Seasoned Pork Roast With Mushroom Sauce

Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

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 Nutrition

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.
Most Helpful

4 5

Excellent flavor! The spices were great, especially the fresh rosemary. Loved all of the garlic too. I used baby portabella shrooms. It also took me longer for the prep than 10 minutes, more like 20, but maybe I am slow. LOL I use a flour/water base for my gravy instead of cornstarch...that's just the way my Mom taught me. I will be making this again. Thanks for sharing, ms_bold!