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.
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
- Freshly ground black pepper
- 1/4 teaspoon dried thyme (you may substitute 1 teaspoon fresh thyme)
- 1 tablespoon parsley, minced
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve the sliced roast with the warm mushroom cream sauce.