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 ONIONS AND MUSHROOMS
THIS favorite recipe was one of my dear mother's, and each time I serve it, I'm filled with warm memories. This was our family's celebration roast. Mother served it on birthdays and holidays. The combination of herbs enhances the drippings as well, so I use it to make a flavorful gravy. -Ruth Bethurum, Ozan, Arkansas
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven coated with cooking spray, brown roast over medium heat. Sprinkle with salt and pepper. Combine water, broth, ketchup, garlic and seasonings; pour over roast. Add onions and bay leaf. Cover and simmer over medium heat for 1-1/2 hours or until a thermometer reads 160°. Add mushrooms; heat through. Discard bay leaf. Let stand 10 minutes before slicing. Serve with onions and mushrooms. Thicken pan drippings for gravy if desired.
Nutrition Facts :
HERBED PORK CHOPS IN MUSHROOM SAUCE
Steps:
- Stir the garlic powder, paprika and basil on a plate. Coat the pork with the garlic powder mixture.
- Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
- Add the onion to the skillet and cook until tender, stirring occasionally. Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the rice.
- Serving Suggestion: Serve with steamed snow peas and cut carrots. For dessert serve an apple cup: cubed Red and Golden Delicious apples topped with raisins and sliced almonds.
HERB ROASTED PORK
Herb-rubbed roasted pork loin with a sweet, tangy glaze.
Provided by WENDEE_H
Categories Meat and Poultry Recipes Pork
Time 3h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
- Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness.
- Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.
Nutrition Facts : Calories 472.1 calories, Carbohydrate 13.9 g, Cholesterol 137.8 mg, Fat 24.6 g, Fiber 0.1 g, Protein 45.8 g, SaturatedFat 9 g, Sodium 470.4 mg, Sugar 12.6 g
CROCK POT PORK ROAST AND MUSHROOMS
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
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).
HERBED PORK ROAST AND CREAMY MUSHROOM GRAVY
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.
SUNDAY PORK ROAST WITH MUSHROOM GRAVY
Make and share this Sunday Pork Roast With Mushroom Gravy recipe from Food.com.
Provided by emitpan
Categories Pork
Time 7h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Pat pork dry with paper towels and rub with 1 t thyme, 1 t sage, 2 t salt, and 1 t pepper.
- Arrange roast in roasting pan fat side up and cook at 300 degrees until beginning to brown - about 3 hours.
- While roast is cooking, combine onion, mushrooms, broth,1 c water, bay leaf, 1/2 t thyme, and 1/2 t sage in a small bowl.
- When roast is beginning to brown add contents of the bowl to roasting pan and continue to roast until skewer inserted meets no resistance, about another 3 hours.
- Transfer roast to cutting board, tent with foil and let rest for 30 minutes.
- Discard onion and bay leaf and strain contents of roasting pan through fine mesh strainer into fat separator. Reserve mushrooms.
- Pour defatted pan juices into measuring cup (should be about 1 c) and add water to make 1 1/2 cups.
- Transfer 2 T fat from separator to large saucepan and heat over medium high heat until shimmering.
- Stir in 2 T flour and cook until golden, stirring constantly (1-2 minutes).
- Slowly whisk in pan juices and bring to a boil.
- Add mushrooms and simmer over medium-low heat until gravy is slightly thickened, about 5 minutes.
Nutrition Facts : Calories 403.7, Fat 24.4, SaturatedFat 8.5, Cholesterol 119, Sodium 1022.5, Carbohydrate 7.5, Fiber 1.6, Sugar 2.8, Protein 37.8
STUFFED PORK ROAST WITH HERB SEASONED ARTICHOKE AND MUSHROOM STUFFING
Steps:
- Heat the oven to 400°F. Heat the butter and oil in a 12-inch skillet over medium heat. Add the green onions and garlic and cook until the onions are tender. Stir in the broth, artichokes, mushrooms, parsley and black pepper and heat to a boil.
- Remove the skillet from the heat. Add the stuffing and mix lightly.
- Spoon 3 cups stuffing mixture down the center of the pork. Fold the sides over the filling to form a roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.
- Season the pork with additional black pepper and the garlic powder. Place the pork into a large roasting pan.
- Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes. Remove the twine before slicing.
- TIPS
- • Helper: Bake the remaining stuffing mixture in a covered casserole with the pork for the last 15 minutes of baking time or until the stuffing mixture is hot.
- • Ingredient Note: You can have the butcher butterfly the roast for you or do it yourself. To do it yourself, hold your knife horizontally and make a lengthwise cut about 1 1/2 inches deep along the side of the roast (do not cut all the way through). Open the roast like a book. Pound the pork with a meat mallet to achieve an even thickness.
STUFFED PORK ROAST WITH HERB SEASONED ARTICHOKE & MUSHROOM STUFFING
This show-stopping pork roast features exquisite taste and elegant presentation, but the reason it's one of our favorites is that it's so easy and reliable--you'll get great results every time.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees F. Heat the butter and oil in a 12-inch skillet over medium heat. Add the green onions and garlic and cook until the onions are tender. Stir in the broth, artichokes, mushrooms, parsley and black pepper and heat to a boil.
- Remove the skillet from the heat. Add the stuffing and mix lightly.
- Spoon 3 cups stuffing mixture down the center of the pork. Fold the sides over the filling to form a roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.
- Season the pork with additional black pepper and the garlic powder. Place the pork into a large roasting pan.
- Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes. Remove the twine before slicing.
Nutrition Facts : Calories 419.6 calories, Carbohydrate 33.8 g, Cholesterol 87.7 mg, Fat 19.1 g, Fiber 5.4 g, Protein 28.8 g, SaturatedFat 7.9 g, Sodium 1276.7 mg, Sugar 3.1 g
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