Roast pork with creamy mushroom gravy
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ROAST PORK | ||
| 1 | each | 3-4 lb boneless pork loin |
| Roast, tied | ||
| 2 | tablespoons | Lemon juice |
| 1 | teaspoon | Garlic pepper |
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Beau Monde or salt |
| .......... | ||
| CREAMY MUSHROOM GRAVY | ||
| 1½ | cup | Sliced fresh mushrooms |
| 2 | tablespoons | Butter or margarine, melted |
| 2 | tablespoons | Flour |
| 8 | ounces | Sour cream |
| ¼ | cup | Milk |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
Place roast, fat side up, on greased rack in shallow roasting pan.
Brush lemon juice over it and sprinkle with spices. Insert meat thermometer and bake, uncovered, at 325F until meat thermometer registers 170F. Transfer to serving platter and let stand 10 minutes before slicing.
For gravy, cook mushrooms in butter in saucepan over medium-high heat, stirring constantly until tender. Add flour, stirring constantly for 1 minute. Combine sour cream and remaining ingredients; gradually add the sour cream mixture, stirring constantly until mixture is thickened and heated thoroughly (don't boil). Serve with mashed potatoes and roast pork.
Posted by Loren Martin, Cyberealm BBS Watertown, NY 315-786-1120