Roast Pork with Apple Mushroom Cream Sauce



2 tablespoons snipped fresh thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 (4-pound) boneless pork loin roast
1/2 cup apple cider or apple juice
2 cups whipping cream
1 cup chicken broth
1/4 cup dry sherry
1/3 cup apple cider or apple juice
4 tablespoons butter, divided
4 medium cooking apples, peeled, cored, and cut into wedges
2 cups sliced mushrooms

1. In a small bowl, combine thyme, salt and pepper. Rub pork roast with thyme mixture, cover and refrigerate at least 2 hours or overnight.
2. Place roast in a shallow roasting pan on a rack, insert a meat thermometer, and let stand 30 minutes. Pour 1/2 cup cider or juice into roasting pan. Preheat oven to 325°F. Roast pork about 2 hours or until thermometer registers 155°F.
3. Approximately 30 minutes before roast is done, add whipping cream, chicken broth and sherry to a medium saucepan and bring to a low boil. Cook over medium heat about 30 minutes.
4. When roast is done, transfer meat to a platter and cover with foil. Set aside.
5. Skim fat from pan juices, place roasting pan over medium heat; add apple cider, stirring to scrape up any browned bits. Strain and add to cream mixture, continue boiling on medium heat for about 10-15 more minutes.
6. Meanwhile, in large skillet melt 2 tablespoons of butter; add apple wedges and cook until golden. Remove apple wedges with a slotted spoon, reserving drippings, if any; keep warm. In the same skillet melt 2 tablespoons of butter, add mushrooms and cook until tender. Stir apples and mushrooms into cream mixture. Slice pork and serve sauce over slices of pork. WOW!

Yield: 8-10 servings