Best 8 Pork Roast With Thyme Mushroom Sauce Recipes

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Pork roast is a classic dish that can be enjoyed by people of all ages. When prepared with the right ingredients and techniques, it can be a truly memorable meal. One of the most popular ways to prepare pork roast is with thyme mushroom sauce. This sauce is made with fresh thyme, mushrooms, and a variety of other herbs and spices. It adds a rich, savory flavor to the pork roast that is sure to please even the most discerning palate. If you are looking for a delicious and easy-to-prepare pork roast recipe, then you need to try this one with thyme mushroom sauce.

Let's cook with our recipes!

PORK ROAST WITH THYME



Pork Roast with Thyme image

This savory recipe is easy and delicious. It is my favorite recipe for cooking a pork roast. Serve with autumn apples and sweet potatoes.

Provided by Teresa C. Rouzer

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 3h20m

Yield 12

Number Of Ingredients 7

5 pounds pork roast, trimmed
3 cloves garlic, sliced
1 teaspoon salt
½ tablespoon ground black pepper
3 bay leaves
½ cup cider vinegar
1 teaspoon dried thyme

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • With a small knife, pierce top of roast. Force garlic slices into the cuts. Sprinkle the roast with salt and pepper. Place bay leaves in the bottom of the roasting pan, and set roast on top of bay leaves, fat side up. Mix vinegar and thyme in a small bowl, and pour over the top of the roast.
  • Bake in the preheated oven 3 hours, or until an internal temperature of 145 degrees F (63 degrees C) is reached. Using a baster or spoon, baste the drippings over the roast frequently while it is cooking. Let the roast rest for 10 minutes when done before slicing.

Nutrition Facts : Calories 197.8 calories, Carbohydrate 0.6 g, Cholesterol 66.1 mg, Fat 11.2 g, Fiber 0.1 g, Protein 21.8 g, SaturatedFat 4.2 g, Sodium 246.7 mg, Sugar 0.1 g

ROASTED PORK TENDERLOIN WITH MUSHROOM SAUCE



Roasted Pork Tenderloin with Mushroom Sauce image

Yield 6

Number Of Ingredients 11

2 tbsp 30 mL canola oil, divided
2 pork tenderloin, trimmed (about 650 g)
Salt and pepper (optional)
2 cups 500 mL sliced cremini or button mushrooms
1 small onion, diced
1 clove garlic, minced
1 tsp 5 mL fresh thyme leaves (or ½ tsp/3 mL dried thyme)
1 can CAMPBELL'S® Condensed 40% Less Salt Cream of Mushroom Soup
3/4 cup 185 mL CAMPBELL'S® Ready to Use 30% Less Sodium Chicken Broth
2 tbsp 30 mL cider vinegar
2 tbsp 30 mL fresh chives, chopped, plus more to garnish

Steps:

  • Preheat oven to 425°F (220°C). In a large nonstick skillet, heat 1 tbsp (15 mL) oil over medium-high. Season pork all over with salt and pepper, if desired. Sear for 5-7 minutes, turning as needed, until browned all over. Transfer to a foil-lined baking sheet.
  • Roast pork for 12-15 minutes or until cooked through. Tent with foil and rest for 5-10 minutes before slicing.
  • Meanwhile, heat remaining oil in the same skillet over medium. Add mushrooms, onion, garlic and thyme; cook 4-6 minutes, stirring occasionally, or until mushrooms are lightly browned.
  • Stir in soup, broth, and vinegar. Bring to simmer. Reduce heat and cook for 3-5 minutes, stirring often, or until thickened and smooth. Stir through chives.
  • Slice pork and serve with mushroom sauce garnished with additional chives, if desired.

Nutrition Facts :

PORK LOIN ROAST WITH BABY BELLAS



Pork Loin Roast with Baby Bellas image

Savoury, easy and delicious. This is for garlic lovers.

