce and pour it evenly over the pork loin. The mustard sauce will create a crust while it’s roasting. Tuck fresh rosemary sprigs and chunks of orange into all empty spaces in the dish. When it’s cooking, the orange and rosemary flavors meld together and make the most amazing sauce. While the pork loin is roasting, cook the onions and mushrooms in a large saute pan.
There is nothing better then mushrooms cooked in wine. I would pick a big bowl of mushrooms that have been cooked in red or white wine over dessert any day. I love dessert, but I love these mushrooms so much more.
Cooking with Wine
I love to cook with wine. It’s really important to me to use a wine that is made with organic grapes, I try to buy as many organic products as possible, and wine is no exception. I also love that the wine is in a tetra pak carton. Tetra pak cartons are primarily made from paper, and better for the environment.
Organic grapes, a sustainable carton and it tastes delicious! What more could you want? Oh, it’s really affordable too. I found CalNaturale Chardonnay and Cabernet Sauvignon at my local health food store, and they both had $1 coupons attached to them! I cooked the mushrooms in CalNaturale Chardonnay. It gave the mushrooms a light, citrus note that matched the sauce for the pork loin, perfectly!
I may have had a glass or two while I was cooking. YUM.
When the pork loin is done, remove it from the dish and place it on your cutting board. Leave the sauce in the baking dish. Let it rest for 10-15 minutes. If you want to make the sauce thicker, more like a gravy, add 1-2 T flour to the sauce while it’s still hot. Whisk until you don’t see anymore flour or lumps. The sauce will thicken considerably. Slice the pork, add it back into the dish and spoon the sauce over the pork. Top with the sauteed onions and mushrooms, and sprinkle fresh rosemary to garnish.
- 2-3 lb Pork loin
- Salt and pepper
- 5-6 Sprigs fresh rosemary
- 1 Small orange, cut into slices
- ½ lb Mushrooms, sliced
- ½ Cup CalNaturale chardonnay (Or your choice white wine)
- 1 Medium onion, sliced
- 2 Garlic cloves, minced
- 2-3 T Olive oil for sauteing
- Sauce -
- ½ Cup whole grain dijon mustard
- ¼ Cup honey
- 2 T Juice from an orange
- 2 T Red wine vinegar
- 1 Garlic clove, minced
- 3 T Olive oil
- Preheat oven to 350 degrees.
- Place the pork loin in the baking dish, fat side up. Season both sides with salt and pepper.
- Combine mustard, honey, orange juice, red wine vinegar, and 1 minced garlic clove together. Whisk in olive oil. Pour sauce over meat. Make sure to get it on the meat not just in the pan because the sauce will make a crust while it's roasting.
- Add rosemary sprigs and orange slices into the open spaces in the dish.
- Bake for 40 minutes, check. It is done at 160 degrees. Generally, cook it for 20 minutes for every pound. Mine took about 50 minutes. Don't go past 160 degrees because it will continue to cook while it's resting.
- While it's roasting, saute the onions over medium heat in olive oil, until translucent. About 8 minutes. Remove from pan. Add more olive oil and add the mushrooms. Saute for 5 minutes, add the white wine and cook for another 5 minutes, or until wine has reduced. Add the onions back into the pan, add minced garlic. Mix and let the flavors meld together for a few minutes.
- Baste pork loin halfway through.
- When it's done, remove from oven. Put pork loin on the cutting board and let it rest for 10-15 minutes. Remove the rosemary and squeeze the oranges so the juice comes out. Discard the rinds.
- Leave the sauce in the dish. If you want it to be thicker, add 1 T flour at a time and whisk until it thickens and you don't see any lumps. (Add the flour while the sauce is still hot.)
- Slice the pork, put it back into the dish, spoon the sauce over the top. Add mushrooms and onions.
- Garnish with chopped rosemary.
Do you like to cook with wine? What’s your favorite recipe? Let me know in the comments!