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.