Mushroom Lovers' Roasted Pork Loin and Green Beans
Prep time
Cook time
Total time
Need the perfect 30 minute meal for busy weeknight dinner? This mushroom lovers' roasted pork loin with green beans is ideal!
Recipe type: Dinner
Cuisine: American
Serves: 4 servings
For the Pork Loin
  • 1 tablespoon grapeseed oil
  • 1 package of Smithfield Steakhouse Mushroom Pork Loin Filet
For the Green Beans
  • 1 lb. fresh green beans, ends clipped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons minced garlic
  • 1 teaspoon sea salt
  • 1 teaspoon red pepper flakes
  • ¾ teaspoon ground black pepper
  • zest of one lemon
For the Sautéed Mushrooms
  • 8 oz. baby bella mushrooms, rinsed and sliced
  • 1½ tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1½ tablespoon minced garlic
  • 1 tablespoon Sherry wine
  • 1 tablespoon brown sugar
  • juice of one lemon
  • ½ tablespoon Worcestershire sauce
  • ½ teaspoon garlic salt
  • ⅛ teaspoon ground black pepper
  • 2 tablespoons chopped parsley
  1. Preheat oven to 425 degrees.
  2. Add grapeseed oil to a medium skillet over medium heat. Once oil is heated through, carefully add the Smithfield Steakhouse Mushroom Pork Loin Filet and sear all sides in the pan for just a few minutes before roasting.
  3. Add the trimmed green beans to a medium mixing bowl with the olive oil, garlic, sea salt, red pepper flakes, black pepper and lemon zest. Mix well, making sure all of the green beans are covered with the oil and seasonings.
  4. On a large baking sheet, place the seared meat in the center. On both sides, add the green beans. Place in oven to roast for about 14 minutes.
  5. While the pork loin filet and green beans are roasting, put together the sautéed mushrooms.
  6. Use the same pan that you seared the meat, adding the olive oil and butter and heating over medium. Lightly sauté the garlic, just until it becomes fragrant. Add the sliced mushrooms and stir. Continue to stir as the mushrooms soften, once the pan becomes almost dry, add the wine to deglaze. Continue to simmer the mushrooms in the wine sauce and add the brown sugar, stirring occasionally. Once the wine has reduced a bit, add the lemon juice, Worcestershire sauce and seasonings. Stir well, remove from heat and stir in the chopped parsley.
  7. Remove the pork and green beans from the oven and allow to sit for a few minutes. Using tongs and a sharp, serrated knife, cut the pork into 1 inch thick medallions.
  8. Serve the green beans and pork over prepared rice with the mushrooms spooned over the top.
  9. Enjoy!
Recipe by Mama Harris' Kitchen at