Seasoned Pork Roast With Mushroom Sauce

Name: Seasoned Pork Roast With Mushroom Sauce
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 6 serving(s)
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; 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

Submitted by Ms B.

"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."

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photo by Ms B.

Ready In:: 1hr 40mins
Ingredients:: 18
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

Preheat oven to 425°F
Mix all the spices together in a small bowl.
Coat the roast with the spices, patting to keep on meat.
Insert a meat thermometer in the roast and place the roast on a rack in a shallow baking pan.
Roast for 15 minutes.
Reduce the temperature to 325F and continue to roast until the center temperature registers 150F; about 1 1/2 hours.
Allow the meat to rest for 10 minutes before carving.
Serve with mushroom sauce.
Mushroom sauce: Heat the oil in a medium skillet. Saute the garlic and shallot for 1 minute.
Add the mushrooms and saute over medium-high heat for 4-5 minutes or until they start to brown.
Add the wine and 1/2 cup of chicken stock and simmer until most of the liquid evaporates.
Add the chicken stock and soy sauce.
Bring to a boil.
Stir in the cornstarch mixture and simmer for 2 to 3 minutes.
Season with salt and pepper, if desired.

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Reviews

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!

Scoutie

Tweaks

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!

Scoutie