Seasoned Pork Roast with Mushroom Sauce

By á-736

Ingredients

• PORK ROAST
• 2 t rosemary, crushed
• 1 t black peppercorns, crushed
• 1/2 t Szechuan peppercorns, crushed
• 1 1/2 t dried leaf sage
• 3/4 t thyme
• 1 t kosher salt
• 1/2 t coriander seed
• 1 t minced garlic
• 4 lb pork loin roast, rolled and tied
• MUSHROOM SAUCE
• 3 cloves garlic, minced
• 1 shallot, sliced
• 1 lb portabella mushroooms, cut in quarters
• 1 C dry sherry or Madeira
• 1 C chicken stock
• 1 T soy sauce
• 2 T cornstarch dissolved in 1 T water
• Salt & pepper to taste

Details

Servings 6

Preparation

Step 1

Pork Roast

Preheat oven to 425oF. Mix all spices together in small bowl. Coat roast with spices, patting to keep on meat. Insert meat thermometer and place roast on rack in shallow baking pan. Bake 30 minutes. Turn temperature down to 350oF and continue to bake until center temperature registers 165oF, about 20 minutes per pound. Slice and serve with Mushroom Sauce.

Mushroom Sauce

Saute garlic and shallot 1 minute in sherry. Add mushrooms and saute 4-5 minutes or until tender. Simmer until most of liquid eveporates. Add chicken stock and soy sauce. Bring to boil. Sir in cornstarch mixture and simmer 2-3 minutes. Season with salt and pepper, if desire.