"Tender pork slices combined with apples and a creamy mushroom sauce. A beautiful entree for a dinner party."
boneless pork loin, trimmed
( about 2 lbs)
2 tablespoons dry white vermouth or 2 tablespoons
very dry white wine
tart apples, peeled, cored and cut into eighths
mushroom, fresh, sliced
Preheat oven 450 degrees.
Sprinkle roast with seasonings and place in a lightly greased 13 x 9 inch baking pan. Bake 20 minutes then reduce to 325 degrees; continue to bake 1 hour or until meat thermometer reaches 160 degrees. Remove roast to platter; let stand for 10 minutes before slicing.
Place same baking pan over medium heat; add apple cider and scrape bottom of pan. Add vermouth, broth and whipping cream. Bring to boil; cook 15 minutes, stirring often. Remove from heat.
Melt 1 1/2 tablespoons butter in large skillet; add apples and saute until golden, turning once; remove from pan. Should the apples taste too tart, add sugar as needed.
Melt remaining 1 1/2 tablespoons butter in same pan; add mushrooms and cook until tender. Stir in cream mixture; heat through.
Serve sliced pork, apples wedges and mushrooms with cream.
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Pork Loin With Apples and Mushrooms (cont.)