Title: Roasted pork loin with mushroom & garlic
 Categories: Main dish, Meats, Pork
      Yield: 8 Servings
 
      4 cl To 5 garlic
      1 c  Fresh whole mushrooms
  1 1/2 ts Salt, divided
      1    (3 to 4 pound) boneless pork
           Loin roast
      2 tb Lemon juice
    1/2 ts Freshly ground pepper

MMMMM----------------------SOUR CREAM GRAVY---------------------------
      1 ts Cornstrach
      1 tb Water
      2 tb Reserved pan drippings from
           Roast
      1    (8 oz) carton sour cream
    1/8 ts Freshly ground pepper
           Garnishes: fresh mushroom
           Slices, fresh rosemary
           Sprigs
 
  Cut garlic into 1/8" slices, cut mushrooms into 1/4". Sprinkle with
  1/4 teaspoon salt; set aside. Place roast, fat side up, on a rack in
  a shallow roasting pan. Cut slits 1/2" into roast at 1" intervals.
  Put lemon juice evenly over the roast with a brush, sprinkle with
  remaining salt and pepper. Put garlic and mushroom slices into the
  slits. Bake at 325F. for 1 hr. 10 mins. or until meat thermometer
  inserted in thickest portion registers 160F. Cover loosely with
  aluminum foil. Let sit for 10 to 15 mins. before slicing.  Chill pan
  drippings in freezer; discard fat. Save 2 tb. for sour cream gravy.
  Serve roast with gravy. Garnish, if desired. For gravy combine
  cornstarch and water in saucepan, until smooth. Slowly stir the
  reserved pan drippings, sour cream, and pepper. Cook over low heat
  stirring constantly, until thickened.( Do not boil.) Southern Living
  Home for the Holidays 1994 Shared by Carolyn Shaw 12-95