French-Style Pot-Roasted Pork Loin with Marsala and Mushrooms | America's Test Kitchen

Ingredients

• 2 tablespoons unsalted butter , cut into 2 pieces
• 6 garlic cloves , sliced thin
• 1/4-3/4 cup low-sodium chicken broth
• 1/2 ounce dried porcini mushrooms , rinsed
• 2.5 pound boneless center-cut pork loin roast (1 roast), trimmed
• 1 tablespoon kosher salt
• 1 teaspoon sugar
• 2 teaspoons herbes de Provence
• 2 tablespoons vegetable oil
• 4 ounces cremini mushrooms , trimmed and sliced
• 1 onion , chopped fine
• 1/3 cup marsala wine
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tablespoon unflavored gelatin
• 1 tablespoon chopped fresh parsley
• 2 teaspoons lemon juice