Sunday Pork Roast With Mushroom Gravy Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SUNDAY DINNER PORK ROAST WITH MUSHROOM GRAVY



Sunday Dinner Pork Roast with Mushroom Gravy image

Provided by Food Network

Categories     main-dish

Time 4h15m

Yield 6 servings

Number Of Ingredients 31

1 (5 to 7 pound) pork loin or butt
1 pound button or cremini mushrooms
1 whole head garlic, cloves separated and peeled
2 tablespoons teriyaki sauce
Emeril's Red Hot Sauce or other hot sauce
Salt
1 tablespoon Essence, recipe follows
Freshly ground black pepper
1 teaspoon garlic powder
3 tablespoons vegetable oil
1 large yellow onion, chopped
2 ribs celery, chopped
1/2 medium green bell pepper, seeded and chopped
1 teaspoon Worcestershire sauce
6 tablespoons butter
4 tablespoons flour
1 medium yellow onion, finely chopped
1/2 medium green bell pepper, seeded and finely chopped
1 rib celery, finely chopped
2 cloves garlic, minced
1/2 bunch green onions, green and white parts chopped separately
2 cups rich beef stock
1/2 cup heavy cream
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon dried leaf oregano
1 tablespoon cayenne pepper
1 tablespoon dried thyme

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.

PORK LOIN ROAST WITH MUSHROOM SAUCE



Pork Loin Roast with Mushroom Sauce image

Provided by Victor

Categories     Dinner     lunch

Time 2h15m

Number Of Ingredients 16

4 lb pork loin ((boneless))
1 Tbsp fresh rosemary ((crushed))
2 Tbsp fresh sage ((crushed; or 1 1/2 tsp dried sage leaves))
1 tsp fresh thyme ((crushed; or 1/2 tsp dried thyme leaves))
1 tsp kosher salt
1/2 tsp coriander seeds ((crushed))
2 cloves garlic ((pressed))
1 lb cremini mushrooms ((or button mushrooms, sliced about 1/4" - 3/8" thick))
2 Tbsp olive oil
1 shallot ((thinly sliced))
1 cup dry sherry ((or Madeira, or dry vermouth))
1 cup chicken stock
1 Tbsp soy sauce
2 tsp cornstarch ((dissolved in 1 Tbsp of water))
Salt ((to taste))
Black pepper ((to taste))

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.

Nutrition Facts : Calories 387 kcal, Carbohydrate 6 g, Protein 53 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 143 mg, Sodium 576 mg, Sugar 2 g, ServingSize 1 serving

PORK ROAST WITH BACON MUSHROOM GRAVY



Pork Roast With Bacon Mushroom Gravy image

We are thinking of having pork for Christmas this year so I was looking thru my pork recipes. This one is VERY good! This is adapted from " New Orleans Cooking", by Emeril Lagasse. The Creole Seasoning is Emeril's Essence, but I could not add that to the recipe ingredients. If you do not want to use the Essence, I have used other spices with good results as well. (Lennie has the Emeril Essence posted here.) http://www.recipezaar.com/Emeril-Lagasses-Essence-14372 I serve this with mashed potatoesand Emeril's Smothered Green Beans and Chippie has the green bean recipe posted here already. Happy Holiday Season all and hope you enjoy!

Provided by Scoutie

Categories     Pork

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 14

1 (3 lb) boneless pork loin roast
1 tablespoon creole seasoning
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
6 ounces thick cut bacon, diced
6 tablespoons all-purpose flour
1 large yellow onion, finely chopped
1 celery rib, finely chopped
1/2 medium red bell peppers or 1/2 medium orange bell pepper, seeded and chopped
1 tablespoon minced garlic
6 ounces button mushrooms, thinly sliced
1 quart canned low sodium beef broth
1 teaspoon Worcestershire sauce
2 tablespoons sliced green onion tops

Steps:

  • Season the roast evenly with 2 teaspoons of the Essence, the salt, and black pepper and rub into the meat.
  • Heat a cast iron Dutch oven and, when hot, add the bacon. Cook, stirring occasionally, until the bacon is crispy, about 6 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain and set aside.
  • Add the roast to the pan and increase the heat to high. Cook until the roast is evenly browned on all sides, about 6 to 8 minutes. Transfer the roast to a platter and set aside.
  • Add the flour to the pan and cook, stirring constantly, until a roux the color of milk chocolate is formed, 1 to 2 minutes.
  • Add the chopped onion, celery, bell pepper, and cook, stirring, until the vegetables have wilted, 4 minutes.
  • Add the remaining 2 teaspoons of Essence and the garlic and cook for 1 minute.
  • Add the mushrooms and cook, stirring frequently, until they have released their liquid, about 4 minutes.
  • Add the beef broth and Worcestershire and bring sauce to a boil.
  • Return the roast to the pan and cover the pan. Reduce heat to low and cook the roast for 30 minutes.
  • Turn the roast over, cover the pan, and continue to cook on low heat until an instant-read thermometer inserted into the center of the roast registers 145 to 150 degrees F, about 20 minutes longer.
  • Remove the roast from the pan and transfer to a platter. Cover loosely with foil to keep warm.
  • Add the green onion tops to the sauce and cook for 10 to 15 minutes, uncovered, until the sauce is thick enough to coat the back of a spoon.
  • Stir the reserved crispy bacon into the sauce, slice the roast and serve, with the sauce ladled over the roast. Serve with Southern Style Smothered Green Beans.http://www.recipezaar.com/Bacon-Smothered-Green-Beans-110037.

