Pork Roast With Thyme-Mushroom Sauce |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Haven't made this yet, saving it here so I don't lose it. Ingredients:
2 tablespoons dry white wine |
1 tablespoon dijon mustard |
1/2 teaspoon crushed thyme |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 -3 lbs boneless pork rib roast |
6 ounces fresh mushrooms (halved or cut up) |
1/2 cup chopped onion |
2 garlic cloves, minced |
1/2 teaspoon crushed thyme |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 tablespoons butter |
12 ounces evaporated skim milk |
4 teaspoons cornstarch |
1/4 cup dry white wine |
Directions:
1. Heat oven to 325°F.
2. In a small bowl combine mustard coating ingredients. Brush on roast.
3. Place roast, fat side up, on a rack in a roasting pan. Cook 20 minutes per pound.
4. Thyme-Mushroom Sauce: In a large skillet cook mushrooms, onion, garlic, thyme, salt, and pepper in butter until tender.
5. Stir together evaporated milk and cornstarch. Add to skillet mixture. Cook/stir until thick and bubbly. Add wine, cook an additional 2 minutes. Serve over sliced pork roast.
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