The smooth sauce combines two old recipes from my extensive collection and pairs perfectly with tender pork slices. This is a terrific entree for special dinner parties.
- 1 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 boneless pork loin roast (3 pounds)
- 3 small tart apples, cut into eighths
- 12 ounces fresh mushrooms, sliced
- 1/4 teaspoon salt, divided
- 1/2 cup apple cider
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 1 teaspoon brown sugar
- 2 tablespoons cornstarch
- 1/4 cup cold water
- Fresh thyme sprigs, optional
- Sprinkle thyme and pepper over roast and press into the meat. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 450° for 20 minutes. Reduce heat to 325°; bake 1-1/4 hours longer or until a meat thermometer reads 160°-170°.
- Fifteen minutes before roast is done, saute apples in butter in a skillet until tender. Remove with a slotted spoon; cover and keep warm. Saute mushrooms in the same skillet until tender; set aside.
- Remove roast from oven; sprinkle with 1/8 teaspoon salt. Transfer to a serving platter; cover and keep warm. Pour cider into baking pan; stir to loosen browned bits. Transfer to a saucepan; add broth, cream, brown sugar and remaining salt. Combine cornstarch and water until smooth; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened, stirring frequently. Add mushrooms and heat though.
- To serve, garnish roast with apples and thyme springs if desired. Serve with mushroom sauce. Yield: 8-10 servings.
Originally published as Pork Roast with Apple-Mushroom Sauce in Country Pork 1996, p67
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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