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 roasting or baking pan. Pla
ce roast on a rack over shallots, fat-side up; season generously with salt and pepper. Pur
ee remaining shallots, oil, thyme, and garlic in a food processor; pat over top and sides
of pork. Pour 1 1/4 cups broth into bottom of roasting pan; reserve remaining 1/2 cup brot
h for sauce (see step 4).
Roast pork in oven 1 to 1 1/2 hours Remove from oven when an instant-read thermometer inse
rted into center of pork reaches 150 degrees F. Make a foil tent over roast; let stand 15
Prepare sauce while roast stands: melt butter in a large nonstick skillet over Medium-High
heat. Add mushrooms; sauté 5 to 7 minutes or until tender. Stir in wine; cook 3 to 5 minu
tes or until almost evaporated. Sprinkle flour over mushrooms; stir to blend. Add reserved
1/2 cup broth and juices from roasting pan, including shallots; scrape any browned bits l
eft in bottom of roasting pan into sauce. Cook until thickened slightly; stir frequently.
Add cream; reduce heat to Medium-Low and stir until sauce is hot. Season to taste with sal
t and pepper.
Place roast on a cutting surface; cut into thin slices and serve with mushroom sauce.
No Nutritional Information Available