Smothered Pork Loin Roast In A Cream Sherry Sauce Recipes

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PORK CHOPS IN SHERRY-MUSHROOM GRAVY



Pork Chops in Sherry-Mushroom Gravy image

Comfort food at its best! Quick, easy, and delicious pork chops that are perfect for a weeknight supper.

Provided by Yoly

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h10m

Yield 4

Number Of Ingredients 9

2 tablespoons vegetable oil
4 (1-inch thick) boneless pork chops
salt and ground black pepper to taste
¼ cup all-purpose flour
2 tablespoons butter
1 (8 ounce) package sliced fresh mushrooms
1 (10.75 ounce) can cream of mushroom soup
½ cup dry cooking sherry
4 ounces shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a frying pan over medium-high heat. Season pork chops with salt and pepper and coat in flour. Brown pork chops on both sides, 3 to 5 minutes, and transfer to a baking dish.
  • Melt butter in the same frying pan and cook mushrooms until tender, scraping the bottom of the pan, 5 to 7 minutes. Season with salt and pepper. Add mushroom soup and sherry; stir gravy until well incorporated.
  • Pour gravy over pork chops in the baking dish. Cover with aluminum foil.
  • Bake in the preheated oven until chops are no longer pink in the center and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 35 minutes. Remove aluminum foil, stir gravy, and top pork chops with mozzarella cheese.
  • Return to the hot oven and bake until cheese is melted, 3 to 5 minutes more.

Nutrition Facts : Calories 660 calories, Carbohydrate 18.3 g, Cholesterol 175.4 mg, Fat 34 g, Fiber 0.8 g, Protein 65.1 g, SaturatedFat 12.2 g, Sodium 1018.1 mg, Sugar 2.5 g

PORK TENDERLOIN MEDALLIONS IN A SHERRY MUSHROOM CREAM SAUCE



Pork Tenderloin Medallions in a Sherry Mushroom Cream Sauce image

This is fairly quick and easy to prepare. I made it last night in about 40 min. It is elegant enough for company. You can make double and freeze it for another meal. I looove this sauce.

Provided by conniecooks

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 pork tenderloin (cut into 3/4-inch medallions)
2 -3 tablespoons oil (any vegetable oil is fine)
1 medium onion, finely chopped
2 cups sliced fresh mushrooms
1 -2 garlic clove, minced
seasoning salt
fresh black pepper
1/2 teaspoon dried thyme
2 tablespoons dry sherry
2 cups chicken stock
1 teaspoon cornstarch
1 teaspoon Dijon mustard
1/2 cup half-and-half cream
2 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh thyme
2 tablespoons finely chopped fresh parsley

Steps:

  • Heat 10 " skillet.
  • Add oil.
  • Season medallions on one side. Place in pan season side down. Season other side . Brown until golden and turn. When both sides are nice and golden, remove from pan and set aside.
  • Add more oil if needed and onion, mushrooms, and garlic. Saute until onion is soft and mushrooms are lightly browned.
  • Add sherry, dried thyme and salt and pepper. Cook til sherry is almost evaporated, 2 minutes.
  • Add stock (with cornstarch mixed in), mustard and cream. Bring to a boil.
  • Add meat back to pan, along with herbs.
  • Reduce heat, cover and simmer 15 -20 minutes.

Nutrition Facts : Calories 329, Fat 16.6, SaturatedFat 5, Cholesterol 96.9, Sodium 268.6, Carbohydrate 11.5, Fiber 1.6, Sugar 3.9, Protein 31.7

SMOTHERED PORK ROAST OVER RICE



Smothered Pork Roast over Rice image

I got this recipe in a newsletter, but it's actually from a cookbook by Donald Link called "Real Cajun". This dish was so delicious that I bought the book, and it was well worth it!

Provided by Pinay0618

Categories     Pork

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 12

6 -7 lbs boneless pork roast (shoulder or butt)
kosher salt
ground black pepper
2 large onions, thinly sliced
8 garlic cloves, thinly sliced
3 tablespoons fresh thyme leaves
1 tablespoon dried rosemary, crumbled
2 tablespoons vegetable oil
8 tablespoons butter
1/2 cup all-purpose flour
4 cups chicken broth
1/2 lemon, juice of (optional)

Steps:

  • Preheat the oven to 275ºF. Season the pork very generously with salt and pepper, rubbing the seasonings into the fat and flesh of the meat. Set the roast aside for at least 30 minutes or up to 1 hour to bring to room temperature.
  • Combine the onions, garlic, thyme, and rosemary in a medium mixing bowl and toss to combine. Heat the vegetable oil in a Dutch oven over medium-high heat. When the oil is very hot, sear the meat on all sides until deeply browned and crusty, 10 to 12 minutes total.
  • Transfer the meat to a plate, reduce the heat to medium, and then stir in the butter. When the butter has melted, stir in the flour to make a roux and continue to cook, stirring, until the roux turns a dark peanut butter color, about 10 minutes.
  • Add the onion mixture and cook, stirring, until all the ingredients are well coated and the mixture is thick. Whisk in the chicken broth and bring to a simmer, stirring constantly. Return the pork to the Dutch oven, spoon some of the onion mixture over the meat, cover, and roast for about 3 hours, turning and basting the pork every 30 minutes or so, until the meat will break apart when pressed gently with a fork.
  • At this point, you can serve the roast right out of the pan, or transfer it to a plate, then simmer the pan drippings, skimming off excess fat, until reduced by about one-third, or until it coats the back of a spoon. Add the lemon juice and taste for seasonings.
  • Before serving, sprinkle the roast with some additional salt, to taste. Serve the roast smothered with a generous amount of sauce over hot steamed rice.

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