Creamy Mushroom & Herb Smothered Pork Loin Roast Step-by-step instructions

Before you start

Before you begin, pat the pork loin dry with paper towels and season it generously with salt and pepper. Slice the mushrooms and mince the garlic so they are ready to go. Measure the beef broth, heavy cream, and fresh thyme.

Have a large skillet ready for searing, and a 6-quart slow cooker set out. The egg noodles and butter for serving should be measured and ready to cook when the pork is done.

Instructions

Sear and Layer

1. 1Sear the Pork Loin
   Pat the pork loin dry with paper towels. Season all over with the kosher salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the pork loin and sear, turning occasionally, until deeply browned on all sides, about 3 to 4 minutes per side. Transfer the seared pork to a plate.
   Look for The pork should have a deep golden-brown crust on every side.
   Tip Searing builds flavor; do not skip this step even though it adds a few minutes.
2. 2Layer the Mushrooms and Garlic
   Place the sliced cremini and shiitake mushrooms in the bottom of a 6-quart slow cooker. Scatter the minced garlic over the mushrooms. Nestle the seared pork loin on top of the mushroom mixture.
   Look for The mushrooms should form an even bed under the pork.
   Tip Leaving the mushrooms in larger slices helps them hold their texture during the long cook.
3. 3Whisk the Creamy Broth
   In a medium bowl or liquid measuring cup, whisk together the beef broth, heavy cream, and fresh thyme leaves until combined. Pour the mixture over the pork and mushrooms, making sure the liquid comes up around the meat but does not fully submerge it.
   Look for The liquid should be a pale golden color with thyme flecks.
   Tip Whisking the cream into the broth before pouring prevents the cream from curdling.

After the searing phase, the pork should have a deep golden-brown crust on all sides. The mushrooms and garlic should be evenly spread in the slow cooker, and the pork should sit on top.

When the broth-cream mixture is poured over, it should come about halfway up the sides of the pork, not fully submerge it. The kitchen will smell of browned meat and garlic.

Slow Cook and Rest

4. 4Slow-Cook on Low
   Cover the slow cooker and cook on LOW for 6 hours, until the pork is fork-tender and can be cut with a spoon. Avoid lifting the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The pork should shred easily with a fork and the gravy should be thick and aromatic.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce looks too thin at the end, remove the pork and simmer the sauce on the stovetop to reduce.
5. 5Rest the Pork
   Transfer the pork loin to a cutting board and let it rest for at least 10 minutes. This allows the juices to redistribute and ensures the meat stays moist. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer.
   Look for The meat should feel firm but give slightly when pressed.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting is essential; carving too soon will cause the juices to run out.

After six hours on low, the pork should be fork-tender and the gravy should be thick and aromatic. The mushrooms will have softened and released their liquid, melding into the sauce. The pork should rest for at least 10 minutes before slicing, allowing the juices to redistribute. The internal temperature should be at least 145°F (63°C).

Noodles and Serve

6. 6Cook the Egg Noodles
   While the pork rests, bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package directions until al dente. Drain the noodles and toss with the butter until melted.
   Look for The noodles should be tender but still firm to the bite.
   Tip Salt the pasta water generously; it is the only chance to season the noodles from within.
7. 7Slice the Pork
   Using a sharp knife, slice the rested pork loin into thick slices, about 1/2 inch thick. The meat should be tender enough to cut easily, and the slices should hold together.
   Look for The slices should be juicy and show a light pink center, fully cooked.
   Tip Slice against the grain for the most tender pieces.
8. 8Stir the Gravy
   Stir the mushroom cream gravy in the slow cooker well, scraping up any browned bits from the bottom. If the sauce has separated, whisk it vigorously to bring it back together. Taste and adjust seasoning with salt and pepper if needed.
   Look for The gravy should be thick, creamy, and glossy.
   Tip If the gravy is too thin, simmer it on the stovetop for a few minutes to reduce.
9. 9Serve Over Buttered Noodles
   Divide the buttered egg noodles among plates or a large platter. Arrange the sliced pork loin over the noodles and spoon the creamy mushroom gravy generously over the top. Serve hot.
   Look for The dish should look rich and inviting, with gravy coating the noodles and pork.
   Tip For a prettier presentation, garnish with a few fresh thyme sprigs.

The egg noodles should be cooked al dente and tossed with butter until glossy. The sliced pork should be arranged over the noodles, and the gravy spooned generously over the top. The dish should look rich and inviting, with the creamy sauce coating every bite. Serve immediately while hot.

Common mistakes

One common mistake is lifting the slow cooker lid to check on the meat; this releases heat and extends the cooking time. Another is skipping the searing step, which leaves the pork pale and the gravy less flavorful.

Overcrowding the slow cooker can also cause the meat to cook unevenly, so use a 6-quart model. Finally, if the sauce curdles, it is usually because the cream was added to a too-hot liquid or the slow cooker was on high; whisking vigorously can often bring it back together.

How to tell it’s done

The pork is done when it is fork-tender and can be cut with a spoon. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer inserted into the thickest part of the roast.

After resting, the meat should be juicy and sliceable, with a light pink center that is fully cooked. The gravy should be thick enough to coat the back of a spoon.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest