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1
In a food processor, put in the dried mushrooms and dried garlic powder and pulse until mushrooms are powdered or in tiny pieces.
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2
Add the fresh thyme, parsley, sage leaves and salt and pepper and pulse again. Slowly add olive oil until the mixture forms a very thick paste.
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3
Prepare a roasting pan with a rack. Pat the pork roast dry and cover with the mushroom herb paste. Make sure to put a thicker crust on the top of the roast. If possible, let rest for 30-60 minutes so the paste doesn't slide off.
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4
Preheat oven to to 425 degrees. Place roast in oven for 20 minutes uncovered, but watch the crust for burning. Cover with foil if the crust starts to burn. Add 1/2 of the chicken broth to the bottom of the pan.
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5
Reduce heat to 325 degrees and cook roast until the internal temperature reaches 145 degrees. Cover with foil to prevent burning. It took an hour and 10 minutes (70 minutes) in my oven. Add chicken broth as needed to prevent burning and deglaze pan.
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6
Saute a small onion until softened in 1 tsp olive oil. Add chopped mushrooms and cook until browned. Deglaze pan with port (or whatever you like) and simmer for 5-10 minutes. Remove the roasting pan from the oven and pour the pan juices into the mushroom mixture, and bring to a simmer. Add salt and pepper to taste.
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7
Remove roast from oven when the internal temperature is 145 degrees and let sit for 15-20 minutes before carving.
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8
I served this with quick pan butter/olive oil fried polenta circles that were crispy on the outside and soft on the inside. They tasted great with the pork and the mushroom sauce.
