PORK LOIN WITH MUSHROOM FRICASSEE
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- In a small bowl, combine the shallots, garlic, thyme, oregano, and parsley. Rub the mixture all over the pork and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- Place the pork loin in a roasting pan and bake for 30 minutes.
- Remove pork from the oven, and when cool enough to touch, spread the paste all over the loin. Return the pork to the oven and cook until it has developed a crunchy crust on the outside and is cooked to your desired degree of doneness, about 25 to 30 more minutes. Remove the pork from the roasting pan to let the pork rest. Pour the juices from the meat into a fat separator. Add the meat juices only, not the fat, and the chicken stock to a small saucepan. Cook over medium-high heat until reduced to the consistency of a sauce. Meanwhile, start the Mushroom Fricassee.
- To serve, cut the pork loin into slices, pour the Mushroom Fricassee and sauce over, and serve immediately.
- Combine all ingredients in a small bowl.
- In a large skillet, melt the butter over medium heat. Add all of the sliced mushrooms and saute until just beginning to brown. Add the tomato paste and stir to incorporate. Season, to taste, with cinnamon, nutmeg, cloves, salt, and pepper. Spoon over the pork slices.
PORK TENDERLOIN WITH MUSHROOMS
Over the years, I've found the trick to serving this tender pork with its mild onion-and-mushroom-flavored gravy is to fix enough- people tend to come back for seconds!
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a skillet, brown pork in butter. Transfer meat to an ungreased shallow 1-1/2-qt. baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion, mushrooms and celery until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for 1 hour or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired.
Nutrition Facts :
CHICKEN AND ARTICHOKE FRICASSéE WITH MOREL MUSHROOMS
Crème fraîche is the secret ingredient that teases out the artichokes' sweet richness, and it brings this delicious spring braise together.
Provided by Molly Stevens
Categories Soup/Stew Milk/Cream Chicken Dairy Garlic Herb Mushroom Vegetable Sauté Dinner Artichoke Spring Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 18
Steps:
- Fill large bowl with water. Squeeze juice from 1 lemon into water; add lemon halves. Tear outer leaves from 1 artichoke until only pale green leaves remain. Cut top 3/4 inch from top; trim end of stem. Cut in half lengthwise. Rub cut sides of artichoke with lemon half; transfer to bowl with lemon water. Repeat with remaining artichokes.
- Bring 6 cups water, 2 tablespoons flour, 2 teaspoons salt, and bay leaf to boil in large saucepan. Add artichoke halves and cook until just tender, about 5 minutes. Drain.
- Melt butter with oil in heavy large deep skillet over medium heat. Sprinkle chicken with salt and pepper. Dredge chicken in flour, shaking off excess. Cook chicken until golden brown, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, carrots, and shallots to skillet. Sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 4 minutes. Add 1 tablespoon thyme and garlic; sauté 1 minute. Add wine; bring to boil. Add broth and artichokes; bring to boil.
- Return chicken to skillet, reduce heat to medium low, cover, and simmer 20 minutes. Turn chicken, cover, and simmer until cooked through, about 15 minutes longer. Transfer chicken and vegetables to platter. Whisk crème fraîche into sauce in skillet; bring to boil. Season with salt and pepper. Pour sauce over chicken, sprinkle with remaining 1 tablespoon thyme, and serve.
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
PORK CHOPS WITH ARTICHOKES, CAPERS, SUN-DRIED TOMATOES AND LEMONS
Pork chops work really well in a pressure cooker, staying moist. Just remember to release the pressure naturally so they don't toughen.
Provided by The Blue Jean Chef, Meredith Laurence
Categories Entrées
Time 32m
Number Of Ingredients 17
Steps:
- Combine flour, salt and pepper. Lightly dredge both sides of the pork chops in the flour, shaking off any excess flour.
- Pre-heat the pressure cooker using the BROWN setting.
- Add the oil to the cooker and brown the pork chops on both sides. Remove the browned chops and set aside. Add the shallots and garlic to the cooker and sauté until the shallots start to brown and soften - about 3 minutes. Add the white wine and stir, scraping up any brown bits on bottom of cooker. Simmer for one minute. Add the artichoke hearts, capers, sundried tomatoes, chicken stock, Italian seasoning and lemon slices. Stir to combine, making sure the lemon slices are submerged in the liquid. Return the pork chops to the cooker and lock the lid in place.
- Pressure cook on HIGH for 4 minutes.
- While the pork chops are cooking mix the butter and flour together in a small bowl to form a paste. 6.Let the pressure drop NATURALLY and carefully remove the lid. Remove pork chops and let them rest for 5 to 10 minutes, loosely covered with foil. Return the cooker to the BROWN setting. Whisk the butter and flour paste into the sauce and bring the liquid to a boil to thicken. Stir in the fresh parsley and season to taste with salt and freshly ground black pepper. Serve the pork chops with some rice, or over angel hair pasta and top with the sauce and vegetables.
