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Roast Pom With Cream Mushroom Gravy

Ingredients
  Garlic 5 Clove (25 gm)
  Salt 1 1⁄2 Teaspoon, divided
  Boneless double pork loin roasts 3 1⁄2 Pound, tied (1 Roast, 3 To 3 1/2 Pound)
  Lemon juice 2 Tablespoon
  Freshly ground pepper 1⁄2 Teaspoon
  Creamy mushroom gravy 1 Cup (16 tbs)
  Baby pears 1⁄4 Cup (4 tbs) (Fresh)
  Fresh rosemary sprigs 1
Directions

Cut garlic into 1/8-inch slices; sprinkle with 1/4 teaspoon salt.
Place roast, fat side up, on a greased rack in a shallow roasting pan.
Cut 1/2-inch slits at 1-inch intervals in diagonal rows on top of roast; insert garlic slices deep into slits.
Brush lemon juice evenly over roast; sprinkle with pepper and remaining 1 1/4 teaspoons salt.
Insert meat thermometer, making sure it does not touch fat.
Bake, uncovered, at 325° for 1 1/2 hours (30 minutes per pound) or until meat thermometer registers 160°.
Transfer roast to a serving platter; let stand 10 minutes before slicing.
Garnish, if desired.
Serve with Creamy Mushroom Gravy.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Occasion: 
Christmas
Restriction: 
Vegetarian
Ingredient: 
Mushroom

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