Roast Pork Loin with Mushroom Dressing

Roast Pork Loin with Mushroom Dressing

2 pounds boneless center-cut pork loin
2 cloves fresh garlic, very finely chopped
1 teaspoon salt (optional)
2 teaspoons black pepper
1 teaspoon rosemary


Preheat the oven to 350°.
Trim off all exterior fat from the pork loin. Combine the chopped garlic
with salt, pepper, and rosemary. Rub the pork loin with this mixture to
season. Place the pork loin in a shallow pan, add 1 cup of water, cover with
aluminum foil, and place in the oven for about 40 minutes. Uncover. Increase
the temperature to 400º and continue cooking until an internal temperature
of 165º is reached (on a meat thermometer inserted into the very
center of the roast), or approximately 30 minutes more.
Remove from the oven, let stand for 20 minutes, then slice and serve.
Serve sliced atop Mushroom Dressing with Good Luck Black-Eyed Peas

Mushroom Dressing
4 cups dry bread cubes (use stale bread, cut into 1/2-inch cubes or purchased croutons)
8 ounces mushrooms, sliced
1 stalk celery, finely chopped
1/4 cup finely chopped onion
1 clove garlic, minced
1 tablespoon vegetable oil
1I cups Chicken Stock or Vegetable Stock
1/4 teaspoon salt (optional)
Scant teaspoon black pepper
1/4 teaspoon dried thyme

*Figure in parentheses does not include salt.

Cut the stale bread into H-inch cubes or use purchased croutons. Measure
4 cups and set aside. Sauté all the vegetables in a 2-quart nonstick pan
with the vegetable oil over medium heat until softened. Add the stock and
bring to a boil. Add the seasonings. Turn off the heat, add the bread cubes
all at once, and stir until well mixed. Turn the heat back on to medium high
and, stirring constantly, cook for about 3 minutes more. If the dressing is
too dry, you may add more stock; if dressing is too moist for your
taste, cook a little longer to make it drier.