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.
A pork roast is just about one of the easiest dinners to fix. No fussing; just season it, stick it in the oven, and dinner will be served. The one thing I notice though when I check my cookbooks for times on different size roasts is that it always seems to tell me to cook them too long. I bought a 6 pound pork loin at the store yesterday and when I refered to my book it said 20 – 30 minutes per pound for a 4 pound roast; it didn’t really refer to a 6 pound roast in either book I checked. Anyway, I knew 2 hours would be more than enough time and I was correct; it took just at an hour and a half for my roast to turn out perfectly. I was flexible on time so it didn’t matter that it was ready faster; besides I knew a 20 minute rest would be good for a roast this size. My pictures don’t do it justice, it really had a nice crispy skin to it from the honey and was very moist when finished.
1 pork loin roast ~ about 6 pounds
seasonings of choice
foil to line roasting pan
Line roasting pan with foil and season as desired. I sprinkled mine with salt, pepper, garlic, cayenne, and thyme. I then drizzled honey over the top and popped it in the oven at 350 degrees.
Bake for about 1 1/2 hours or until desired temperature is reached. You will want to reach about 160 to 170 degrees depending on the doneness desired. I like to shoot for the medium to medium well side so it is still very moist. Allow to rest for at least 10 minutes before slicing.