ROAST PORK WITH MUSHROOM RECIPES

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SEASONED PORK ROAST WITH MUSHROOM SAUCE RECIPE - FOOD.COM



Seasoned Pork Roast With Mushroom Sauce Recipe - Food.com image

Recently, my area experienced a blizzard that knocked out power for almost a full day. While I had my gas stove for cooking, I didn't have access to the internet to search for recipes. I had to resort to sifting through my cookbooks. I found this gem in a Junior League cookbook, and after modifying it slightly to suit ingredients I had on hand, Hubby proclaimed it worthy of repeating.

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 6 serving(s)

Number Of Ingredients 18

2 teaspoons fresh rosemary, crushed
1 teaspoon black peppercorns, crushed
1 1/2 teaspoons dried sage
3/4 teaspoon thyme
1 teaspoon coarse salt
1/2 teaspoon coriander seed
3 garlic cloves, minced
1 (4 lb) boneless pork loin roast, rolled and tied
2 tablespoons olive oil
3 garlic cloves, minced
1 shallot, sliced
1 lb mushroom, sliced
1 1/2 cups chicken stock, divided
1/2 cup red wine
1 tablespoon soy sauce
2 teaspoons cornstarch, dissolved in 1 tablespoon water
salt
fresh ground black pepper

Steps:

  • Preheat oven to 425°F
  • Mix all the spices together in a small bowl.
  • Coat the roast with the spices, patting to keep on meat.
  • Insert a meat thermometer in the roast and place the roast on a rack in a shallow baking pan.
  • Roast for 15 minutes.
  • Reduce the temperature to 325F and continue to roast until the center temperature registers 150F; about 1 1/2 hours.
  • Allow the meat to rest for 10 minutes before carving.
  • Serve with mushroom sauce.
  • Mushroom sauce: Heat the oil in a medium skillet. Saute the garlic and shallot for 1 minute.
  • Add the mushrooms and saute over medium-high heat for 4-5 minutes or until they start to brown.
  • Add the wine and 1/2 cup of chicken stock and simmer until most of the liquid evaporates.
  • Add the chicken stock and soy sauce.
  • Bring to a boil.
  • Stir in the cornstarch mixture and simmer for 2 to 3 minutes.
  • Season with salt and pepper, if desired.

Nutrition Facts : Calories 611.3, FatContent 30.8, SaturatedFatContent 5.7, CholesterolContent 195.3, SodiumContent 789, CarbohydrateContent 8.2, FiberContent 1.1, SugarContent 2.7, ProteinContent 69.1

PORK ROAST WITH THREE-MUSHROOM RAGOUT RECIPE | MYRECIPES



Pork Roast with Three-Mushroom Ragout Recipe | MyRecipes image

Provided by MyRecipes

Yield 5 servings (serving size: 3 ounces pork, 1 cup sauce, and 1 cup noodles)

Number Of Ingredients 12

1 (3 1/2-ounce) package shiitake mushrooms
¼ cup all-purpose flour
1 cup canned crushed tomatoes, divided
2 tablespoons chopped fresh or 2 teaspoons dried thyme
2 (8-ounce) packages button mushrooms, cut in half
1 (8-ounce) package cremini mushrooms, cut in half
1 large onion, cut into 8 wedges
½ ounce sun-dried tomatoes, packed without oil, quartered (about 6)
1?¾ pounds boned pork loin roast
½ teaspoon salt
¼ teaspoon black pepper
5 cups cooked medium egg noodles (about 4 uncooked pasta)

Steps:

  • Discard shiitake mushroom stems; cut caps into quarters.
  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 cup crushed tomatoes, and thyme in an electric slow cooker; stir well with a whisk. Add all mushrooms, onion, and sun-dried tomatoes.
  • Trim fat from pork. Sprinkle pork with salt and pepper; place on top of mushroom mixture. Pour 1/2 cup crushed tomatoes over pork. Cover with lid; cook on high heat for 1 hour. Reduce heat setting to low; cook 7 hours. Remove pork from slow cooker; cut into slices. Serve over noodles.

Nutrition Facts : Calories 460 calories, CarbohydrateContent 56 g, CholesterolContent 117 mg, FatContent 11.2 g, FiberContent 6 g, ProteinContent 34 g, SaturatedFatContent 3.4 g, SodiumContent 444 mg

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