Roast Pork with Mushrooms
3 lb. (1.4 kg)
pork loin roast
2 tbsp. (30 ml)
oil
1 tsp. (5 ml)
salt
1/4 tsp. (1.5 ml)
pepper
1 tbsp. (15 ml)
Dijon mustard
2 tsp. (10 ml)
rosemary
4 cloves
garlic, minced
2 medium
onions
1 lb. (454 g)
mushrooms, sliced
1 tbsp. (15 ml)
tomato paste
2 cups (500 ml)
chicken stock
1 tbsp. (15 ml)
cornstarch
Preheat skillet to 375ºF (190ºC). Prepare a mixture of salt, pepper, mustard,
rosemary and garlic. Rub on roast. Heat 1 tbsp. (15 ml) oil in skillet and
brown roast on all sides. Remove roast. Place a rack in the bottom of the
skillet. Place roast on rack, cover and cook at 325ºF (165ºC) for approximately
1 hour or until the internal temperature reads 170º - 212ºF (76.6º - 93ºC).
Remove roast from pan and keep warm. Add remaining oil and cook onions
until softened. Add mushrooms and cook for 2 minutes. Add tomato sauce
and chicken stock. Reduce over high heat. If a thicker sauce is desired, mix 1
tbsp. (15 ml) cornstarch with 2 tbsp. (30 ml) of water and add to sauce.
Slice roast and place on a serving platter. Pour sauce over top.
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Booklet TFP-15_v003 5/5/04 4:53 PM Page 18
