3poundsboneless Center-Cut Pork Loin Roast,
*kosher salt & coarse ground black pepper,
4mediumshallots, finely choped, divided,
2tablespoonsfresh thyme leaves or 2 teaspoons dried,
1(14.5 ounce) canHill Country Fare Natural Chicken Broth,
12ouncesfresh cremini or baby bella mushrooms, quartered,
1/3cupdry white wine,
1/2cupH-E-B Whipping Cream,
*reserved chicken broth,
1Heat oven to 350 degrees F.
2Place half of the chopped shallots in center of a large, heavy roasting or baking pan. Place roast on a rack over shallots, fat-side up; season generously with salt and pepper. Puree 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 broth for sauce (see step 4).
3Roast pork in oven 1 to 1 1/2 hours Remove from oven when an instant-read thermometer inserted into center of pork reaches 150 degrees F. Make a foil tent over roast; let stand 15 minutes.
4Prepare 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 minutes 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 left 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 salt and pepper.
5Place roast on a cutting surface; cut into thin slices and serve with mushroom sauce.
No Nutritional Information Available