Pork Roast With Thyme Mushroom Sauce Food

PORK ROAST WITH THYME

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• With a small knife, pierce top of roast. Force garlic slices into the cuts. Sprinkle the roast with salt and pepper. Place bay leaves in the bottom of the roasting pan, and set roast on top of bay leaves, fat side up. Mix vinegar and thyme in a small bowl, and pour over the top of the roast.
• Bake in the preheated oven 3 hours, or until an internal temperature of 145 degrees F (63 degrees C) is reached. Using a baster or spoon, baste the drippings over the roast frequently while it is cooking. Let the roast rest for 10 minutes when done before slicing.

SEASONED PORK ROAST WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 425°F
• Mix all the spices together in a small bowl.
• Coat the roast with the spices, patting to keep on meat.
• Insert a meat thermometer in the roast and place the roast on a rack in a shallow baking pan.
• Roast for 15 minutes.
• Reduce the temperature to 325F and continue to roast until the center temperature registers 150F; about 1 1/2 hours.
• Allow the meat to rest for 10 minutes before carving.
• Serve with mushroom sauce.
• Mushroom sauce: Heat the oil in a medium skillet. Saute the garlic and shallot for 1 minute.
• Add the mushrooms and saute over medium-high heat for 4-5 minutes or until they start to brown.
• Add the wine and 1/2 cup of chicken stock and simmer until most of the liquid evaporates.
• Add the chicken stock and soy sauce.
• Bring to a boil.
• Stir in the cornstarch mixture and simmer for 2 to 3 minutes.
• Season with salt and pepper, if desired.

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.

ROASTED PORK TENDERLOIN WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 425°F (220°C). In a large nonstick skillet, heat 1 tbsp (15 mL) oil over medium-high. Season pork all over with salt and pepper, if desired. Sear for 5-7 minutes, turning as needed, until browned all over. Transfer to a foil-lined baking sheet.
• Roast pork for 12-15 minutes or until cooked through. Tent with foil and rest for 5-10 minutes before slicing.
• Meanwhile, heat remaining oil in the same skillet over medium. Add mushrooms, onion, garlic and thyme; cook 4-6 minutes, stirring occasionally, or until mushrooms are lightly browned.
• Stir in soup, broth, and vinegar. Bring to simmer. Reduce heat and cook for 3-5 minutes, stirring often, or until thickened and smooth. Stir through chives.
• Slice pork and serve with mushroom sauce garnished with additional chives, if desired.

SEASONED THYME PORK ROAST RECIPE

Steps:

• Heat oven to 350°F.
• Heat oil in large ovenproof Dutch oven or large deep skillet on medium-high heat. Add meat and onions; cook 3 min. or until evenly browned on all sides, turning meat as needed and stirring onions occasionally.
• Mix barbecue sauce, apple juice and thyme until blended; pour over ingredients in pan. Cover with lid; simmer on medium-low heat 10 min. Transfer to oven.
• Bake 1-1/2 hours or until meat is done (145ºF), adding apples and prunes to the pan after 1 hour. Remove from oven. Let meat stand 3 min. before slicing to serve with the fruit mixture.

PORK WITH MUSHROOM SAUCE

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.

THYME & BASIL ROAST PORK

Steps:

• Preheat oven to 325°. In a small bowl, mix flour, basil, thyme, cinnamon, salt and pepper; rub over pork., In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a shallow roasting pan, fat side up. Arrange apple and onion around roast. Squeeze lemon juice from 1 wedge over pork; add lemon wedges to pan. Place rosemary over pork., Roast 1 to 1-1/2 hours or until a thermometer reads 145°. Remove roast, onion and apple to a serving platter; tent with foil. Let stand 15 minutes before slicing.

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.

PORK ROAST WITH THYME-MUSHROOM SAUCE

Steps:

• Heat oven to 325°F.
• In a small bowl combine mustard coating ingredients. Brush on roast.
• Place roast, fat side up, on a rack in a roasting pan. Cook 20 minutes per pound.
• Thyme-Mushroom Sauce: In a large skillet cook mushrooms, onion, garlic, thyme, salt, and pepper in butter until tender.
• Stir together evaporated milk and cornstarch. Add to skillet mixture. Cook/stir until thick and bubbly. Add wine, cook an additional 2 minutes. Serve over sliced pork roast.

PORK ROAST WITH APPLE-MUSHROOM SAUCE

Steps:

• Sprinkle thyme and pepper over roast and press into the meat. Place in a greased 13x9-in. baking dish. Bake, uncovered, at 450° for 20 minutes. Reduce heat to 325°; bake 1-1/4 hours longer or until a thermometer reads 160°-170°. , Fifteen minutes before roast is done, saute apples in butter in a skillet until tender. Remove with a slotted spoon; cover and keep warm. Saute mushrooms in the same skillet until tender; set aside., Remove roast from oven; sprinkle with 1/8 teaspoon salt. Transfer to a serving platter; cover and keep warm. Pour cider into baking pan; stir to loosen browned bits. Transfer to a saucepan; add broth, cream, brown sugar and remaining salt. Combine cornstarch and water until smooth; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened, stirring frequently. Add mushrooms and heat though. , To serve, garnish roast with apples and thyme springs if desired. Serve with mushroom sauce.

THYME/MUSTARD PORK ROAST

Steps:

• Preheat oven to 350 degrees F.
• In a small container thoroughly mix thyme, mustard, celery seed & garlic powder. [NOTE: I usually just rub the thyme between my thumb & index finger to crush some of the leaves.].
• Rinse the roast & pat it dry with paper towels.
• Rub herb mixture over the roast [OR roll the roast in it].
• Place fat side up on a rack in a shallow roasting pan.
• Roast, uncovered about 3 1/4 hours.
• About 30 minutes before end of roasting time, insert meat thermometer with tip in center of largest muscle of roast.
• Roast should be ready to remove from oven when internal temperature reaches 165 degrees F.
• Cover with tent of foil, then let stand 10-15 minutes before carving, during which time internal temperature SHOULD reach 170 degrees F.

ROAST PORK LOIN WITH THYME-HONEY MUSTARD SAUCE

Steps:

• Place roast in a large resealable plastic bag. In a small bowl, whisk stock, honey, pineapple juice, oil, thyme and mustard until blended; add to pork. Seal bag and turn to coat; refrigerate 1-2 hours., Preheat oven to 375°. Transfer roast to a greased 13x9-in. baking dish; pour remaining marinade over top. Sprinkle roast with 1/2 teaspoon each salt and pepper., Bake 60-70 minutes or until a thermometer reads 145°. Remove roast from baking dish; tent with foil. Let stand 10 minutes before slicing., Meanwhile, transfer juices from baking dish to a small saucepan. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half, stirring occasionally. Spoon over roast; sprinkle with sea salt.

SUNDAY PORK ROAST WITH MUSHROOM GRAVY

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.

CROCK POT PORK ROAST AND MUSHROOMS

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).