Ingredients Jump to Instructions ↓

  1. 1 teaspoon dried thyme

  2. 1/4 teaspoon pepper

  3. 1 boneless pork loin roast (3 pounds)

  4. 3 small tart apples, cut into eighths

  5. 12 ounces fresh mushrooms, sliced

  6. 1/4 teaspoon salt, divided

  7. 1/2 cup apple cider

  8. 1 cup chicken broth

  9. 1 cup heavy whipping cream

  10. 1 teaspoon brown sugar

  11. 2 tablespoons cornstarch

  12. 1/4 cup cold water Fresh thyme sprigs, optional

Instructions Jump to Ingredients ↑

  1. 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.


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