Pork Loin With Apples and Mushrooms

Ingredients

• 1 boneless pork loin, trimmed (about 2 lbs)
• 1/2-1 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup apple cider
• 2 tablespoons dry white vermouth or very dry white wine
• 1 cup chicken broth
• 1 cup whipping cream
• 3 tablespoons butter, divided
• 3 small tart apples, peeled, cored and cut into eighths
• 3/4 lb mushroom, fresh, sliced

Directions

1. 1

   Preheat oven 450 degrees.

2. 2

   Sprinkle roast with seasonings and place in a lightly greased 13 x 9 inch baking pan. Bake 20 minutes then reduce to 325 degrees; continue to bake 1 hour or until meat thermometer reaches 160 degrees. Remove roast to platter; let stand for 10 minutes before slicing.

3. 3

   Place same baking pan over medium heat; add apple cider and scrape bottom of pan. Add vermouth, broth and whipping cream. Bring to boil; cook 15 minutes, stirring often. Remove from heat.

4. 4

   Melt 1 1/2 tablespoons butter in large skillet; add apples and saute until golden, turning once; remove from pan. Should the apples taste too tart, add sugar as needed.

5. 5

   Melt remaining 1 1/2 tablespoons butter in same pan; add mushrooms and cook until tender. Stir in cream mixture; heat through.

6. 6

   Serve sliced pork, apples wedges and mushrooms with cream.