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.
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
CREAMY MUSHROOM GRAVY
A creamy, mushroom-laden gravy you'll want on mashed potatoes, turkey and meatloaf alike.
Provided by Food Network Kitchen
Time 25m
Yield 8-10
Number Of Ingredients 8
Steps:
- Melt the butter in a large saucepot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until dry and tender, about 10 minutes; season with salt and pepper.
- Sprinkle the flour over the mushrooms and cook, stirring, until lightly browned, about 1 minute. Add the broth and sherry and continue to cook until it comes to a boil and thickens, about 5 minutes. Stir in the heavy cream and thyme and adjust the seasoning with salt and pepper.
SAVORY MUSHROOM & HERB PORK ROAST
For an extra treat with this moist, tender pork, crisp canned french-fried onion pieces in a dry skillet, then sprinkle over the top just before serving. Round it out with mashed potatoes or fluffy noodles. -Judy Clark, Addison, Michigan
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place onions and carrots in a 5-qt. slow cooker. Cut roast in half; add to slow cooker. In a small bowl, combine the soup, broth, mushrooms, thyme, Worcestershire sauce, rosemary, marjoram and pepper; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender., Remove pork to a serving platter; keep warm. Skim fat from cooking juices; transfer to a large saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Serve pork with gravy. Sprinkle servings with French-fried onions if desired. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.
Nutrition Facts :
HERBED PORK ROAST WITH GRAVY
The classic mix of herbs topping this roast add a flavor to the pork that my husband just loves. It's his favorite dish! -Jean Harris, Central Point, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Combine brown sugar and seasonings; rub over roast. Place roast, fat side up, on a rack in a roasting pan. Bake, uncovered, at 325° for 2 hours or until a thermometer reads 160°. , Remove roast from pan. Pour pan drippings into a large measuring cup; add water to measure 2 cups. Place flour in a small saucepan; stir in pan drippings until blended. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Serve gravy with roast. Freeze option: Place sliced roast in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 254 calories, Fat 8g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 172mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
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.
HERBED GRAVY
Provided by Giada De Laurentiis
Categories condiment
Time 25m
Yield 3 1/2 cups
Number Of Ingredients 11
Steps:
- In a medium saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring frequently, until softened, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the flour until incorporated. Add the stock and bring the mixture to a boil, whisking constantly. Add the oregano and thyme. Reduce the heat to a simmer and cook for 10 minutes until thickened. Stir in the strained pan juices or apple juice and bring to a boil. Boil for 2 minutes. Whisk in the butter, salt and pepper until smooth. Pour into a pitcher and serve.
SAVORY HERB PORK ROAST WITH GRAVY
This savory pork roast will be the centerpiece of your Christmas or Easter dinner.
Provided by Food Network
Categories main-dish
Time 1h45m
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees F. Mix sage, garlic salt, ginger and pepper in small bowl. Place roast on rack in foil-lined roasting pan. Brush pork with oil. Sprinkle seasoning mixture evenly over entire roast.
- 2. Roast pork 1 1/2 hours or until desired doneness. Transfer pork to cutting board or serving platter. Cover loosely with foil.
- 3. Pour any pan drippings from roasting pan and water into medium saucepan. Stir in Gravy Mixes. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat to low; simmer 1 minute or until slightly thickened. (Gravy will thicken upon standing.) Serve with sliced pork.
GARLIC PORK TENDERLOIN WITH MUSHROOM GRAVY
One of my family's favorites. If you aren't a garlic fan, pass on this one. A diet breaker, but worth it. Pork tenderloin are often sold 2 to a bag, so they are perfect for this dish. Serve extra gravy with mashed potatoes.
Provided by Karma Hunt
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rub salt and pepper over all sides of pork tenderloins; nestle tenderloins next to each other in a 9x13-inch baking dish.
- Melt butter in a saucepan over medium heat; add garlic and mushrooms. Bring to a boil, reduce heat to medium-low, and simmer, stirring frequently, until sauce is fragrant, about 5 minutes. Stir vinegar into mushroom sauce. Pour mushroom sauce over tenderloins, letting sauce seep between the two tenderloins.
