"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

ROAST PORK WITH CREAMY MUSHROOM GRAVY Recipe

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This recipe for ROAST PORK WITH CREAMY MUSHROOM GRAVY, by , is from My Family's Best! A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Randall
Added: Sunday, November 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 TO 5 CLOVES GARLIC
1 1/2 TEASPOONS SALT, DIVIDED
1 (3 - 3 1/2 LB.) BONELESS PORK LOIN ROAST
2 TABLESPOONS LEMON JUICE
1/2 TEASPOON FRESHLY GROUND PEPPER
CREAMY MUSHROOM GRAVY (RECIPE FOLLOWS)

GRAVY
1 1/2 CUPS SLICED FRESH MUSHROOMS
2 TABLESPOONS BUTTER, MELTED
1 TABLESPOON ALL-PURPOSE FLOUR
1 (8 OZ.) CARTON SOUR CREAM
2 TABLESPOONS MILK
1/4 TEASPOON SALT
1/4 TEASPOON FRESHLY GROUND PEPPER

Directions:
Directions:
CUT GARLIC INTO 1/8-INCH SLICES; SPRINKLE WITH 1/4 TEASPOON SALT. PLACE ROAST, FAT SIDE UP, ON A GREASED RACK IN A SHALLOW ROASTING PAN. CUT 1/2-INCH SLITS AT 1-IN INTERVALS IN DIAGONAL ROWS ON TOP OF ROAST; INSERT GARLIC SLICES DEEP INTO SLITS. BRUSH LEMON JUICE EVENLY OVER ROAST; SPRINKLE WITH PEPPER AND REMAINING 1 1/4 TEASPOONS SALT.
INSERT MEAT THERMOMETER, MAKING SURE IT DOES NOT TOUCH FAT. BAKE, UNCOVERED, AT 325 FOR 1 1/2 HOURS (30 MIN. PER POUND) OR UNTIL MEAT THERMOMETER REGISTERS 160. TRANSFER ROAST TO A SERVING PLATTER; LET STAND 10 MINUTES BEFORE SLICING. SERVE WITH CREAMY MUSHROOM GRAVY.

GRAVY
COOK MUSHROOMS IN BUTTER IN A SMALL SAUCEPAN OVER MEDIUM-HIGH HEAT; STIRRING CONSTANTLY, UNTIL TENDER. ADD FLOUR, STIRRING WELL. COOK, STIRRING CONSTANTLY, I MINUTE. COMBINE SOUR CREAM AND REMAINING INGREDIENTS; GRADUALLY ADD SOUR CREAM MIXTURE TO MUSHROOM MIXTURE, STIRRING CONSTANTLY. COOK OVER MEDIUM-LOW HEAT, STIRRING CONSTANTLY, JUST UNTIL MIXTURE IS THICKENED AND THOUROUGHLY HEATED. (DO NOT BOIL)

 

 

 

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