Recipe - Pork Roast With Cippolini Onions And Portobello Mushrooms

4 pound Loin of pork; bone in
Salt and freshly ground
pepper
4 tablespoon Olive oil; divided
Three fourths pound Cippolini onions; (or
pearl), peeled
2 lg Portobello mushrooms; stems
removed,
; cut or sliced up 1/2" thick
One half cup White wine
One half cup Red wine
2 cup Chicken stock
2 tablespoon Flour
2 tablespoon Butter
2 tablespoon Fresh thyme; finely chopped

Preheat the oven to 375 degrees F. Season the pork well with salt and
pepper. Heat 2 tablespoons of the olive oil in a Dutch oven until smoking,
and sear the roast on all sides. Drain the excess fat and place in an oven
and roast for 50 minutes. Toss the onions and mushrooms with the remaining
olive oil and season them with salt and pepper to taste and add them to the
pan. Continue roasting until the pork reaches an internal temperature of
155160 F. on an instant read thermometer.

Remove the roast, onions, and mushrooms to a platter and cover with
aluminum foil. Degrease the pot and place over high heat on top of the
stove. Add both wines and reduce by 3/4. Add the stock and bring to a boil.
In a small bowl mix the flour and butter and slowly whisk into the stock,
cook until the sauce coats the back of a spoon. Season with salt and pepper
and add the onions, mushrooms, and thyme and heat through.

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