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Export 11 ingredients for grocery delivery
Step 1
Preheat oven to 425 degrees. Spray bottom of a small sheet pan. (I used a quarter sheet pan) with cooking spray. Set aside.
Step 2
In small bowl, combine seasonings for roast. Coat roast on all sides with seasoning mixture.
Step 3
Heat a medium skillet over medium high heat. Add olive oil and brown roast on all sides (about 5 to 6 minutes).
Step 4
Remove roast to prepared sheet pan and roast in oven for 25 to 30 minutes, or until thermometer reads between 140 degrees and 145 degrees F.
Step 5
Remove roast from oven and tent with foil. Allow to rest for 10 minutes before slicing.
Step 6
While roast is in oven, make the mushroom gravy.
Step 7
In same skillet you browned the roast in, on medium high heat, melt 2 TBSP. of the butter.
Step 8
Add in she shallots and stir. Cook for about 3 minutes or until shallots start to become translucent.
Step 9
Add in the mushrooms. Cook until mushrooms are soft and start to brown, about 6 minutes.
Step 10
Add in the sherry. Cook for about a minute, then add in the remaining 1 TBSP. butter. Sprinkle in the flour. Stir and cook for 1 minute.
Step 11
Slowly, whisk in the chicken stock. Allow gravy to come to a boil and cook until thickened. Taste for salt and pepper, and add as needed.
Step 12
Serve mushroom gravy with pork roast.
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