Pork Roast With Apple-Mushroom Sauce

• 1 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 boneless pork loin roast (3 pounds)
• 3 small tart apples, cut into eighths
• 12 ounces fresh mushrooms, sliced
• 1/4 teaspoon salt, divided
• 1/2 cup apple cider
• 1 cup chicken broth
• 1 cup heavy whipping cream
• 1 teaspoon brown sugar
• 2 tablespoons cornstarch
• 1/4 cup cold water
• Fresh thyme sprigs, optional

1. Sprinkle thyme and pepper over roast and press into the meat. Place in a greased 13x9-in. baking dish. Bake, uncovered, at 450u0b0 for 20 minutes. Reduce heat to 325u0b0; bake 1-1/4 hours longer or until a thermometer reads 160u0b0-170u0b0.
2. Fifteen minutes before roast is done, saute apples in butter in a skillet until tender. Remove with a slotted spoon; cover and keep warm. Saute mushrooms in the same skillet until tender; set aside.
3. Remove roast from oven; sprinkle with 1/8 teaspoon salt. Transfer to a serving platter; cover and keep warm. Pour cider into baking pan; stir to loosen browned bits. Transfer to a saucepan; add broth, cream, brown sugar and remaining salt. Combine cornstarch and water until smooth; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened, stirring frequently. Add mushrooms and heat though.
4. To serve, garnish roast with apples and thyme springs if desired. Serve with mushroom sauce.

thyme, pepper, pork loin, tart apples, mushrooms, salt, apple cider, chicken broth, heavy whipping cream, brown sugar, cornstarch, cold water, thyme

Taken from www.tasteofhome.com/recipes/pork-roast-with-apple-mushroom-sauce/ (may not work)