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

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