Roast Pork with Apples & Mushrooms

2 Tbs. snipped fresh thyme or

2 tsp. crushed dried thyme

½ tsp. salt

¼ tsp. pepper

1 3-4 lb. pork tenderloin roast

(double loin, tied)

1/3 cup apple juice or cider

2 cups whipping cream

1 cup chicken broth

¼ cup dry sherry

2 Tbs. butter or margarine

3-4 cooking apples, peeled,

cored & cut into wedges

2 cups sliced fresh mushrooms

Combine thyme, salt & pepper and rub pork roast with this mixture. Place roast on a rack in a shallow roasting pan. Insert meat thermometer and roast in 325° F oven for 1½ to 2½ hours or until meat registers 160° F. Transfer meat to a platter and keep warm.

For sauce, skim fat from pan juices and place pan over medium heat. Add apple juice, stirring to scrape up any browned bits. Pour into a large saucepan and stir in whipping cream, chicken broth and dry sherry. Bring to a boil and cook over medium-high heat for about 20 minutes or until reduced to 1½ cups, stirring occasionally.

Meanwhile, in a large skillet, melt the butter or margarine. Add apple wedges and sauté until golden. Remove apples from skillet (resere drippings) with slotted spoon and keep warm. To this skillet, add mushrooms to drippings and cook until tender. Stir mushrooms & drippings (not apples) into thickened cream sauce. To serve, place slices of pork roast and apples onto individual plates and spoon sauce over meat. Serves 12-14