Pork Loin Braised with Mushrooms and Wine


Fistfuls of fresh herbs, fragrant strips of orange peel, and plenty of garlic perfume the wine-infused braising liquid penetrates this essential Corsican comfort food. The resulting jus is vibrant and richly seasoned; ladle extra over the polenta on each plate.

Pork Loin Braised with Mushrooms and Wine Recipe
Photo: Greg DuPree
Active Time:
1 hrs 20 mins
Total Time:
50 mins


  • 1 (2-pound) boneless center-cut pork loin, tied with kitchen twine

  • 1 1/2 teaspoons coarse sea salt

  • 1/2 teaspoon black pepper

  • 3 tablespoons olive oil

  • 1 pound white button mushrooms, quartered

  • 8 small white spring onions (about 10 ounces), trimmed, white parts only

  • 3 large garlic cloves, smashed

  • 1/2 cup (4 ounces) Corsican Muscat wine

  • 1 cup lower-sodium chicken stock

  • 3 rosemary sprigs

  • 6 thyme sprigs

  • 8 (3-inch) orange peel strips

  • Cooked polenta, for serving


  1. Preheat oven to 400°F. Sprinkle pork evenly with salt and pepper. Heat oil in a large ovenproof skillet or Dutch oven over medium-high.

  2. Add pork to pan; cook over medium-high, undisturbed, until golden brown on one side, about 3 minutes. Turn pork. Repeat until each side is browned, about 12 minutes. Remove pork from skillet, and set aside.

  3. Add mushrooms, onions, and garlic to pan; cook over medium-high, stirring often, until liquid from mushrooms has released and evaporated, about 8 minutes. Add wine; cook, scraping up browned bits from bottom of pan, until wine is reduced by half, about 5 minutes. Add stock, rosemary, and thyme; cook, undisturbed, 3 minutes. Return pork to pan. Cover, transfer to preheated oven, and roast until a thermometer inserted in thickest portion of meat registers 130°F, about 30 minutes.

  4. Remove pan from oven. Transfer pork to a cutting board; let rest 5 minutes. Meanwhile, add orange peel strips to mushroom mixture in pan. Bring to a boil over medium-high; boil until sauce has slightly thickened, about 3 minutes. Discard orange peel strips, rosemary, and thyme.

  5. Remove and discard twine from pork. Slice pork against the grain. Serve over polenta with mushroom mixture.


If you can’t find Corsican Muscat, you can substitute Moscato d’Asti.

Suggested Pairing

Aromatic Corsican white

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