PORK ROAST WITH MUSHROOM CREAM SAUCE

While the recipe calls for a pork sirloin roast, any pork roast (shoulder, neck, butt, boneless…) will be delicious when served with this rich mushroom sauce. We used a spice mix made in Portland, Maine by Regina Spices. Any good quality spice rub may be substituted.

Ingredients

For the Pork Roast

• 3 - 5 pound Broad Arrow Farm pork sirloin roast
• Salt and pepper to taste
• Regina spice mix (your choice: maple mustard, herbes de provence, etc.)

For the sauce

• 1 ounce (2 packages) dried Oyster Creek chanterelle mushrooms (or substitute your choice of dried mushroom)
• 2 cups boiling water
• 2 tablespoons butter
• 1/2 cup shallot, thinly sliced
• 1 teaspoon garlic, minced 1/3 cup brandy
• 1 pint heavy cream
• Salt
• Freshly ground black pepper
• 1/4 teaspoon dried thyme (you may substitute 1 teaspoon fresh thyme)
• 1 tablespoon parsley, minced

1. Salt and pepper the roast liberally. Rub with a Regina spice mix of your choice (we used the maple mustard.) Let the roast sit at room temperature for at least one hour and up to three hours before cooking.
2. Preheat the oven to 250F. Cook the roast for approximately 2.5 hours, until the roast reaches an internal temperature of 145F. Let the roast rest for 20 -30 minutes at room temperature before slicing.
3. While the roast cooks, soak the dried mushrooms in 2 cups boiling water for 30 minutes. Drain the mushrooms, reserving the soaking liquid. Chop the mushrooms, if desired.
4. While the roast is resting, make the sauce. Melt butter over medium heat in a heavy bottomed pan. Sauté the garlic and shallots until tender and very lightly browned. Add the brandy to the pan, scraping gently with a wooden spatula to deglaze. Reduce the sauce until the pan is almost dry.
5.  Add the mushrooms and the thyme along with 1/4 cup of soaking liquid. For more mushroom flavor, you may increase the amount of soaking liquid used. Reduce the sauce again until the pan is almost dry.
6. Add the cream. Reduce the sauce until it is slightly thickened or desired consistency is attained. Add salt and pepper to taste. Stir in parsley.
7.  Serve the sliced roast with the warm mushroom cream sauce.

While the recipe calls for a pork sirloin roast, any pork roast (shoulder, neck, butt, boneless…) will be delicious when served with this rich mushroom sauce. We used a spice mix made in Portland, Maine by Regina Spices. Any good quality spice rub may be substituted.

Ingredients

For the Pork Roast

• 3 - 5 pound Broad Arrow Farm pork sirloin roast
• Salt and pepper to taste
• Regina spice mix (your choice: maple mustard, herbes de provence, etc.)

For the sauce

• 1 ounce (2 packages) dried Oyster Creek chanterelle mushrooms (or substitute your choice of dried mushroom)
• 2 cups boiling water
• 2 tablespoons butter
• 1/2 cup shallot, thinly sliced
• 1 teaspoon garlic, minced 1/3 cup brandy
• 1 pint heavy cream
• Salt
• Freshly ground black pepper
• 1/4 teaspoon dried thyme (you may substitute 1 teaspoon fresh thyme)
• 1 tablespoon parsley, minced

1. Salt and pepper the roast liberally. Rub with a Regina spice mix of your choice (we used the maple mustard.) Let the roast sit at room temperature for at least one hour and up to three hours before cooking.
2. Preheat the oven to 250F. Cook the roast for approximately 2.5 hours, until the roast reaches an internal temperature of 145F. Let the roast rest for 20 -30 minutes at room temperature before slicing.
3. While the roast cooks, soak the dried mushrooms in 2 cups boiling water for 30 minutes. Drain the mushrooms, reserving the soaking liquid. Chop the mushrooms, if desired.
4. While the roast is resting, make the sauce. Melt butter over medium heat in a heavy bottomed pan. Sauté the garlic and shallots until tender and very lightly browned. Add the brandy to the pan, scraping gently with a wooden spatula to deglaze. Reduce the sauce until the pan is almost dry.
5.  Add the mushrooms and the thyme along with 1/4 cup of soaking liquid. For more mushroom flavor, you may increase the amount of soaking liquid used. Reduce the sauce again until the pan is almost dry.
6. Add the cream. Reduce the sauce until it is slightly thickened or desired consistency is attained. Add salt and pepper to taste. Stir in parsley.
7.  Serve the sliced roast with the warm mushroom cream sauce.