Provided by Bren

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h15m

Yield 6

Number Of Ingredients 11

1 (3 pound) boneless pork loin roast, trimmed of fat
3 cloves garlic, divided
8 small baby bella mushrooms, roughly chopped
½ teaspoon dried parsley
¼ teaspoon dried thyme
salt and ground black pepper to taste
1 teaspoon olive oil
½ cup dry white wine
½ cup chicken broth
1 teaspoon cornstarch, or as needed
½ cup water

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8x10-inch casserole dish.
  • Make 1/2-inch slits in pork roast using a sharp knife. Slice 2 garlic cloves; place garlic slices into the slits in pork roast.
  • Place mushrooms in the bottom of the prepared casserole dish. Sprinkle parsley, thyme, salt, and pepper over mushrooms; grate remaining garlic clove with a microplane grater over mushrooms.
  • Heat olive oil in a large skillet over medium-high heat; place pork in hot skillet and cook, turning, until lightly browned on all sides, about 5 minutes. Transfer pork to the casserole dish.
  • Stir white wine and chicken stock together in a cup; pour into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour wine mixture over pork.
  • Roast in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer roast to a warm serving dish; cover to keep warm.
  • Pour drippings with mushroom mixture into a saucepan; bring to a boil and cook until liquid is reduced by half. Stir cornstarch into water until smooth; pour into drippings and cook until thickened, about 3 minutes. Slice pork roast and serve with mushroom pan sauce.

Nutrition Facts : Calories 312.7 calories, Carbohydrate 1.9 g, Cholesterol 109.1 mg, Fat 13.8 g, Fiber 0.2 g, Protein 39.1 g, SaturatedFat 4.8 g, Sodium 106.8 mg, Sugar 0.4 g

ROAST PORK LOIN WITH THYME-HONEY MUSTARD SAUCE



Roast Pork Loin with Thyme-Honey Mustard Sauce image

A thyme, honey and mustard marinade lends special flair to this tender pork loin. My family looks forward to this roast for Christmas dinner. I even had a chef compliment me on it. -Kelly Williams, Forked River, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 10

1 boneless pork loin roast (2 to 3 pounds)
1 cup chicken stock
1/2 cup honey
1/4 cup unsweetened pineapple juice
1/4 cup canola oil
1 teaspoon dried thyme
1/2 teaspoon spicy brown mustard
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
Coarse sea salt

Steps:

  • Place roast in a large resealable plastic bag. In a small bowl, whisk stock, honey, pineapple juice, oil, thyme and mustard until blended; add to pork. Seal bag and turn to coat; refrigerate 1-2 hours., Preheat oven to 375°. Transfer roast to a greased 13x9-in. baking dish; pour remaining marinade over top. Sprinkle roast with 1/2 teaspoon each salt and pepper., Bake 60-70 minutes or until a thermometer reads 145°. Remove roast from baking dish; tent with foil. Let stand 10 minutes before slicing., Meanwhile, transfer juices from baking dish to a small saucepan. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half, stirring occasionally. Spoon over roast; sprinkle with sea salt.

Nutrition Facts : Calories 366 calories, Fat 16g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 331mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 30g protein.

SEASONED PORK ROAST WITH MUSHROOM SAUCE



Seasoned Pork Roast With Mushroom Sauce image

Recently, my area experienced a blizzard that knocked out power for almost a full day. While I had my gas stove for cooking, I didn't have access to the internet to search for recipes. I had to resort to sifting through my cookbooks. I found this gem in a Junior League cookbook, and after modifying it slightly to suit ingredients I had on hand, Hubby proclaimed it worthy of repeating.

Provided by Ms B.

Categories     Pork

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 18

2 teaspoons fresh rosemary, crushed
1 teaspoon black peppercorns, crushed
1 1/2 teaspoons dried sage
3/4 teaspoon thyme
1 teaspoon coarse salt
1/2 teaspoon coriander seed
3 garlic cloves, minced
1 (4 lb) boneless pork loin roast, rolled and tied
2 tablespoons olive oil
3 garlic cloves, minced
1 shallot, sliced
1 lb mushroom, sliced
1 1/2 cups chicken stock, divided
1/2 cup red wine
1 tablespoon soy sauce
2 teaspoons cornstarch, dissolved in 1 tablespoon water
salt
fresh ground black pepper

Steps:

  • Preheat oven to 425°F
  • Mix all the spices together in a small bowl.
  • Coat the roast with the spices, patting to keep on meat.
  • Insert a meat thermometer in the roast and place the roast on a rack in a shallow baking pan.
  • Roast for 15 minutes.
  • Reduce the temperature to 325F and continue to roast until the center temperature registers 150F; about 1 1/2 hours.
  • Allow the meat to rest for 10 minutes before carving.
  • Serve with mushroom sauce.
  • Mushroom sauce: Heat the oil in a medium skillet. Saute the garlic and shallot for 1 minute.
  • Add the mushrooms and saute over medium-high heat for 4-5 minutes or until they start to brown.
  • Add the wine and 1/2 cup of chicken stock and simmer until most of the liquid evaporates.
  • Add the chicken stock and soy sauce.
  • Bring to a boil.
  • Stir in the cornstarch mixture and simmer for 2 to 3 minutes.
  • Season with salt and pepper, if desired.

