Seasoned Pork Roast With Mushroom Sauce - cooking recipe

Ingredients

2 teaspoons fresh rosemary, crushed
1 teaspoon black peppercorns, crushed
1 1/2 teaspoons dried sage
3/4 teaspoon thyme
1 teaspoon coarse salt
1/2 teaspoon coriander seed
3 garlic cloves, minced
1 (4 lb) boneless pork loin roast, rolled and tied
Mushroom Sauce
2 tablespoons olive oil
3 garlic cloves, minced
1 shallot, sliced
1 lb mushroom, sliced
1 1/2 cups chicken stock, divided
1/2 cup red wine
1 tablespoon soy sauce
2 teaspoons cornstarch, dissolved in 1 tablespoon water
salt
fresh ground black pepper

Preparation

Preheat oven to 425\u00b0F
Mix all the spices together in a small bowl.
Coat the roast with the spices, patting to keep on meat.
Insert a meat thermometer in the roast and place the roast on a rack in a shallow baking pan.
Roast for 15 minutes.
Reduce the temperature to 325F and continue to roast until the center temperature registers 150F; about 1 1/2 hours.
Allow the meat to rest for 10 minutes before carving.
Serve with mushroom sauce.
Mushroom sauce: Heat the oil in a medium skillet. Saute the garlic and shallot for 1 minute.
Add the mushrooms and saute over medium-high heat for 4-5 minutes or until they start to brown.
Add the wine and 1/2 cup of chicken stock and simmer until most of the liquid evaporates.
Add the chicken stock and soy sauce.
Bring to a boil.
Stir in the cornstarch mixture and simmer for 2 to 3 minutes.
Season with salt and pepper, if desired.