Roasted pork loin with mushrooms and garlic
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Garlic cloves | |
| 1 | cup | Mushrooms, whole fresh |
| 1½ | teaspoon | Salt; divided |
| 1 | Pork loin roast, boneless; | |
| 1 | teaspoon | Cornstarch |
| 1 | tablespoon | Water |
| 2 | tablespoons | Pan drippings; reserved from |
| Fresh mushroom slices (3 to 4 lb.) | ||
| 2 | tablespoons | Lemon juice |
| ½ | teaspoon | Pepper, freshly ground roast |
| 8 | ounces | Sour cream |
| ⅛ | teaspoon | Pepper; freshly ground |
| Fresh rosemary sprigs | ||
Directions
SOUR CREAM GRAVY
GARNISH
Cut garlic cloves in ⅛" slices, and cut mushrooms into ¼" strips.
Sprinkle with ¼ teaspoons salt. Set aside.
Place roast, fat side up, on rack in a shallow roasting pan. Cut ½" slits into roast at 1" intervals. Brush with lemon juice evenly over roast, and sprinkle with remaining 1-¼ teaspoons salt and pepper.
Insert a garlic slice and mushroom strip into each slit.
Bake at 325 degrees for 1 hour and 10 minutes or until a meat thermometer inserted in thickest portion registers 160 degrees.
Remove from oven, and cover loosely with aluminum foil. Let stand 10 to 15 minutes before slicing.
Chill pan dripping quickly in freezer; discard solidified fat.
Reserve 2 tablespoons pan dripping for Sour Cream Gravy. Serve roast with gravy. Garnish, if desired.
Sour Cream Gravy: Combine cornstarch and water in a saucepan, stirring until smooth. Gradually stir in reserved pan dripping, sour cream, and pepper.
Cook over low heat, stirring constantly, just until thickened. (Do not boil.) Yield: 1 cup.
SOURCE: Southern Living Home for the Holidays. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 10-25-94