Pork Roast with Apple-Mushroom Sauce
Pork Roast with Apple-Mushroom Sauce might be just the main course you are searching for. This recipe makes 10 servings with 307 calories, 32g of protein, and 15g of fat each. For $2.15 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 13 people were glad they tried this recipe. A mixture of dried thyme, boneless pork loin roast, brown sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes. It is brought to you by Taste of Home. Taking all factors into account, this recipe earns a spoonacular score of 77%, which is solid. Similar recipes include Pork Roast with Cardamom Mushroom Sauce, Uptown Pork Chops and Apple Sauce: Roast Pork Tenderloins with Escalloped Apples, and Sage Pork Roast with Apple Pan Sauce.
Servings: 10
Preparation duration: 10 minutes
Cooking duration: 95 minutes
Ingredients:
1/2 cup apple cider
1 boneless pork loin roast (3 pounds)
1 teaspoon brown sugar
1 cup chicken broth
2 tablespoons cornstarch
1 teaspoon dried thyme
12 ounces fresh mushrooms, sliced
1 cup heavy whipping cream
1/4 teaspoon pepper
1/4 teaspoon salt, divided
3 small tart apples, cut into eighths
Fresh thyme sprigs, optional
1/4 cup cold water
Equipment:
baking pan
kitchen thermometer
frying pan
slotted spoon
oven
sauce pan
Cooking instruction summary:
Directions Sprinkle thyme and pepper over roast and press into the meat. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 450° for 20 minutes. Reduce heat to 325°; bake 1-1/4 hours longer or until a meat thermometer reads 160°-170°. Fifteen minutes before roast is done, saute apples in butter in a skillet until tender. Remove with a slotted spoon; cover and keep warm. Saute mushrooms in the same skillet until tender; set aside. Remove roast from oven; sprinkle with 1/8 teaspoon salt. Transfer to a serving platter; cover and keep warm. Pour cider into baking pan; stir to loosen browned bits. Transfer to a saucepan; add broth, cream, brown sugar and remaining salt. Combine cornstarch and water until smooth; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened, stirring frequently. Add mushrooms and heat though. To serve, garnish roast with apples and thyme springs if desired. Serve with mushroom sauce. Yield: 8-10 servings. Originally published as Pork Roast with Apple-Mushroom Sauce in Country Pork1996, p67 Nutritional Facts 1 serving (6 ounces) equals 294 calories, 15 g fat (8 g saturated fat), 100 mg cholesterol, 203 mg sodium, 11 g carbohydrate, 1 g fiber, 28 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Sprinkle thyme and pepper over roast and press into the meat.
2. Place in a greased 13-in. x 9-in. baking dish.
3. Bake, uncovered, at 450° for 20 minutes. Reduce heat to 325°; bake 1-1/4 hours longer or until a meat thermometer reads 160°-170°.
4. Fifteen minutes before roast is done, saute apples in butter in a skillet until tender.
5. Remove with a slotted spoon; cover and keep warm.
6. Saute mushrooms in the same skillet until tender; set aside.
7. Remove roast from oven; sprinkle with 1/8 teaspoon salt.
8. Transfer to a serving platter; cover and keep warm.
9. Pour cider into baking pan; stir to loosen browned bits.
10. Transfer to a saucepan; add broth, cream, brown sugar and remaining salt.
11. Combine cornstarch and water until smooth; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened, stirring frequently.
12. Add mushrooms and heat though.
13. To serve, garnish roast with apples and thyme springs if desired.
14. Serve with mushroom sauce.
Nutrition Information:
covered percent of daily need
