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Roasted Pork Loin with Mushroom & Garlic
Recipe by: Carolyn Shaw
Prep time:
Serves:
4-5 cl garlic
1 c Fresh whole mushrooms
1 1/2 ts Salt, divided
1 (3 to 4 pound) boneless pork
Loin roast
2 tb Lemon juice
1/2 ts Freshly ground pepper
Sour Cream Gravy:
1 ts Cornstrach
1 tb Water
2 tb Reserved pan drippings from Roast
1 (8 oz) carton sour cream
1/8 ts Freshly ground pepper
Garnishes: fresh mushroom Slices, fresh rosemary Sprigs
Cut garlic into 1/8\" slices, cut mushrooms into 1/4\". Sprinkle with
1/4 teaspoon salt; set aside. Place roast, fat side up, on a rack in a
shallow roasting pan. Cut slits 1/2\" into roast at 1\" intervals. Put
lemon juice evenly over the roast with a brush, sprinkle with remaining
salt and pepper. Put garlic and mushroom slices into the slits. Bake at
325F. for 1 hr. 10 mins. or until meat thermometer inserted in thickest
portion registers 160F. Cover loosely with aluminum foil. Let sit for
10 to 15 mins. before slicing. Chill pan drippings in freezer; discard
fat. Save 2 tb. for sour cream gravy. Serve roast with gravy. Garnish,
if desired. For gravy combine cornstarch and water in saucepan, until
smooth. Slowly stir the reserved pan drippings, sour cream, and pepper.
Cook over low heat stirring constantly, until thickened. (Do not boil.)
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