Seasoned Pork Roast With Mushroom Sauce

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.

• Ready In: 1 hr 40 mins
• Serves: 6

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

• Mushroom Sauce

• 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.