Seasoned Pork Roast With Mushroom Sauce

ms_bold's Note:

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.

• Total Time: 1 hrs 40 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 6

• 2 teaspoons fresh rosemary , crushed
• 1 teaspoon black peppercorns , crushed
• 1 ½ teaspoons dried sage
• ¾ teaspoon thyme
• 1 teaspoon coarse salt
• ½ teaspoon coriander seed
• 3 garlic cloves , minced
• 1 (4 lb) boneless pork loin roast , rolled and tied

Mushroom Sauce

• 2 tablespoons olive oil
• 3 garlic cloves , minced
• 1 shallot , sliced
• 1 lb mushroom , sliced
• 1 ½ cups chicken stock , divided
• ½ 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.

Reviews

[Scoutie]

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!