• 1 lb baby bella mushrooms
• 2 cups white wine
• 2 lb center cut pork loin
• 2 TB spoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 1 celery stalk, diced
• 2 TB spoons brandy
• 1 cup chicken broth
• 2 TB spoons cornstarch, blended with 3 TB spoons cold water
• 4 TB spoons heavy cream
• salt and pepper

• Preheat 400 F degrees.
• Wipe the meat with damp paper towel, then dry the fat with a sharp knife.
• In a flameproof casserole, heat the oil over high heat until hot.
• Add the onion, carrot, celery, and mushrooms and cook for 5-6 minutes until browned, stirring frequently.
• Add the brandy, broth, and wine and stir well.
• Put the pork on top of the vegetables and place in the oven.
• Roast for about 1 1/2 hours until the meat registers 145 F degrees.
• Transfer the meat to a warmed serving platter.
• Using a slotted spoon, transfer the mushrooms  to the serving platter with meat.
• Cover loosely with foil and let stand for 15 minutes.
• Bring the liquid in the casserole to a boil.
• Stir the blended cornstarch into the casserole and cook, stirring frequently for 2-3 minutes until the sauce thickens, then strain the contents of the pan into the saucepan, pressing the vegetables to extract all the juice.
• Return the saucepan to medium heat, stir in the cream and simmer for 2 minutes, then season with salt and pepper.
• Reduce the heat to low and simmer gently, stirring frequently, until ready to serve.

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