Pork Loin with a Herb Crust with Sautéed Mushrooms

Pork loin with a herb crust with sautéed mushrooms
Récipes Quinta de Jugais - O Chef

We've been preparing some very special recipes for you to taste our products in the most delicious ways


  • 2 pork loins;
  • 6 crushed garlic cloves;
  • 2 tbsp. of organic condiments for meat;
  • Extra Virgin Olive Oil 4 Peppers;
  • 2 tbsp. mixture of 5 peppers;
  • 2 Bay leaves;
  • 1 glass of white wine;
  • 2 cups of fresh and laminated mushrooms;
  • 3 eggs;
  • 2 cups of straw potatoes;
  • 2 medium onions;
  • 2 cloves of garlic;
  • Salt and pepper as desired;
  • Parsley as desired;


  1. Season the pork with salt, garlic, the blend of herbs and the mixture of 5 peppers. Scrub well and drizzle with the Extra Virgin Olive Oil 4 peppers and add the white wine. Add the bay leaves and leave to marinate in the refrigerator for at least 15 minutes.
  2. While you are waiting for the loin, cut the onions into thin slices and bring to a simmer in olive oil along with the cloves of garlic. Cook for about 3 minutes on a low heat. Add the mushrooms and let them cook 2 more minutes. Finally stir in the potatoes and let it soften, stirring from time to time.
  3. Take the pork loins to bake in the oven for about 1 hour, basting it every time you find necessary or when staying dry. You can sprinkle with water or with a little more of white wine. Then scrapes the residues which are stuck to the base and sides of the dish or baking sheet.
  4. Before serving the pork loins, stir the eggs with a pinch of salt. Add the chopped parsley and add it to mushroom mixture, stirring constantly without stopping until you get the desired consistency.

Products Used

Extra Virgin Olive Oil 4 Peppers