Roast Pork Loin with Duxelles

Roast Pork Loin: (I used a very small roast here; a half pork loin is about 3 or 4 pounds, the time suggested for cooking would be a minimum) Position a rack in the center of the oven and heat it to 450F. Take a pork loin roast and liberally season it with salt, pepper, sage, thyme and rosemary. Place on a rack in a roasting pan and cook for 15 minutes. Reduce the heat to 250 F and cook for another 45 minutes to an hour, until the internal temperature of the roast is 155 F. Remove from the oven and tent with foil while you prepare the duxelles. Duxelles: 2 Tb butter 8 oz mushrooms, wiped clean and diced very small 1/2 cup minced chopped onion 1 Tb dry sherry 1/4 cup heavy cream a pinch of dried thyme a pinch of nutmeg Melt the butter in a large skillet and heat over medium-low heat. Add the onion and cook until slightly translucent, then add the mushrooms. When the mushrooms have let up and evaporated their water, add the sherry and deglaze the pan. add the remaining ingredients, and cook until thickened, stirring often. Carve the roast, spread the duxelles filling between the slices, and arrange on a serving platter.