1 pound boneless pork roast
1 envelope onion soup mix (from a 2.6 ounce box)
16 mushrooms, thinly sliced
1 teaspoon butter
4 crusty French rolls, split
Servings: 4
1. Preheat oven to 350ºF. Coat pork roast with the soup mix, place in a shallow pan and roast for 45 minutes, until meat thermometer inserted registers 155ºF. Remove roast from oven and let rest for 5 minutes. Scrape any pan drippings into a microwave-safe measuring cup; add water to measure 1/3 cup. Cover and microcook on HIGH for 20-30 seconds, until boiling.
2. Place mushrooms in microwave-safe container, top with butter and cover with plastic wrap. Microcook on HIGH for 45-60 seconds until mushrooms are tender. Slice roast and place in rolls; spoon over mushrooms and some of the pan juices.
Serve immediately.
Preparation Time: 10 minutes
Cooking Time: 45 minutes
1 envelope onion soup mix (from a 2.6 ounce box)
16 mushrooms, thinly sliced
1 teaspoon butter
4 crusty French rolls, split
Servings: 4
1. Preheat oven to 350ºF. Coat pork roast with the soup mix, place in a shallow pan and roast for 45 minutes, until meat thermometer inserted registers 155ºF. Remove roast from oven and let rest for 5 minutes. Scrape any pan drippings into a microwave-safe measuring cup; add water to measure 1/3 cup. Cover and microcook on HIGH for 20-30 seconds, until boiling.
2. Place mushrooms in microwave-safe container, top with butter and cover with plastic wrap. Microcook on HIGH for 45-60 seconds until mushrooms are tender. Slice roast and place in rolls; spoon over mushrooms and some of the pan juices.
Serve immediately.
Preparation Time: 10 minutes
Cooking Time: 45 minutes
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