Pork Roast with Apple-Mushroom Sauce |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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The smooth sauce combines two old recipes from my extensive collection and pairs perfectly with tender pork slices. This is a terrific entree for special dinner parties. Ingredients:
1 teaspoon dried thyme |
1/4 teaspoon pepper |
1 boneless pork loin roast (3 pounds) |
3 small tart apples, cut into eighths |
12 ounces fresh mushrooms, sliced |
1/4 teaspoon salt, divided |
1/2 cup apple cider |
1 cup chicken broth |
1 cup heavy whipping cream |
1 teaspoon brown sugar |
2 tablespoons cornstarch |
1/4 cup cold water |
fresh thyme sprigs, optional |
Directions:
1. Sprinkle thyme and pepper over roast and press into the meat. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 450° for 20 minutes. Reduce heat to 325°; bake 1-1/4 hours longer or until a meat thermometer reads 160°-170°.
2. Fifteen minutes before roast is done, saute apples in butter in a skillet until tender. Remove with a slotted spoon; cover and keep warm. Saute mushrooms in the same skillet until tender; set aside.
3. Remove roast from oven; sprinkle with 1/8 teaspoon salt. Transfer to a serving platter; cover and keep warm. Pour cider into baking pan; stir to loosen browned bits. Transfer to a saucepan; add broth, cream, brown sugar and remaining salt. Combine cornstarch and water until smooth; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened, stirring frequently. Add mushrooms and heat though.
4. To serve, garnish roast with apples and thyme springs if desired. Serve with mushroom sauce. Yield: 8-10 servings.
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