Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Garlic cloves - (3 to 4 lb.)
1 c Mushrooms, whole fresh 2 tb Lemon juice
1 1/2 ts Salt; divided 1/2 ts Pepper, freshly ground
1 Pork loin roast, boneless;

----------------------SOUR CREAM GRAVY---------------------------
1 ts Cornstarch -roast
1 tb Water 8 oz Sour cream
2 tb Pan drippings; reserved from 1/8 ts Pepper; freshly ground

--------------------------GARNISH-------------------------------
Fresh mushroom slices Fresh rosemary sprigs

Cut garlic cloves in 1/8" slices, and cut mushrooms into 1/4" strips.
Sprinkle with 1/4 teaspoons salt. Set aside.

Place roast, fat side up, on rack in a shallow roasting pan. Cut 1/2"
slits into roast at 1" intervals. Brush with lemon juice evenly over
roast, and sprinkle with remaining 1-1/4 teaspoons salt and pepper.

Insert a garlic slice and mushroom strip into each slit.

Bake at 325 degrees for 1 hour and 10 minutes or until a meat
thermometer inserted in thickest portion registers 160 degrees.
Remove from oven, and cover loosely with aluminum foil. Let stand 10
to 15 minutes before slicing.

Chill pan dripping quickly in freezer; discard solidified fat.
Reserve 2 tablespoons pan dripping for Sour Cream Gravy. Serve roast
with gravy. Garnish, if desired.

Sour Cream Gravy: Combine cornstarch and water in a saucepan, stirring
until smooth. Gradually stir in reserved pan dripping, sour cream, and
pepper.

Cook over low heat, stirring constantly, just until thickened. (Do
not boil.) Yield: 1 cup.

SOURCE: Southern Living Home for the Holidays. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 10-25-94

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