HERBED PORK ROAST AND CREAMY MUSHROOM GRAVY



Herbed Pork Roast and Creamy Mushroom Gravy image

Provided by Sandra Lee

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 7

1 teaspoon minced fresh rosemary leaves, or 1/4 teaspoon dried rosemary
1 teaspoon minced fresh parsley leaves, or 1/4 teaspoon parsley flakes
1 teaspoon minced fresh thyme leaves, or 1/4 teaspoon dried thyme leaves
1 tablespoon minced garlic
2 1/2 to 3 pounds boneless pork loin roast
2 (10 3/4-ounce) cans 98 percent fat-free cream of mushroom soup
1 cup skim milk

Steps:

  • Preheat oven to 325 degrees F.
  • Mix together rosemary, parsley, thyme and garlic. Cut small slits over surface of roast and insert herb mixture into slits. Place in a roasting pan. Roast until the internal temperature is 165 degrees F. Remove roast from pan and let stand 10 minutes. Stir soup into pan drippings in roasting pan and heat over a medium flame. Gradually stir in skim milk. Continue to stir until mixture boils. Slice pork and serve with gravy.

PORK ROAST WITH THYME-MUSHROOM SAUCE



Pork Roast With Thyme-Mushroom Sauce image

Make and share this Pork Roast With Thyme-Mushroom Sauce recipe from Food.com.

Provided by Kathy

Categories     < 4 Hours

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 tablespoons dry white wine
1 tablespoon Dijon mustard
1/2 teaspoon crushed thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
2 -3 lbs boneless pork rib roast
6 ounces fresh mushrooms (halved or cut up)
1/2 cup chopped onion
2 garlic cloves, minced
1/2 teaspoon crushed thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
12 ounces evaporated skim milk
4 teaspoons cornstarch
1/4 cup dry white wine

Steps:

  • Heat oven to 325°F.
  • In a small bowl combine mustard coating ingredients. Brush on roast.
  • Place roast, fat side up, on a rack in a roasting pan. Cook 20 minutes per pound.
  • Thyme-Mushroom Sauce: In a large skillet cook mushrooms, onion, garlic, thyme, salt, and pepper in butter until tender.
  • Stir together evaporated milk and cornstarch. Add to skillet mixture. Cook/stir until thick and bubbly. Add wine, cook an additional 2 minutes. Serve over sliced pork roast.

THYME & BASIL ROAST PORK



Thyme & Basil Roast Pork image

Dad's favorite roast pork was rubbed with cinnamon, thyme, basil and lemon. He loved thick slices and wanted only a salad to finish off the meal. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 8 servings.

Number Of Ingredients 12

1 tablespoon all-purpose flour
2 teaspoons dried basil
2 teaspoons dried thyme
2 teaspoons ground cinnamon
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 boneless pork loin roast (3 to 4 pounds)
2 tablespoons canola oil
1 medium apple, cut into wedges
1 medium onion, cut into wedges
1 medium lemon, cut into wedges
1 fresh rosemary sprig

Steps:

  • Preheat oven to 325°. In a small bowl, mix flour, basil, thyme, cinnamon, salt and pepper; rub over pork., In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a shallow roasting pan, fat side up. Arrange apple and onion around roast. Squeeze lemon juice from 1 wedge over pork; add lemon wedges to pan. Place rosemary over pork., Roast 1 to 1-1/2 hours or until a thermometer reads 145°. Remove roast, onion and apple to a serving platter; tent with foil. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 266 calories, Fat 11g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 493mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges

Tips:

  • Use a good quality pork roast for best results.
  • Sear the pork roast on all sides before roasting to create a flavorful crust.
  • Roast the pork roast at a low temperature for a long time to ensure that it is cooked through and tender.
  • Use a meat thermometer to check the internal temperature of the pork roast to make sure that it has reached 145 degrees Fahrenheit.
  • Let the pork roast rest for 15 minutes before carving to allow the juices to redistribute.
  • Serve the pork roast with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

This recipe for pork roast with thyme mushroom sauce is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The pork roast is cooked to perfection and the thyme mushroom sauce is rich and flavorful. Serve this dish with your favorite sides for a complete meal that everyone will enjoy.

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