Roast Pork with
Creamy Mushroom Gravy
Yield: 8 Servings
ROAST PORK
1 ea 3-4 lb boneless pork loin Roast, tied
2 tb Lemon juice
1 ts Garlic pepper
1 ts Garlic powder
1 ts Beau Monde or salt
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CREAMY MUSHROOM GRAVY
1 1/2 c Sliced fresh mushrooms
2 tb Butter or margarine, melted
2 tb Flour
8 oz Sour cream
1/4 c Milk
1/4 ts Salt
1/4 ts Pepper
Place roast, fat side up, on greased rack in shallow
roasting pan. Brush lemon juice over it and sprinkle
with spices. Insert meat thermometer and bake,
uncovered, at 325F until meat thermometer registers
170F. Transfer to serving platter and let stand 10
minutes before slicing.
For gravy, cook mushrooms in butter in saucepan over
medium-high heat, stirring constantly until tender.
Add flour, stirring constantly for 1 minute. Combine
sour cream and remaining ingredients; gradually add
the sour cream mixture, stirring constantly until
mixture is thickened and heated thoroughly (don't boil).
Serve with mashed potatoes and roast pork.
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