Pork Roast With Thyme-Mushroom Sauce

• Mustard Coating
• 2 tablespoons dry white wine
• 1 tablespoon Dijon mustard
• 1/2 teaspoon crushed thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Roast
• 2 -3 lbs boneless pork rib roast
• Thyme-Mushroom Sauce
• 6 ounces fresh mushrooms (halved or cut up)
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1/2 teaspoon crushed thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter
• 12 ounces evaporated skim milk
• 4 teaspoons cornstarch
• 1/4 cup dry white wine

1. Heat oven to 325u0b0F.
2. In a small bowl combine mustard coating ingredients. Brush on roast.
3. Place roast, fat side up, on a rack in a roasting pan. Cook 20 minutes per pound.
4. Thyme-Mushroom Sauce: In a large skillet cook mushrooms, onion, garlic, thyme, salt, and pepper in butter until tender.
5. Stir together evaporated milk and cornstarch. Add to skillet mixture. Cook/stir until thick and bubbly. Add wine, cook an additional 2 minutes. Serve over sliced pork roast.

coating, white wine, mustard, thyme, salt, black pepper, pork, thyme, mushrooms, onion, garlic, thyme, salt, black pepper, butter, milk, cornstarch, white wine

Taken from www.food.com/recipe/pork-roast-with-thyme-mushroom-sauce-411378 (may not work)