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"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

Seasoned Pork Roast with Mushroom Sauce Recipe

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This recipe for Seasoned Pork Roast with Mushroom Sauce is from Hunt to Harbor: A Charm City Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pork Roast:
2 teaspoons fresh rosemary, crushed
1 teaspoon black peppercorns, crushed
1 1/2 teaspoons dried leaf sage
3/4 teaspoon thyme
1 teaspoon kosher salt
1/2 teaspoon coriander seed
1 teaspoon garlic, minced
4 pound pork loin roast, rolled and tied

Mushroom Sauce:
2 tablespoons olive oil
3 cloves garlic, minced
1 shallot, sliced
1 pound mushrooms, cut in quarters (discard stems)
1 cup dry sherry
1 cup chicken stock
1 tablespoon soy sauce
2 teaspoons cornstarch dissolved in 1 tablespoon water
Salt
Pepper
Directions:
Directions:
Preheat oven to 425 degrees. Mix pork roast spices (rosemary, peppercorns, sage, thyme, salt, coriander, and garlic) together. Coat roast with spices, patting to stick.

Place roast in a shallow baking pan and bake at 425 degrees for 30 minutes. Turn temperature down to 350 degrees and continue to bake until center temperature is approximately 165 degrees, about 25 minutes per pound. Slice and serve with mushroom sauce.

To make mushroom sauce, heat oil in a medium skillet. Saute garlic and shallot for one minute. Add mushrooms and sauté until tender; about four to five minutes. Add sherry, and simmer until most of the liquid evaporates. Add chicken stock and soy sauce. Bring to a boil. Stir in cornstarch mixture and simmer two to three minutes. Season with salt and pepper.

 

 

 

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