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Pork Roast with Apple-Mushroom Sauce

 Pork Roast with Apple-Mushroom Sauce
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.
8-10 ServingsPrep: 15 min. Bake: 1 hour 35 min.

Ingredients

  • 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

Directions

  • 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.

2 of 2

Pork Roast with Apple-Mushroom Sauce (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (6 ounces) equals 294 calories, 15 g fat (8 g saturated fat), 100 mg cholesterol, 203 mg sodium, 11 g carbohydrate, 1 g fiber, 28 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer