~PORK ROAST with MUSHROOM SAUCE~

Serves 8

2 teaspoons fresh rosemary, crushed
1 tablespoon dried sage, crushed
1 teaspoon dried thyme, crushed
1 teaspoon dried parsley, crushed
1 teaspoon ground coriander seed
4 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 (4-pound) pork loin roast, rolled and tied

Preheat the oven to 425°F. In a small bowl combine the herbs, garlic, salt, and pepper. Coat the roast with the herbs, patting the herbs to make them adhere. Place coated roast on a rack in shallow baking pan. Insert meat thermometer. Roast for 30 minutes. Reduce oven temperature to 350°F. Continue to roast until temperature in center registers 165°F. Plan on 25 minutes per pound. When roasting is completed, remove baking pan from oven and allow the pork to rest, covered loosely with aluminum foil, while preparing Mushroom Sauce.

~MUSHROOMSAUCE~ Serves 4
2 tablespoons olive oil
4 cloves garlic, minced
1 small onion, chopped
1 pound mushrooms of your choice, chopped into small pieces
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon dried thyme, crushed
1 cup sherry
1 cup chicken stock
2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon water

Heat the olive oil in a medium skillet. Saute the garlic, onion, and mush­rooms for 4 to 5 minutes until tender. Add herbs and stir. Pour sherry into pan and simmer until most of the sherry has evaporated. Add the chicken stock and soy sauce. While this is coming to a boil, dissolve the cornstarch in water, then stir into skillet mixture. Simmer another 3 to 4 minutes. Slice pork roast and serve with mushroom sauce.