Pork Roast with Mushrooms

 

4 servings

• 1 pork roast of 1 kg
• Salt and pepper
• 30 ml vegetable oil
• 2 shallots, minced
• 3 portobello mushrooms, sliced
• 180 ml white wine
• 15 ml sherry vinegar
• 6 sprigs of fresh thyme
• 125 ml cream 35%

1. Season the pork roast.
2. In a large skillet, heat the oil over high heat and sear the roast to brown it on all sides; place roast in a baking dish.
3. Brown the shallots and mushrooms for 4 to 5 minutes in the same pan; deglaze with white wine, transfer the vegetables to the dish with the roast and add the vinegar and thyme.
4. Bake for 1 hour in the oven at 350F (175C); baste the roast every 20 minutes.
5. Remove from the oven and place the roast on a plate; let stand 10 minutes.
6. Transfer the sauce to a small saucepan, stir in the cream and reduce until the sauce coats the back of a spoon.
7. Season the sauce and serve.

BON APPÉTIT