Roasted pork loin with mushroom & garlic
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cloves | To 5 garlic |
| 1 | cup | Fresh whole mushrooms |
| 1½ | teaspoon | Salt, divided |
| 1 | (3 to 4 pound) boneless pork | |
| Loin roast | ||
| 2 | tablespoons | Lemon juice |
| ½ | teaspoon | Freshly ground pepper |
| 1 | teaspoon | Cornstrach |
| 1 | tablespoon | Water |
| 2 | tablespoons | Reserved pan drippings from |
| Roast | ||
| 1 | (8 oz) carton sour cream | |
| ⅛ | teaspoon | Freshly ground pepper |
| Garnishes: fresh mushroom | ||
| Slices, fresh rosemary | ||
| Sprigs | ||
Directions
SOUR CREAM GRAVY
Cut garlic into ⅛" slices, cut mushrooms into ¼". Sprinkle with ¼ teaspoon salt; set aside. Place roast, fat side up, on a rack in a shallow roasting pan. Cut slits ½" 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.) Southern Living Home for the Holidays 1994 Shared by Carolyn Shaw 12-95