Creamy Pork Loin with Camembert Mushroom Sauce and Garlic Mashed Potatoes

1. Prepare the Pork Loin

1. Preheat oven to 375°F (190°C).
2. Rub pork loin with olive oil, garlic, thyme, rosemary, salt, and pepper.
3. Heat a skillet over medium-high heat and sear pork loin on all sides until golden brown (about 2–3 minutes per side).
4. Transfer to a baking dish and roast for 25–30 minutes, or until internal temperature reaches 145°F (63°C). Let it rest 5–10 minutes before slicing.

2. Make the Garlic Mashed Potatoes

1. Place potatoes and garlic cloves in a pot of salted water.
2. Bring to a boil and cook until fork-tender, about 15–20 minutes.
3. Drain and mash with butter and warm milk. Season with salt and pepper.

3. Prepare the Camembert Mushroom Sauce

1. In a skillet, melt butter with olive oil over medium heat.
2. Add mushrooms and cook until golden brown and soft (about 5 minutes).
3. Stir in garlic and cook for 1 minute.
4. Pour in cream, bring to a gentle simmer, then reduce heat.
5. Add Camembert cubes and stir until melted and sauce thickens.
6. Add Dijon mustard if using, season with salt and pepper, and finish with chopped parsley.

4. Assemble and Serve

• Slice pork loin into thick medallions.
• Spoon creamy Camembert mushroom sauce generously over the top.
• Serve alongside garlic mashed potatoes.
• Garnish with extra parsley and freshly cracked pepper.

Tips for Success

• If you prefer a stronger cheese flavor, leave some Camembert rind on.
• For an extra layer of flavor, deglaze the mushroom pan with a splash of white wine before adding cream.
• Pair with roasted green beans or asparagus for a complete meal.