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.
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 than 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 any more 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.
Rosemary Citrus Pork Loin
Pork Loin -
- 2 lb Pork loin
- Salt and pepper to taste
- 5-6 Sprigs fresh rosemary
- 1 Small orange, sliced
- 1/2 Cup whole grain dijon mustard
- 1/4 Cup maple syrup
- 2 Tbsp Juice from an orange
- 1 Garlic clove, minced
- 2 Tbsp Red wine vinegar
- 1 Tbsp olive oil
- 1/2 Onion, diced
- 1/2 lb Mushrooms, sliced
- 2 Garlic cloves, minced
- 1/2 Cup CalNaturale chardonnay (Or your favorite white wine)
- 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, maple syrup, orange juice, red wine vinegar, and 1 minced garlic clove together. Pour the sauce over the meat. Add rosemary sprigs and orange slices to the baking dish.
- Bake for 40 minutes and check the temperature, it is cooked through at 160 degrees.
- While the pork loin is roasting, saute the onions and mushrooms over medium heat in olive oil. Add garlic and the white wine and let it cook until the wine has reduced. Add the onions and mushrooms back into the pan.
- When the pork loin is done, remove it from the oven and let it rest for 10-15 minutes on a plate. Add 1 Tbsp flour to the leftover liquid in the baking dish and whisk it until it thickens (Do this step while the liquid is still hot.)
- After 15 minutes, slice the pork and put it back into the dish and spoon the sauce over the top. Top with mushrooms, onions, and chopped rosemary.