Seasoned Pork Roast With Mushroom Sauce |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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Recently, my area experienced a blizzard that knocked out power for almost a full day. While I had my gas stove for cooking, I didn't have access to the internet to search for recipes. I had to resort to sifting through my cookbooks. I found this gem in a Junior League cookbook, and after modifying it slightly to suit ingredients I had on hand, Hubby proclaimed it worthy of repeating. Ingredients:
2 teaspoons fresh rosemary, crushed |
1 teaspoon black peppercorns, crushed |
1 1/2 teaspoons dried sage |
3/4 teaspoon thyme |
1 teaspoon coarse salt |
1/2 teaspoon coriander seed |
3 garlic cloves, minced |
1 (4 lb) boneless pork loin roast, rolled and tied |
2 tablespoons olive oil |
3 garlic cloves, minced |
1 shallot, sliced |
1 lb mushroom, sliced |
1 1/2 cups chicken stock, divided |
1/2 cup red wine |
1 tablespoon soy sauce |
2 teaspoons cornstarch, dissolved in 1 tablespoon water |
salt |
fresh ground black pepper |
Directions:
1. Preheat oven to 425°F
2. Mix all the spices together in a small bowl.
3. Coat the roast with the spices, patting to keep on meat.
4. Insert a meat thermometer in the roast and place the roast on a rack in a shallow baking pan.
5. Roast for 15 minutes.
6. Reduce the temperature to 325F and continue to roast until the center temperature registers 150F; about 1 1/2 hours.
7. Allow the meat to rest for 10 minutes before carving.
8. Serve with mushroom sauce.
9. Mushroom sauce: Heat the oil in a medium skillet. Saute the garlic and shallot for 1 minute.
10. Add the mushrooms and saute over medium-high heat for 4-5 minutes or until they start to brown.
11. Add the wine and 1/2 cup of chicken stock and simmer until most of the liquid evaporates.
12. Add the chicken stock and soy sauce.
13. Bring to a boil.
14. Stir in the cornstarch mixture and simmer for 2 to 3 minutes.
15. Season with salt and pepper, if desired.
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