February 19, 2017
Dinner, Main Dish, Pork,
Pork Roast, Vegetables, Entertaining, Fall/Autumn, Sunday Dinner, Oven Roast, Stove Top, No Eggs, Wine more
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"Recipe source: Bon Appetit (February 1990)"
Preheat oven to 350 degrees F.
Season roast with salt and pepper. Set on a rack in a roasting pan. Roast one hour. Remove from oven; ran and reserve fat from pan. Pour Madeira over roast. Return to oven and continue cooking until thermometer inserted in center reads 150 degrees F (45 minutes), basting frequently. Transfer roast to cutting board and tent with foil. Transfer pan juices to cup and degrease pan juices.
Return 3 tablespoons reserved fat to same pan and heat over medium low heat and add shallots and thyme. Cook 5 minutes, stirring and scraping up any browned pieces. Add mushrooms and season with salt and pepper. Cook until mushrooms are tender, stirring frequently (5-10 minutes). Sprinkle flour over mushrooms and stir for 3-5 minutes. Mix in reserved pan juices, broth and cream. Boil until sauce thickens, stirring occasionally (5 minutes).
Carve roast and serve with sauce.
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