Pork Roast with Cardamom Mushroom Sauce
1 Brine the pork roast: Whisk together the salt, sugar, and water until the salt and sugar have completely dissolved. Add the pepper.
Submerge pork in the brine solution and chill for 1 to 2 days. Note that thick, gallon-sized freezer bag is great for brining; if you use one, you probably only need half as much brine solution. Even if you are using a bag, place in a bowl just in case the bag leaks.
Rinse the roast thoroughly of the brine solution before cooking, pat dry.
2 Preheat oven to 350°F.
3 Make onion garlic cardamom rub: Purée 1/2 cup chopped onion, 2 Tbsp olive oil, 2 teaspoons ground cardamom, and garlic in a food processor or blender.
4 Rub roast with onion purée, surround with mushrooms and onions in roasting pan: Toss remaining 1 cup of chopped onion with mushrooms and 4 Tbsp olive oil in a bowl. Place pork roast in the center of the roasting pan. Sprinkle the roast with salt and pepper. Rub roast with onion garlic purée. Surround the roast with mushrooms and onions.
5 Roast pork, remove mushrooms, add broth and water: Roast pork 1 hour at 350°F. Remove from oven after one hour and remove the mushrooms, placing them into a large saucepan.
Add 1 cup broth and 1/2 cup water to roasting pan.
Return roast to oven and roast pork until thermometer inserted into thickest part registers 140°F-145°F, about 15-20 minutes longer. Transfer pork to platter; tent with foil.
6 Make mushroom cream sauce with pan drippings: Scrape the drippings from the roasting pan into the pan with the mushrooms. Add the cream, remaining cup of broth, and 1/4 teaspoon cardamom to pan; bring to boil. Blend flour and butter in small cup; mix into mushroom sauce.
Cook the sauce, stirring often, until reduced enough to coat spoon. Season sauce with salt and pepper; serve with pork.
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The price is determined by the national average.
boneless pork loin roast (about 2 1/2 pounds)
teaspoon minced fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves
teaspoon minced fresh parsley or 1/4 teaspoon dried parsley flakes
teaspoon minced fresh thyme leaves or 1/4 teaspoon dried thyme leaves, crushed
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
|1 1/2 cups||93g / 3.3oz||Chopped onion|
|5 tablespoons||75ml||Olive oil|
|2 1/4 teaspoons||11ml||Ground cardamom|
|1 teaspoon||5ml||Garlic clove (large)|
|1||Boneless pork rib roast - (4 lbs)|
|Salt - to taste|
|Freshly-ground black pepper - to taste|
|1 1/2 lbs||681g / 24oz||Mushrooms - halved|
|2 cups||474ml||Canned low-salt chicken broth|
|1/2 cup||118ml||Whipping cream|
|1 tablespoon||15ml||All-purpose flour|
|1 tablespoon||15ml||Butter - room temperature|
HOW TO MAKE Pork Tenderloin in Creamy Mushroom Sauce
- Slice Pork tenderloin into several medallions, about 1-inch thick.
- On a large plate or use a zip lock bag (easier to toss out) mix flour, garlic powder, onion powder, paprika and salt/pepper.
- Dredge Pork medallions in seasoned flour and sear them in light olive oil on Medium-High heat until golden brown. Set aside to a warm place.
- Reduce heat to medium, add a tablespoon of butter and light olive oil.
- Add sliced onion and mushrooms to the pan.
- Sauté until mushrooms are browned and onions caramelized.
- Add garlic and cook for a minute.
- Add 2 tablespoons of flour (use leftover flour if you like) or corn starch and mix well.
- Add Marsala or white wine and chicken broth, scraping up all the bits in the bottom of the pan.
- Stir in 1/2 cup sour cream (you can also use 1/2 cup Half/Half or Cream Cheese).
- Return cooked pork to the pan and simmer for 1 – 2 minutes until the sauce thickens into a gravy consistency (it will thicken more as you serve).
- Adjust salt and pepper, to taste.
- Cook your favorite pasta according to directions on a package. Add to the pan and mix with creamy mushroom sauce.
- 2 pounds boneless pork chops
- ½ teaspoon paprika
- 1 pinch kosher salt and ground black pepper to taste
- ¼ cup butter, divided
- 1 (8 ounce) package sliced fresh mushrooms
- 4 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 2 tablespoons all-purpose flour
- 2 cups beef broth
Season both sides of pork chops with paprika, salt, and pepper.
Heat a large skillet over medium-high heat add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard cook until garlic is fragrant, about 1 minute.
Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.
Crispy Roasted Pork Belly recipe
For the sauce:
125 ml soy sauce
juice & 3 strips peeled rind of 1 large orange
45 ml soft brown sugar (like demerara/muscavado)
1 cup mutton/chicken stock
2 tablespoons (30 ml) finely grated ginger
1 cinnamon stick
2 whole star anise
6 cardamom pods
Preheat the oven to 230 C.
