This is another Sunday lunch go too. Roast the pork, make the sauce, and add an easy veggie side. This makes you look like a Chef! And it tastes better than any restaurant. I made a pizza with the left-over pork and mushroom, that was delicious too.
1 Pork Roast (3-4 lbs)
Tony’s (sprinkled all over roast to coat before baking)
1 lb mushrooms
3 to 4 garlic cloves minced
4 tbs fresh parsley, some extra for garnish
½ cup of white wine
3 tbs ghee or grass fed butter (separated: 1 tbs and 2 tbs)
Salt and pepper
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rub meat while you sprinkle with Tony’s
3. Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
4. While pork is cooking, the last 30 minutes or so—start the sauce. Put 1 tablespoon of butter in deep pan and melt. Add garlic and onion, cook for about 4 to 5 minutes. Add sliced mushrooms and cook for about 3 to 4 minutes. Add ¼ cup wine and other 2 tbs butter and salt and pepper. Cook until there is almost no sauce left and mushrooms are almost done. Then add the other ¼ cup of wine (you can add more if you like). Cook another 3 to 5 minutes and add the fresh parsley and cook down until the bright green becomes more of a forest green (about 4 to 5 minutes). Taste and add salt and pepper to your liking.
5. Take the roast that has had time to rest, about 10 minutes, and cut into round portions—about a ½ to 1 inch thick. Pour pork juice into sauce and mix well. Place cut portions on serving platter and put mushroom sauce down the middle of pork roast slices. Garnish with a little fresh parsley.
6. Serve and enjoy.