Nutrition Facts : Calories 558.3, Fat 31.9, SaturatedFat 7.9, Cholesterol 164.4, Sodium 748.6, Carbohydrate 10.9, Fiber 1.4, Sugar 2.4, Protein 54

SUNDAY POT ROAST WITH MUSHROOM GRAVY



Sunday Pot Roast with Mushroom Gravy image

Provided by Claire Robinson

Categories     main-dish

Time 3h5m

Yield 4 servings with leftovers!

Number Of Ingredients 6

1 (4 to 5-pound) boneless beef bottom round roast
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 pound cremini mushrooms, cleaned and quartered
2 medium yellow onions, halved and sliced
4 cups low-sodium beef broth

Steps:

  • Preheat the oven to 325 degrees F.
  • Pat the meat dry with paper towels and season well on all sides with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, add the roast and brown all sides, about 4 minutes per side. Transfer the meat to a plate and add the mushrooms. Season with salt and pepper and cook, stirring occasionally, until browned and beginning to release liquid, about 5 minutes.
  • Add the onions and broth and stir until combined. Nestle the roast into the vegetables, adding any juices it released to the pot. Add the beef broth, bring to a simmer, cover, and transfer to the oven to roast for 2 1/2 hours. Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced.
  • Remove the pot from the oven, transfer the meat to a cutting board and tent with foil to keep it warm. Let the mushrooms and onions stand several minutes undisturbed to allow some of the beef fat to rise to the surface. With a large spoon, skim off the excess fat and discard. With a ladle, add about 1 1/2 cups of the mushrooms and onions with some cooking liquid to the bowl of a blender or food processor. Carefully puree the mixture until very smooth. Pour the puree back into the pot and stir very well until combined; taste and adjust seasoning.
  • To serve, slice the pot roast and arrange on a serving platter. Drizzle some mushroom gravy over the top and pass the extra gravy at the table.

HERBED PORK ROAST AND CREAMY MUSHROOM GRAVY



Herbed Pork Roast and Creamy Mushroom Gravy image

Provided by Sandra Lee

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 7

1 teaspoon minced fresh rosemary leaves, or 1/4 teaspoon dried rosemary
1 teaspoon minced fresh parsley leaves, or 1/4 teaspoon parsley flakes
1 teaspoon minced fresh thyme leaves, or 1/4 teaspoon dried thyme leaves
1 tablespoon minced garlic
2 1/2 to 3 pounds boneless pork loin roast
2 (10 3/4-ounce) cans 98 percent fat-free cream of mushroom soup
1 cup skim milk

Steps:

  • Preheat oven to 325 degrees F.
  • Mix together rosemary, parsley, thyme and garlic. Cut small slits over surface of roast and insert herb mixture into slits. Place in a roasting pan. Roast until the internal temperature is 165 degrees F. Remove roast from pan and let stand 10 minutes. Stir soup into pan drippings in roasting pan and heat over a medium flame. Gradually stir in skim milk. Continue to stir until mixture boils. Slice pork and serve with gravy.

CROCK POT PORK ROAST AND MUSHROOMS



Crock Pot Pork Roast and Mushrooms image

Make and share this Crock Pot Pork Roast and Mushrooms recipe from Food.com.

Provided by Mark H.

Categories     Pork

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 10

3 -5 lbs pork roast
McCormick's seasoning salt
chili powder
garlic powder
onion powder
black pepper
2 (10 1/2 ounce) cans condensed golden mushroom soup
1 (10 1/2 ounce) can cream of mushroom soup
1 (14 ounce) can beef consomme
1 -2 lb fresh mushrooms (sliced or halved)

Steps:

  • Season pork roast liberally on all sides with seasoning salt, chili powder, garlic powder, and onion powder.
  • Allow the roast to sit for 15-30 minutes so that seasonings and meat get to know each other better.
  • Stir together 1 can of Golden Mushroom soup and cream of mushroom soup and pour into crock pot.
  • Place seasoned pork roast into crock pot atop soup mixture.
  • Pour second can of golden mushroom soup over pork roast.
  • Cover the pork roast with the sliced/halved mushrooms.
  • Pour can of beef consommé over mushrooms.
  • Season mushrooms to taste with salt and black pepper.
  • Cook on low setting for about 8 hours.
  • Remove roast from crock pot (it will be very tender).
  • Use the juices in the crock pot as gravy for the pork roast and mashed potatoes.
  • You can use it just as it is, which is what we do, or adjust it to however you like gravy (e.g. add flour or cornstarch, remove fat, etc).

