Seasoned Pork Roast With Mushroom Sauce Recipes

PORK LOIN ROAST WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 425F.
• Crush coriander seeds in a mortar. Add the fresh herbs and crush together with the coriander seeds.
• Mix the crushed herbs and coriander seeds with salt and pepper in a small bowl.
• Rub the pork loin with the seasoning, patting it to make sure the seasonings stick well. Position the pork loin on a rack fitted over a baking pan lined with foil. Make sure that the fat cap is on top of the loin.
• Insert a BBQ or meat thermometer, put the loin in the oven and roast at 425F for 15 minutes. Reduce temperature to 325F and continue to roast until the temperature in the center of the thickest part of the loin reaches 140F, about 50 - 70 minutes.
• Remove the meat from the oven, tent with a piece of foil and let rest for 10 minutes before carving.
• Meanwhile, heat the oil in a skillet over medium-high heat. Saute the garlic and the shallot for 1 minute. Add the mushrooms and continue sauteing for another 5 minutes or so, until the mushrooms begin to brown.
• Add the sherry wine and continue cooking until most of the liquid evaporates.
• Pour in the chicken stock and the soy sauce. Bring to a boil. Add the cornstarch mixture and simmer for about 2 minutes, until it thickens. Season with salt and pepper to taste.
• Serve the pork loin with your favorite side dish (these garlic mashed potatoes are the best match for this dish) with mushroom sauce spooned over it.

PORK WITH MUSHROOM SAUCE

Steps:

• Cut tenderloin widthwise into fourths. Slice each piece in half but do not cut all the way through; open and flatten each piece. Melt butter in a large skillet; add pork. Combine thyme, salt and pepper; sprinkle half over the meat. Cook 3-4 minutes per side. Add mushrooms and onion. Cook and stir until vegetables are almost tender and pork is no longer pink. Remove meat to a platter and keep warm. Combine milk, mustard, cornstarch and the remaining thyme mixture; stir into the vegetables. Bring to a boil; cook and stir for 2 minutes. Spoon over pork and serve immediately.

CROCKPOT PORK CHOPS WITH MUSHROOM SAUCE RECIPE

Steps:

• Heat a large skillet with the veg oil
• Over high heat, brown each chop lightly on both sides.
• Sprinkle some Salt and pepper as it finishes and place it in the crockpot. Add the dried rosemary.
• Drain excess oil from skillet. pure in the mushroom soup (undiluted) and the onion powder into the still hot skillet.
• Scrape the pan and add the mixture into the cooker. Cover and cook on Low for 8 to 10 hours.

SEASONED PORK ROAST WITH MUSHROOM SAUCE

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.

SEASONED PORK LOIN ROAST

Steps:

• Season for Pork Loin: Combine garlic salt, garlic-pepper and lemon-pepper. Rub over roast.
• Place on a rack in a shallow roasting pan. Bake uncovered at 325 for 1 1/2 to 2 hrs or until thermometer reads 160.
• Basting sauce: in a large saucepan, combine all ingredients and bring to a boil. Reduce heat and let simmer, uncovered, for 10 minutes. Brush over roast while baking.
• When roast is done cooking, let it sit for 10 minutes before slicing.

SUNDAY DINNER PORK ROAST WITH MUSHROOM GRAVY

Steps:

• Preheat the oven to 450 degrees F.
• Pierce the roast all over with the tip of a paring knife and stuff one clove of garlic into each hole, followed by a few drops of hot sauce. Sprinkle on all sides with Essence and garlic powder and rub into the meat. Heat the oil in a Dutch oven over medium-high heat and brown the roast evenly on all sides, about 10 to 15 minutes. Add the chopped onion, celery, bell pepper, and enough water to come 1-inch up the sides of the pan. Add the teriyaki sauce, Worcestershire sauce, and stir to combine and loosen any browned bits on the bottom of the pan. Cover and bake for 45 minutes.
• Reduce the oven temperature to 350 degrees F and add a more water as necessary to come 1-inch up the sides of the pan. Continue to cook until very tender, about 3 1/2 hours total cooking time.
• Meanwhile, to make the gravy, melt 4 tablespoons of the butter in a medium saucepan. Whisk in the flour and cook, stirring constantly, over medium heat, until milk chocolate-colored roux is formed, about 15 minutes. Add the onion, bell pepper, celery, garlic, and the white part of the green onions, and cook until the vegetables are soft but not browned, about 5 minutes. Whisk in the beef stock and heavy cream and cook until thickened, 10 to 15 minutes.
• While the sauce is simmering, melt the remaining 2 tablespoons of butter in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring, until tender and golden brown around the edges, about 5 minutes. Add the mushrooms and teriyaki sauce to the gravy and simmer until flavors come together, about 3 minutes. Remove from the heat and cover to keep warm.
• Remove the roast from the oven and transfer to a platter. Cover loosely with foil to keep warm. Strain the pan juices through a fine mesh strainer into the gravy and simmer until heated through and thickened, about 5 minutes. Season with salt and pepper, to taste, and serve over the carved roast.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.