I fixed another simple roasted pork loin but this time I decided to add some fresh mushrooms. Very simple and quick to do; everything came out great I don’t think I would change a thing.
- 2 1/5 pound pork loin roast
- 12 o.z. mushrooms
- salt, pepper, garlic powder, and dried sage
- 1 1/2 cups chicken stock
- 2 Tbs corn starch
- 2 Tbs cool water
Oil small roasting pan; spread mushrooms in bottom of pan and lay pork on top. Season with salt, pepper, garlic, and sage if desired.
Roast at 350 degrees for about one hour. I wanted to brown mine a little so I kicked it to broil for about 5 minutes before removing from the oven. Once done remove roast from pan leaving mushrooms behind. Cover roast and set aside. Add chicken stock to pan to deglaze; I then transferred to a sauce pan to finish making the gravy. Heat to a slight boil. Mix together cornstarch and cool water and add to simmering sauce. Stir until thickened. Serve with mashed potatoes if desired.
Enjoy ~ Kimberly