Nutrition Facts : Calories 493 kcal, Carbohydrate 24 g, Protein 34 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 98 mg, Sodium 2040 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
PORK WITH ARTICHOKES AND CAPERS
"After dating my husband for a month, I wanted to impress him with my cooking," recalls Lindy Bonnell of Loveland, Colorado. "When I fixed this recipe, it convinced him I was 'the one'! We've been married for several years." SHOP SMART Capers are actually pickled flower buds. Look for them near the pickles and olives in your grocery store. They're very salty and should always be rinsed before using. Don't have any capers? Chopped green olives make a good substitute.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut pork into 1-in. slices; flatten to 1/4-in. thickness. In a large nonstick skillet over medium heat, cook pork in butter in batches until tender. Transfer to a serving platter and keep warm. , In the same skillet, cook and stir onion until tender. Stir in the artichokes, broth, capers and mustard; heat through. Serve over pork; sprinkle with parsley. Garnish with lemon.
Nutrition Facts : Calories 263 calories, Fat 9g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 479mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein. Diabetic Exchanges
PORK FRICASSéE WITH MUSHROOMS AND CARROTS
Steps:
- In a kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the pork, patted dry, in batches, transferring it as it is browned to a large bowl. Pour off the fat from the kettle, return the pork to the kettle with the onion, the celery, the bay leaf, the broth, and the water, and simmer the mixture, uncovered for 1 1/2 hours, or until the pork is tender. Add the carrots, simmer the mixture, covered for 15 minutes, or until the carrots are tender, and transfer the pork and the carrots with tongs to a bowl. Strain the mixture through a fine sieve into a bowl return the cooking liquid to the kettle, and boil it until it is reduced to about 3 cups.
- In a large heavy skillet cook the mushrooms in the butter over moderate heat, stirring occasionally, until most of the liquid the mushrooms give off is evaporated, sprinkle the mixture with the flour, and cook it over moderately low heat, scraping up the brown bits, for 3 minutes. Stir in the cream, stirring until the mixture is combined well, add the mushroom mixture to the cooking liquid, and simmer the sauce, stirring, until it is thickened. Stir in the lemon juice, the pork, the carrots, salt and pepper to taste . The fricassee may be made 2 days in advance and kept covered and chilled. Stir in the parsley and serve the fricassee over the paprika rice.
PORK WITH ARTICHOKES AND MUSHROOMS
Make and share this Pork with Artichokes and Mushrooms recipe from Food.com.
Provided by Dee514
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Saute pork in 2 tablespoons butter until no longer pink.
- Remove pork from pan, set aside.
- In same pan, saute mushrooms and onions in 1 tablespoon butter until onions are lightly browned and mushrooms release their juices.
- Add wine, artichokes and tarragon to mushrooms, and continue cooking until juices are reduced by half.
- In small sauce pan, cook noodles according to package directions.
- When noodles are done, drain (reserving liquid) and place on platter keeping them warm.
- Add pork, sour cream, salt and pepper to mushroom/artichoke mixture, reduce heat to low and simmer all for about 5 minutes or until heated through.
- Stir in Parmesan cheese.
- If sauce is too thick, stir in some of the reserved liquid from the noodles to thin to desired consistency.
- Spoon pork mixture over noodles.
- Garnish platter with sprigs of cilantro.
SWISS PORK AND MUSHROOMS
Make and share this Swiss Pork and Mushrooms recipe from Food.com.
Provided by Lavender Lynn
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut pork crosswise into thin strips.
- In large nonstick skillet, heat oil over medium-high heat; stir-fry pork, in batches, for 2 to 3 minutes or until browned but still slightly pink inside. With slotted spoon, transfer to plate.
- Add onion, mushrooms, garlic, salt and pepper to pan; cook over medium heat, stirring occasionally, for about 10 minutes or until no liquid remains.
- Return pork to pan. Stir in sour cream and stock; cook, without boiling, for 1 minute or until hot. Stir in lemon juice.
- Sprinkle with parsley.
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Cuisine AmericanEstimated Reading Time 3 minsCategory Main CourseTotal Time 4 hrs
- Prepare all your vegetables; thinly slice the onions, dice the carrots and celery, slice the garlic and mushrooms and cut the artichoke hearts.
- Heat a heavy bottomed pot or Dutch oven over medium heat and add 1 tablespoon of the oil. Add the sliced onions to the pot and cook slowly for about half an hour, lowering the heat after the first 10 minutes.
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Servings 8Total Time 1 hr 30 minsCategory Dinner
- Add the lemon juice to a large bowl of water. Working with one artichoke at a time, remove the tough outer leaves and trim the stalk to 5 cm (2 inches) long. Peel the stalk using a vegetable peeler. Using kitchen scissors, trim the hard points from the outer leaves, then use a sharp knife to trim the top of the artichoke. Gently open out the leaves in the centre of the artichoke and, using a teaspoon, scrape out the hairy choke. Drop each artichoke into the acidulated water to stop them browning as you go.
- Bring a large saucepan of salted water to the boil. Add the artichokes to the boiling water and cook for 5 minutes. Remove using tongs and turn upside down to drain. When cool enough to handle, cut the artichokes into quarters and set aside.
- Bring another saucepan of water to the boil. Using a small sharp knife, score a small cross in the base of each tomato. Place the tomatoes in the boiling water for about 20 seconds, remove using a slotted spoon, then plunge into a bowl of iced water. Drain the tomatoes and peel the skins away from the cross. Cut the tomatoes in half, scoop out the seeds with a teaspoon, then roughly chop the flesh.
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