Roast Pom With Cream Mushroom Gravy
|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|
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.