Cardamom Crusted Pork With Mushroom Sauce Recipes

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CARDAMOM-CRUSTED PORK WITH MUSHROOM SAUCE



Cardamom-Crusted Pork with Mushroom Sauce image

Categories     Mushroom     Pork     Roast     Thanksgiving     Fall     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

1 1/2 cups chopped onion
5 tablespoons olive oil
2 1/4 teaspoons ground cardamom
1 large garlic clove
1 4-pound boneless pork rib roast
1 1/2 pounds mushrooms, halved
2 cups canned low-salt chicken broth
1/2 cup whipping cream
1 tablespoon all purpose flour
1 tablespoon butter, room temperature

Steps:

  • Preheat oven to 350°F. Puree 1/2 cup chopped onion, 2 tablespoons oil, 2 teaspoons cardamom, and garlic in processor. Spread 1/2 cup chopped onion in center of large roasting pan; top with pork. Sprinkle pork generously with salt and pepper; coat with onion puree. Toss mushrooms, remaining 1/2 cup onion, and 3 tablespoons oil in bowl; sprinkle with salt and pepper; arrange around pork.
  • Roast pork 1 hour. Spoon mushrooms into large saucepan. Add 1 1/2 cups broth to roasting pan. Roast pork until thermometer inserted into thickest part registers 145°F, about 20 minutes longer. Transfer pork to platter; tent loosely with foil (temperature will rise 5 to 10 degrees as roast stands).
  • Scrape juices from roasting pan into saucepan with mushrooms. Add cream, remaining 1/2 cup broth, and 1/4 teaspoon cardamom to pan; bring to boil. Blend flour and butter in small cup; mix into mushroom sauce. Cook sauce, stirring often, until reduced enough to coat spoon, about 5 minutes. Season sauce with salt and pepper; serve with pork.

PORK WITH MUSHROOM SAUCE



Pork with Mushroom Sauce image

Treat your family to a festive meal of pork tenderloin without spending hours in the kitchen. It's easy enough to prepare for weekday dinners and impressive enough to serve on special occasions.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 pork tenderloin (about 1 pound)
3 tablespoons butter
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sliced fresh mushrooms
1 small onion, sliced
2/3 cup milk
1 tablespoon Dijon mustard
1-1/2 teaspoons cornstarch

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.

Nutrition Facts :

ROASTED PORK LOIN WITH CARDAMOM-CURRANT JELLY SAUCE



Roasted Pork Loin with Cardamom-Currant Jelly Sauce image

Categories     Blender     Fruit     Pork     Marinate     Roast     Christmas     Prune     Pork Tenderloin     Spice     Brandy     Red Wine     Winter     Cinnamon     Bon Appétit

Yield Serves 8

Number Of Ingredients 22

Pork
12 cardamom pods
12 juniper berries
1/2 navel orange, peeled, cut into pieces
1/2 cup dry red wine
1/2 cup olive oil
3 whole cloves
3 cinnamon sticks, broken into pieces
3 bay leaves
1 teaspoon salt
1/2 teaspoon whole black peppercorns
1 6-pound center-cut pork rib roast with 8 to 10 bones
Sauce
1 teaspoon ground cardamom
3 tablespoons olive oil
2 cups dry red wine
1 1/2 cups pitted prunes (about 10 ounces)
3/4 cup prune juice
1/2 cup brandy
3 cinnamon sticks
3 bay leaves
1/2 cup red currant jelly

Steps:

  • For pork:
  • Combine first 10 ingredients in blender. Blend until spices are finely ground, about 2 minutes. Place pork in large glass baking dish. Pour marinade over pork; turn to coat. Arrange bone side up, tent loosely with foil and refrigerate at least 12 hours or overnight.
  • For sauce:
  • Preheat oven to 350°F. Scrape marinade from pork. Pat pork dry with paper towels. Sprinkle pork generously with 1/2 teaspoon cardamom, salt and pepper. Heat oil in large roasting pan set over 2 burners on medium heat. Add pork and cook until brown, turning occasionally, about 4 minutes.
  • Add wine, prunes, prune juice, brandy, cinnamon sticks and bay leaves to pan. Transfer to oven. Roast uncovered until meat thermometer inserted into thickest part of pork registers 160°F, basting often with pan juices, about 1 hour 30 minutes. Transfer pork and prunes to platter. Tent with foil. Strain pan juices into large glass measuring cup. Spoon 4 tablespoons fat off top of pan juices. Pour pan juices into heavy small saucepan. Add jelly and remaining 1/2 teaspoon cardamom. Simmer until jelly melts and sauce lightly coats spoon, about 8 minutes. Season sauce to taste with salt and pepper.
  • Serve pork with sauce.

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