SEASONED PORK ROAST WITH MUSHROOM SAUCE



Seasoned Pork Roast With Mushroom Sauce 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.

Provided by Ms B.

Categories     Pork

Time 1h40m

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.

More about "sunday pork roast with mushroom gravy recipes"

MUSHROOM GRAVY ROASTED PORK | PIONEER
Oct 30, 2023 Reserve remaining 1 cup pork gravy for butternut porridge oats with apples; set aside also. Prepare butternut porridge oats with apples. First prepare oats; bring 1 cup water …
From pioneerbrand.com


SUNDAY DINNER PORK ROAST WITH MUSHROOM GRAVY (EMERIL LAGASSE) …
Rate this Sunday Dinner Pork Roast with Mushroom Gravy (Emeril Lagasse) recipe with 1 (5 to 7 lb) pork loin or butt, 1 whole head garlic, cloves separated and peeled, emeril's red hot sauce …
From recipeofhealth.com


THIS EASY (REVERSE-SEARED!) STUFFED PORK LOIN IS AN INSTANT HOLIDAY …
5 days ago Serious Eats / Amanda Suarez. At first glance stuffing a pork loin roast may seem like an intricate process: The raw roast needs to be filleted open like a book to an even …
From seriouseats.com


THIS HOLIDAY ROAST PORK RECIPE IS TOTALLY FOOLPROOF - THE NEW …
6 days ago If this pork overcooks a little, it’ll still taste great, thanks in part to the miso. Because it’s primarily soybeans fermented with salt, miso both deeply seasons the meat and keeps it …
From nytimes.com


SUNDAY DINNER PORK ROAST WITH MUSHROOM GRAVY
Discover new recipes, share them with family & friends, and build your own curated collections from over 300k ideas. 1,111 people joined this week Get started
From punchfork.com


SUNDAY DINNER PORK ROAST WITH MUSHROOM GRAVY RECIPE
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 …
From cookingindex.com


ROASTED PORK LOIN WITH MUSHROOM GRAVY - SPICY …
Feb 14, 2021 How To Make Roasted Pork Loin with Mushroom Gravy. Season the pork loin. I use seasoned salt, pepper, thyme, rosemary, and garlic. You can use fresh herbs instead of dry but double or even triple the amount. Place the …
From spicysouthernkitchen.com


PORK ROAST WITH MUSHROOM GRAVY | AMERICA'S TEST …
Stir in flour and cook until golden, stirring constantly, 1 to 2 minutes. Slowly whisk in pan juices and bring to boil. Add reserved mushrooms and simmer over medium-low heat until gravy is slightly thickened, about 5 minutes. Remove …
From americastestkitchen.com


SUNDAY DINNER PORK ROAST WITH MUSHROOM GRAVY RECIPE
Add the mushrooms and teriyaki sauce to the gravy and simmer until flavors come together, about 3 minutes. Remove the roast from the oven and transfer to a platter. Cover loosely with foil to keep warm.
From chefsresource.com


ROAST PORK WITH MUSHROOM GRAVY - ALOHA SHOYU
2. Pre heat oven to 400 degrees, once oven reaches temperature, place pork on rack, and roast for 1 1/2- 2 hours, or until internal temperature reaches 145 degrees. 3. In a saucepan, start by …
From alohashoyu.com


HOW TO MAKE A PORK ROAST AND GRAVY IN THE OVEN - AN …
Mar 8, 2024 This easy recipe for roasted Pork Roast and Gravy delivers a fork-tender roast covered in a beautiful gravy that’s perfect for Sunday dinner. The cooking process provides a perfectly seared pork roast, which makes the most …
From anaffairfromtheheart.com


BRAISED PORK ROAST WITH MUSHROOM GRAVY - DINNER, …
Sep 19, 2023 How to Store Braised Pork Roast with Mushroom Gravy. Serve: Don’t leave cooked Pork Roast at room temperature for more than 2 hours. Store: You can keep Braised Pork Roast with Mushroom Gravy in an airtight …
From dinnerthendessert.com


SUNDAY PORK ROAST - THE STAY AT HOME CHEF
The cooking time is always an estimate since every pork roast varies in size, but pork butt roasts are particularly forgiving as they are difficult to dry out. The minimum internal cooking temperature of pork is 145 degrees for food safety, …
From thestayathomechef.com


SUNDAY DINNER PORK ROAST WITH MUSHROOM GRAVY - EMERILS.COM
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 …
From emerils.com


THE ONLY CHRISTMAS SIDE DISH RECIPES YOU’LL EVER NEED, FROM JAMIE ...
2 days ago The only Christmas side dish recipes you’ll ever need, from Jamie Oliver to Tom Kerridge. From foolproof roast potatoes to indulgent pigs in blankets, plant-based twists and …
From independent.co.uk


SUNDAY DINNER PORK ROAST WITH MUSHROOM GRAVY
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 …
From emerils.com


Related Search