- Bake in the preheated oven until tenderloins are lightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer tenderloins to a serving dish.
- Drain the drippings, including mushrooms, from the baking dish into a measuring cup, scraping the bottom to get all the brown bits. Remove 1/4 cup of the fat from the mixture and pour into a saucepan. Add enough chicken broth to the drippings to make 2 cups; whisk flour into drippings until incorporated. Stir broth-drippings mixture into the saucepan with fat over medium heat until thickened, about 5 minutes; season with salt and pepper.
- Slice tenderloins into medallions and top with half the gravy. Pour the remaining gravy into a gravy boat for serving.
Nutrition Facts : Calories 384.3 calories, Carbohydrate 9.6 g, Cholesterol 128.1 mg, Fat 27 g, Fiber 2 g, Protein 26.1 g, SaturatedFat 15.8 g, Sodium 912.7 mg, Sugar 2.2 g
More about "herbed pork roast and creamy mushroom gravy recipes"
HERBED PORK ROAST & CREAMY MUSHROOM GRAVY
From delish.com
Estimated Reading Time 3 mins
HERBED PORK ROAST WITH MUSHROOM GRAVY RECIPE
From pillsbury.com
- Heat oven to 350°F. In shallow roasting pan, place pork roast. In small bowl, mix parsley, rosemary, thyme and garlic; rub mixture evenly over pork. Insert meat thermometer so tip is in thickest part of pork and not resting in fat.
- Roast uncovered about 1 hour 5 minutes to 1 hour 10 minutes or until thermometer reads 155°F. Remove pork from pan; place on cutting board. Cover with foil; let stand 10 minutes or until thermometer reads 160°F.
- Meanwhile, in same roasting pan, stir soup into pan drippings. Stir in milk until smooth. Add mushrooms; cook and stir over medium-low heat until mixture boils. Cut pork into slices; serve with gravy.
PORK CHOPS WITH CREAMY MUSHROOM SAUCE - CAFE DELITES
From cafedelites.com
GARLIC HERB PORK ROAST AND CREAMY WHITE WINE GRAVY …
From sparklesofyum.com
CROCK POT PORK ROAST WITH GRAVY RECIPE - THESE OLD …
From theseoldcookbooks.com
HERBED PORK ROAST AND CREAMY MUSHROOM GRAVY RECIPE
From recipes.net
Ratings 1Category BakedServings 8
AIR FRYER CAULIFLOWER STEAKS RECIPE WITH HERB YOGURT SAUCE
From thegraciouspantry.com
ROAST BEEF SLIDERS | TESCO REAL FOOD
From realfood.tesco.com
PORK TENDERLOIN IN CREAMY MUSHROOM SAUCE - CRAFTY COOKING BY …
From craftycookingbyanna.com
CREAM MUSHROOM PORK CHOPS - RECIPES - PAGE 2 - COOKS.COM
From cooks.com
BEST SLOW COOKER PARMESAN HONEY PORK ROAST RECIPE
From therecipecriticaj.pages.dev
37+ BEST SLOW COOKER RECIPES (EASY + DELICIOUS!)
From platingsandpairings.com
35 RECIPES THAT START WITH CREAM OF MUSHROOM SOUP
From msn.com
PORK LOIN WITH WINE AND HERB GRAVY - SEASONS AND SUPPERS
From seasonsandsuppers.ca
THE BEST EASTER DINNER IDEAS & EASY RECIPES!
From farmhouseharvest.net
HERBED PORK LOIN WITH MUSHROOM WINE SAUCE -PLATING PIXELS
From platingpixels.com
WWW.ALLRECIPES.COM
From allrecipes.com
HERBED PORK ROAST AND CREAMY MUSHROOM GRAVY RECIPE
From thesmartcookiecook.com
HERBED PORK ROAST AND CREAMY MUSHROOM GRAVY – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love