1/3 cup apple cider
2 tbsp dry, white vermouth
1 cup chicken broth
1 cup whipping cream
3 tbsp butter
2 whole apples, sliced
6 whole mushrooms, sliced large
Save roast drippings.
Over medium heat add (for 3 lb.
pork loin) apple cider, stir, add vermouth, chicken broth, whipping cream.
Bring to a boil and cook 15 minutes or until thick, stirring constantly.
Remove from heat.
Melt 1 1/2 tablespooons of butter in a large skillet, add apples and cook until golden, turning once.
Remove from skillet, keeping warm.
Melt 1 1/2 tablespoons butter; add mushrooms and cook until tender.
Stir in cream mixture, cook over low heat until heated! Pour over pork roast slices.