Brush a medium size roasting tin (just bigger than the belly roast) with oil and place the belly inside, skin side up. Salt the skin side generously. Roast the belly uncovered in the top half of the oven for about 30 minutes, or until the skin side has puffed up and is golden brown (not too dark, as it still needs to spend a few hours in the oven.)
While the skin side is roasting, prepare the sauce: mix all the ingredients for the sauce together in a jug and set aside.
When the skin side of the belly is puffed up and golden, remove it from the oven and turn the temperature down to 160 C. The belly would have shrunken a bit from the sides, but would have thickened in height, because of the heat. Pour the sauce all around the belly, taking care not to cover the crispy skin (if the sauce is too much, leave some for topping up the roasting dish later – it will evaporate quite a bit). Return the dish to the oven and continue to roast at 160 C for another 3 hours until the belly is very tender.
Remove the belly from the oven and leave to stand for about 10 minutes. Transfer the belly carefully to a cutting board and slice into portions with a sharp long-bladed serrated knife. Pour the pan juices into a small sauce jug.
Serve the belly with mashed potatoes or cauliflower puree, crisp pan-fried / steamed greens and a drizzle of pan sauce.
Top 3 tips for a really crunchy layer of crackling:
Pat the skin side of the belly dry with kitchen paper, then leave the belly uncovered in the fridge for a few hours (or overnight) to dry out.*
Score the belly with an NT cutter (it’s quite a heavy job, so ask your butcher to score it for you if you’re not sure about it) and salt it generously with salt flakes before roasting. Oil is not necessary, but you can brush it with a thin layer if you want to.
Always start on high heat (230 C) for about 30 minutes on a rack in the top half of the oven to crisp/puff up the crackling layer, then turn down the heat to cook the belly until it is tender. See more directions below for cooking.
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Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe.
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Bercy Sauce Recipe
Gilles Le Scanff & Joëlle-Caroline Mayer / Getty Images
This version of the Bercy sauce, named after a district in the east of Paris, is a savory sauce for roasts and steaks. It's a lot like the red wine reduction sauce above, only it's made by reducing white wine instead of red.
Pork Sirloin Roast with Marsala and Mushroom Sauce
Pork Sirloin Roast with Marsala and Mushroom Sauce is the perfect alternative, impressive meal to make for Holiday dinners for your family and friends. It’s simple cooking process and easy to find ingredients will have you spending more time with your company instead of interrupting them in mid-conversation to run into your kitchen to baste a turkey or glaze a ham.
Happy Holidays from the McCallum Family to your lovely family may your Holiday season be blessed and stress-free. One of the things I have learned over the years of hosting Holiday Dinner Parties is to make something that impresses my guest without me running to the kitchen like a nut several times.
Our family has such diverse eating habits I used to want to tear my hair out at the holidays between the turkey lovers versus the ham lovers. It’s a struggle for most to get a holiday dinner done as planned without family members requesting 2-3 meats because they don’t like the other ones. So I decided to tone our Holiday struggles down by doing roasts that I knew everyone would enjoy to save a ton of time in the kitchen on the Holidays. My Pork Sirloin Roast with Marsala and Mushroom Sauce became one of them.
I love the fact that you can simply season the Pork Sirloin Roast and put it in the oven for about an hour and a half and not worry about basting or glazing. The sauce is as simple as 1-2-3 to make and really enhances the seasoned sirloin pork roast perfectly. Try it for yourself be sure to come back and let me know how you enjoyed the extra time with your family and friends.
Pork Sirloin Roast with Marsala and Mushroom Sauce
- 3-pound boneless pork sirloin roast
- 3 tablespoons of authentic extra virgin olive oil
- 4 cloves of fresh garlic, finely chopped
- 2 teaspoons of fresh rosemary chopped
- 2 teaspoons of fresh thyme, chopped
- zest of one lemon
- kosher salt to own taste
- freshly ground black pepper to own taste
- sprigs of fresh Rosemary for garnish
For the Marsala and Mushroom Sauce
- 3 tablespoons of authentic olive oil
- 2 shallots diced
- 3 cloves of garlic chopped
- 1/2 pound cremini mushrooms, sliced
- 4 tablespoons of all-purpose flour
- 2/3 of a cup of Marsala wine
- 1 and 1/2 cups vegetable stock
- kosher salt to own taste
- freshly ground black pepper to own taste
Directions for roasting pork
- Bring the sirloin pork roast to room temperature by removing it from the refrigerator 45 minutes prior to baking in the oven.
- Preheat the oven to 350° degrees F.
