• 1 pork loin roast (2-3 pounds)
• 16 oz mushrooms (Fresh)
• 4 cloves garlic (chopped very small)
• 1/2 tsp dry parsley
• 1/4 tsp dried thyme
• 1 tsp olive oil
• 1/2 cup white wine
• 1/2 cup chicken broth
• Salt and pepper to taste

Preheat oven to 375 degrees and grease a casserole dish

Make 1/2-inch slits in pork roast using a sharp knife. Place half of the chopped garlic into the slits in pork roast.

Place mushrooms (whole or cut them in half) in the bottom of the prepared casserole dish. Sprinkle parsley, thyme, salt, and pepper over mushrooms; and add the remaining garlic 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 (on top of mushrooms). Add salt to taste (only a little since the broth has salt).

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 for about an hour.