 |
Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Good stuff, Maynard! Ingredients:
1 tablespoon dijon mustard |
1 teaspoon ground thyme |
1 teaspoon salt |
1/2 teaspoon pepper |
1 (2 lb) pork roast |
2 tablespoons oil |
1 cup dry white wine |
1/2-1 cup sour cream |
Directions:
1. Combine mustard, thyme, salt, and pepper; rub into roast.
2. Heat oil in skillet, and brown roast on all sides; add wine.
3. Roast in preheated 350F oven for about 45 minutes, or until meat thermometer registers 145F.
4. (It helps if you brown the roast in an oven-proof skillet so you only need one cooking vessel. Also, you don't lose any of the drippings.) When meat is done, remove from the pan.
5. Add sour cream to drippings and blend until smooth.
6. Bring to boiling; reduce heat and simmer while you slice the roast.
7. Add slices of roast back to sauce and warm slightly until ready to serve.
8. Garnish with sprigs of parsley, if desired.
|
|