Seasoned Pork Roast With Mushroom Sauce

• 2 teaspoons fresh rosemary, crushed
• 1 teaspoon black peppercorns, crushed
• 1 1/2 teaspoons dried sage
• 3/4 teaspoon thyme
• 1 teaspoon coarse salt
• 1/2 teaspoon coriander seed
• 3 garlic cloves, minced
• 1 (4 lb) boneless pork loin roast, rolled and tied
• Mushroom Sauce
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 shallot, sliced
• 1 lb mushroom, sliced
• 1 1/2 cups chicken stock, divided
• 1/2 cup red wine
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch, dissolved in 1 tablespoon water
• salt
• fresh ground black pepper

1. Preheat oven to 425u0b0F
2. Mix all the spices together in a small bowl.
3. Coat the roast with the spices, patting to keep on meat.
4. Insert a meat thermometer in the roast and place the roast on a rack in a shallow baking pan.
5. Roast for 15 minutes.
6. Reduce the temperature to 325F and continue to roast until the center temperature registers 150F; about 1 1/2 hours.
7. Allow the meat to rest for 10 minutes before carving.
8. Serve with mushroom sauce.
9. Mushroom sauce: Heat the oil in a medium skillet. Saute the garlic and shallot for 1 minute.
10. Add the mushrooms and saute over medium-high heat for 4-5 minutes or until they start to brown.
11. Add the wine and 1/2 cup of chicken stock and simmer until most of the liquid evaporates.
12. Add the chicken stock and soy sauce.
13. Bring to a boil.
14. Stir in the cornstarch mixture and simmer for 2 to 3 minutes.
15. Season with salt and pepper, if desired.

fresh rosemary, black peppercorns, sage, thyme, coarse salt, coriander seed, garlic, pork loin, mushroom sauce, olive oil, garlic, shallot, mushroom, chicken stock, red wine, soy sauce, cornstarch, salt, fresh ground black pepper

Taken from www.food.com/recipe/seasoned-pork-roast-with-mushroom-sauce-298424 (may not work)