Seasoned Pork Roast With Mushroom Sauce

Ingredients

Instructions

Roast

4 lbs. pork loin roast, rolled and tied
1 tsp. dried rosemary
1/4 tsp. red pepper
1/2 tsp. thyme
1/4 tsp. coriander seed
1 tsp. minced garlic
1 tsp. pepper
3/4 tsp. dried sage
1/2 tsp. kosher salt

Mushroom Sauce

2 tbls. olive oil
1 shallot, sliced
3 cloves garlic, minced
1 lb. mushrooms, quartered
1 c. Madeira or dry sherry
1 c. chicken stock
1 tbls. soy sauce
2 tsp. cornstarch dissolved in one tbls. water
salt and pepper to taste

Mix all spices together in small bowl. Coat roast with spices, patting to keep on meat. Place roast on rack in shallow baking pan. Bake 10 minutes at 450. Turn temperature down to 250 degrees and continue to bake until center temperature registers 145 degrees, about 20 minutes per pound. Let rest for 15 minutes before slicing. Slice and serve with mushroom sauce.

Mushroom sauce: Heat oil in medium skillet. Saute garlic and shallot 1 minute. Add mushrooms and saute 4-5 minutes or until tender. Add Madeira or sherry and simmer until most of liquid evaporates. Add chicken stock and soy sauce. Bring to a boil. Stir in cornstarch mixture and simmer 2-3 minutes. Season with salt and pepper if desired.