Wednesday, April 14, 2010

Peppery Roasted Pork with a Creamy Mushroom Sauce

3.5 to 4 lb. boneless pork tenderloin ($5.20)
3 T. peppercorns ($.20)
1 T. salt ($.10)
1 tsp. garlic salt ($.10)
1 T. olive oil ($.15)
8 oz. mushrooms ($.99)
1/2 C. sour cream, light ($.20)
1 C. milk, fat free or 1% ($.15)
3 T. corn starch ($.10)
2 T. margarine ($.20)

Place peppercorn in a ziplock bag and lightly crush them (enough so it's still chunky). Add is salt and garlic salt. Shake together to combine, rub into the meat. Drizzle top of roast with olive oil.

Bake on a lightly greased or aluminum foil lined pan at 325 for 2 1/2 hours, meat is fully cooked when internal temperature reaches .

Slice mushrooms very thin, season with salt and pepper. Sauteed with 1 T. margarine or butter until tender (7-8 minutes on medium-high heat).
Remove mushrooms from pan with slotted spoon and add corn starch to make a roux. Whisk in milk and bring to a light simmer, stirring constantly to thicken. Whisk in sour cream once sauce has thickened. Stir in mushrooms.

Pour sauce over roast before serving.

Yields = 8 to 10 servings
Cost: $7.39
Cost per serving: $.74 to $.93 per serving

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