French Rack of Pork with Mushroom Sauce
Active Time: 20 minutes
Total Time: 1 hour 45 minutes • Serves: 8
1-1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon Schnucks garlic powder
1 (7- to 8-bone) frenched pork loin roast (about 5 to 6 pounds)
1 package (8 ounces) Schnucks whole white mushrooms, sliced (about 3-1/2 cups)
2 tablespoons Schnucks unsalted butter
1 shallot, finely chopped (about 1-1/2 tablespoons)
2 tablespoons Schnucks all-purpose flour
1 cup dry white wine (such as Chardonnay or Sauvignon Blanc)
1 can (14.5 ounces) less-sodium chicken broth (1-3/4 cups)
1 tablespoon chopped fresh thyme leaves
1. Preheat oven to 425°F. In small bowl, combine salt, pepper and garlic powder. Rub all sides of pork with salt mixture.
2. Place roasting rack in 14 x 11-inch roasting pan. Place pork roast, fat or meaty side up, on rack; roast 20 minutes. Reduce oven temperature to 325°F; roast 1 hour to 1 hour 10 minutes longer or until internal temperature reaches 140°F in center of pork. Transfer pork to cutting board; loosely cover with aluminum foil. (Internal temperature will rise about 5° to 10°F upon standing.)
3. Place roasting pan with drippings across 2 burners over medium heat. Add mushrooms, butter and shallot; cook 4 to 5 minutes or until mushrooms are tender, stirring occasionally. Sprinkle with flour, stir until combined; cook 1 minute. Add wine and cook 2 minutes, stirring occasionally. Stir in broth and thyme; simmer 8 to 10 minutes or until reduced and thickened, stirring occasionally.
4. Slice pork between the rib bones and serve with sauce.
Each serving: about 646 calories, 34 g total fat (13 g saturated), 197 mg cholesterol, 773 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g sugars, 69 g protein