Ingredients
1 teaspoon dried thyme1/4 teaspoon pepper1 boneless pork loin roast (3 pounds)3 small tart apples, cut into eighths12 ounces fresh mushrooms, sliced1/4 teaspoon salt, divided1/2 cup apple cider1 cup chicken broth1 cup heavy whipping cream1 teaspoon brown sugar2 tablespoons cornstarch1/4 cup cold waterFresh thyme sprigs, optional
Preparation
Sprinkle thyme and pepper over roast and press into the meat. Place in a greased 13x9-in. baking dish. Bake, uncovered, at 450° for 20 minutes. Reduce heat to 325°; bake 1-1/4 hours longer or until a thermometer reads 160°-170°.
Fifteen minutes before roast is done, saute apples in butter in a skillet until tender. Remove with a slotted spoon; cover and keep warm. Saute mushrooms in the same skillet until tender; set aside.
Remove roast from oven; sprinkle with 1/8 teaspoon salt. Transfer to a serving platter; cover and keep warm. Pour cider into baking pan; stir to loosen browned bits. Transfer to a saucepan; add broth, cream, brown sugar and remaining salt. Combine cornstarch and water until smooth; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened, stirring frequently. Add mushrooms and heat though.
To serve, garnish roast with apples and thyme springs if desired. Serve with mushroom sauce.
