Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 cl To 5 garlic
1 c Fresh whole mushrooms
1 1/2 ts Salt, divided
1 (3 to 4 pound) boneless pork
Loin roast
2 tb Lemon juice
1/2 ts Freshly ground pepper

----------------------SOUR CREAM GRAVY---------------------------
1 ts Cornstrach
1 tb Water
2 tb Reserved pan drippings from
Roast
1 (8 oz) carton sour cream
1/8 ts Freshly ground pepper
Garnishes: fresh mushroom
Slices, fresh rosemary
Sprigs

Cut garlic into 1/8" slices, cut mushrooms into 1/4". Sprinkle with
1/4 teaspoon salt; set aside. Place roast, fat side up, on a rack in
a shallow roasting pan. Cut slits 1/2" into roast at 1" intervals.
Put lemon juice evenly over the roast with a brush, sprinkle with
remaining salt and pepper. Put garlic and mushroom slices into the
slits. Bake at 325F. for 1 hr. 10 mins. or until meat thermometer
inserted in thickest portion registers 160F. Cover loosely with
aluminum foil. Let sit for 10 to 15 mins. before slicing. Chill pan
drippings in freezer; discard fat. Save 2 tb. for sour cream gravy.
Serve roast with gravy. Garnish, if desired. For gravy combine
cornstarch and water in saucepan, until smooth. Slowly stir the
reserved pan drippings, sour cream, and pepper. Cook over low heat
stirring constantly, until thickened.( Do not boil.) Southern Living
Home for the Holidays 1994 Shared by Carolyn Shaw 12-95

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