Pork Roast with Apple-Mushroom Sauce

Total Time Prep: 15 min. Bake: 1 hour 35 min.
Yield 8-10 servings
Test Kitchen Approved
The smooth sauce combines two old recipes from my extensive collection and pairs perfectly with tender pork slices. This is a terrific entree for special dinner parties.

Ingredients

  • 1 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 boneless pork loin roast (3 pounds)
  • 3 small tart apples, cut into eighths
  • 12 ounces fresh mushrooms, sliced
  • 1/4 teaspoon salt, divided
  • 1/2 cup apple cider
  • 1 cup chicken broth
  • 1 cup heavy whipping cream
  • 1 teaspoon brown sugar
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • Fresh thyme sprigs, optional

Directions

  1. Sprinkle thyme and pepper over roast and press into the meat. Place in a greased 13x9-in. baking dish. Bake, uncovered, at 450° for 20 minutes. Reduce heat to 325°; bake 1-1/4 hours longer or until a thermometer reads 160°-170°.
  2. 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.
  3. 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.
  4. To serve, garnish roast with apples and thyme springs if desired. Serve with mushroom sauce.
The smooth sauce combines two old recipes from my extensive collection and pairs perfectly with tender pork slices. This is a terrific entree for special dinner parties.
Recipe Creator

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