- Prepare the seasoning for pork roast by combining the authentic extra-virgin olive oil, finely chopped garlic, chopped rosemary, chopped fresh thyme, zest of one lemon, kosher salt, and freshly ground pepper in a bowl.
- Using your hands, coat the roast completely with the seasoning rub.
- Place the pork sirloin roast on a metal rack in a roasting pan large enough to hold the 3-pound pork roast, and pour 2 cups of water into the bottom of the roasting pan.
- Cook the Pork sirloin roast covered in a 350-degree oven for 1 hour and 30 minutes or till the internal temperature of the pork sirloin roast reaches 145 degrees F.
- Remove the pork sirloin roast from the oven, tent the pork roast loosely with foil and allow the roast to rest for 20 minutes before slicing the roast.
- Carve the pork sirloin roast, ladle Marsala and Mushroom sauce over the pork roast.
- Garnish with fresh sprigs of rosemary.
Directions for Marsala and Mushroom Sauce
- Add the authentic olive oil to a heated metal saucepan.
- Add diced shallots, minced garlic, cremini mushrooms, and saute until mushrooms are softened about 4 minutes.
- Add all-purpose flour and cook about 2 minutes then add the Marsala wine to deglaze the metal pan.
- Add the vegetable stock, kosher salt, and freshly ground pepper cook until the Marsala and mushroom sauce becomes thickened.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018-2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.
- 1 (3 pound) boneless pork loin roast, trimmed of fat
- 3 cloves garlic, divided
- 8 small baby bella mushrooms, roughly chopped
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- salt and ground black pepper to taste
- 1 teaspoon olive oil
- ½ cup dry white wine
- ½ cup chicken broth
- 1 teaspoon cornstarch, or as needed
- ½ cup water
Preheat oven to 375 degrees F (190 degrees C). Grease an 8x10-inch casserole dish.
Make 1/2-inch slits in pork roast using a sharp knife. Slice 2 garlic cloves place garlic slices into the slits in pork roast.
Place mushrooms in the bottom of the prepared casserole dish. Sprinkle parsley, thyme, salt, and pepper over mushrooms grate remaining garlic clove with a microplane grater over mushrooms.
Heat olive oil in a large skillet over medium-high heat place pork in hot skillet and cook, turning, until lightly browned on all sides, about 5 minutes. Transfer pork to the casserole dish.
Stir white wine and chicken stock together in a cup pour into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour wine mixture over pork.
Roast in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer roast to a warm serving dish cover to keep warm.
Pour drippings with mushroom mixture into a saucepan bring to a boil and cook until liquid is reduced by half. Stir cornstarch into water until smooth pour into drippings and cook until thickened, about 3 minutes. Slice pork roast and serve with mushroom pan sauce.
Pork With Mushroom Sauce
Serve this satisfying main with creamy mashed potatoes.
- 450 g Brussels sprouts , trimmed and halved
- 2 tablespoons olive oil , divided
- 1 1/2 teaspoon thyme , divided
- 3/4 teaspoons each salt and pepper , divided
- 450 g pork tenderloin , trimmed
- 1 227 g pkg sliced cremini mushrooms
- 4 shallots , sliced
- 2 tablespoons balsamic vinegar
- 1 cup 35% cream
- 1/4 cup drained oil-packed sun-dried tomatoes
Nutritional facts Per serving: about
- Fibre 8 g
- Sodium 781 mg
- Sugars 10 g
- Protein 33 g
- Calories 491
- Total fat 30 g
- Potassium 1602 mg
- Cholesterol 139 mg
- Saturated fat 15 g
- Total carbohydrate 26 g
Preheat oven to 425°F. In large bowl, toss together brussels sprouts, 1 tsp of the oil, 1 tsp of the thyme and 1/4 tsp each of the salt and pepper. Set aside.
Sprinkle pork with 1/4 tsp each of the salt and pepper rub all over. In large cast-iron or ovenproof skillet, heat 2 tsp of the oil over medium-high heat cook pork, turning often, until browned, about 5 minutes. Arrange brussels sprouts mixture around pork in pan. Transfer pan to oven roast until instant-read thermometer inserted sideways in centre of pork reads 155°F and brussels sprouts are slightly tender, about 15 minutes. Transfer pork to cutting board and brussels sprouts mixture to serving platter. Tent pork and brussels sprouts with foil let pork rest for 5 to 10 minutes before slicing.
Meanwhile in same pan, heat remaining oil over medium heat cook mushrooms, shallots and remaining thyme, salt and pepper, stirring frequently, until mushrooms begin to brown, 5 to 6 minutes. Stir in vinegar cook for 1 minute. Stir in cream and sun-dried tomatoes cook until slightly thickened, about 3 minutes. Divide pork among plates spoon mushroom mixture over top.