PORK ROAST WITH THYME-MUSHROOM SAUCE

Pork Roast With Thyme-Mushroom Sauce image

Provided by Kathy

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 tablespoons dry white wine
1 tablespoon Dijon mustard
1/2 teaspoon crushed thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
2 -3 lbs boneless pork rib roast
6 ounces fresh mushrooms (halved or cut up)
1/2 cup chopped onion
2 garlic cloves, minced
1/2 teaspoon crushed thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
12 ounces evaporated skim milk
4 teaspoons cornstarch
1/4 cup dry white wine

Steps:

Heat oven to 325°F.
In a small bowl combine mustard coating ingredients. Brush on roast.
Place roast, fat side up, on a rack in a roasting pan. Cook 20 minutes per pound.
Thyme-Mushroom Sauce: In a large skillet cook mushrooms, onion, garlic, thyme, salt, and pepper in butter until tender.
Stir together evaporated milk and cornstarch. Add to skillet mixture. Cook/stir until thick and bubbly. Add wine, cook an additional 2 minutes. Serve over sliced pork roast.