Pork Roast with Apple-Mushroom Sauce
TOTAL TIME: Prep: 15 min. Bake: 1 hour 35 min.
YIELD: 8-10 servings.
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.
Ingredients
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1 teaspoon dried thyme
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1/4 teaspoon pepper
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1 boneless pork loin roast (3 pounds)
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3 small tart apples, cut into eighths
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12 ounces fresh mushrooms, sliced
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1/4 teaspoon salt, divided
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1/2 cup apple cider
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1 cup chicken broth
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1 cup heavy whipping cream
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1 teaspoon brown sugar
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2 tablespoons cornstarch
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1/4 cup cold water
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Fresh thyme sprigs, optional
Directions
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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°.
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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.
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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.
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4.
To serve, garnish roast with apples and thyme springs if desired. Serve with mushroom sauce.
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