Pork Roast with Apple-Mushroom Sauce

Total Time

Prep: 15 min. Bake: 1 hour 35 min.


8-10 servings

Updated: Oct. 16, 2022
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


  1. Sprinkle thyme and pepper over roast and press into the meat. Place in a greased 13x9-in. baking dish. Bake, uncovered, at 450° for 20 minutes. Reduce heat to 325°; bake 1-1/4 hours longer or until a thermometer reads 160°-170°.
  2. 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.
  3. 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.
  4. To serve, garnish roast with apples and thyme springs if desired. Serve with mushroom sauce.