Pork Roast With Thyme-Mushroom Sauce

Haven't made this yet, saving it here so I don't lose it.

• Ready In: 1 hr 30 mins
• Serves: 4-6

Ingredients

• Mustard Coating

• 2  tablespoons dry white wine
• 1  tablespoon Dijon mustard
• 1⁄2 teaspoon  crushed thyme
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper

• Roast

• 2 -3  lbs  boneless pork rib roast

• Thyme-Mushroom Sauce

• 6  ounces fresh mushrooms (halved or cut up)
• 1⁄2 cup  chopped onion
• 2  garlic cloves, minced
• 1⁄2 teaspoon  crushed thyme
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 2  tablespoons butter
• 12  ounces  evaporated skim milk
• 4  teaspoons cornstarch
• 1⁄4 cup dry white wine

Directions

1. Heat oven to 325°F.
2. In a small bowl combine mustard coating ingredients. Brush on roast.
3. Place roast, fat side up, on a rack in a roasting pan. Cook 20 minutes per pound.
4. Thyme-Mushroom Sauce: In a large skillet cook mushrooms, onion, garlic, thyme, salt, and pepper in butter until tender.
5. Stir together evaporated milk and cornstarch. Add to skillet mixture. Cook/stir until thick and bubbly. Add wine, cook an additional 2 minutes. Serve over sliced pork roast.