1. Preheat oven to 450 degrees F
2. Crush garlic with rosemary, salt, and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining spice mixture and olive oil.
3. Heat 1 Tbsp oil over med-high heat in a large oven-safe pan (cast iron or a dutch oven will work). Once the oil is hot, add pork and brown on all sides (6 minutes total).
4. Place pork loin into the oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 13-15min. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.
Mushroom Sauce:
Heat the butter and olive oil together.
Add the mushrooms to the pan with the thyme and season with salt and pepper.
Allow the mushrooms to fry until golden brown then add the garlic and fry until fragrant.
Pour in the cream and milk and allow to simmer gently for 5-10 minutes until the sauce has thickened and cooked through.
Season with lemon, salt and pepper and add the parsley.
Serve.