Thyme-Crusted Pork Loin with Mushroom Sauce
3 pounds boneless Center-Cut Pork Loin Roast
* kosher salt & coarse ground black pepper
4 medium shallots, finely choped, divided
2 tablespoons olive oil
2 tablespoons fresh thyme leaves or 2 teaspoons dried
4 cloves garlic, chopped
1 (14.5 ounce) can Hill Country Fare Natural Chicken Broth
12 ounces fresh cremini or baby bella mushrooms, quartered
3 tablespoons H-E-B Butter
1/3 cup dry white wine
2 tablespoons flour
1/2 cup H-E-B Whipping Cream
* reserved chicken broth
Heat oven to 350 degrees F.
Place half of the chopped shallots in center of a large, heavy roastin
g or baking pan. Place roast on a rack over shallots, fat-side up; sea
son generously with salt and pepper. Puree remaining shallots, oil, th
yme, and garlic in a food processor; pat over top and sides of pork. P
our 1 1/4 cups broth into bottom of roasting pan; reserve remaining 1/
2 cup broth for sauce (see step 4).
Roast pork in oven 1 to 1 1/2 hours Remove from oven when an instant-r
ead thermometer inserted into center of pork reaches 150 degrees F. Ma
ke a foil tent over roast; let stand 15 minutes.
Prepare sauce while roast stands: melt butter in a large nonstick skil
let over Medium-High heat. Add mushrooms; sauté 5 to 7 minutes or unti
l tender. Stir in wine; cook 3 to 5 minutes or until almost evaporated
. Sprinkle flour over mushrooms; stir to blend. Add reserved 1/2 cup b
roth and juices from roasting pan, including shallots; scrape any brow
ned bits left in bottom of roasting pan into sauce. Cook until thicken
ed slightly; stir frequently. Add cream; reduce heat to Medium-Low and
stir until sauce is hot. Season to taste with salt and pepper.
Place roast on a cutting surface; cut into thin slices and serve with