Cumin Pork Roast With Wild Mushroom Sauce Recipes

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CUMIN AND GINGER RUBBED PORK TENDERLOIN

Provided by Anne Burrell

Time 2h25m

Yield 4 servings

Number Of Ingredients 7



Cumin and Ginger Rubbed Pork Tenderloin image

Steps:

  • Put the cumin seeds in a small saute pan and bring to a medium heat. Toast the cumin seeds until they become very aromatic, 3 to 4 minutes. Put the cumin seeds and the crushed red pepper in a spice grinder and pulse until the mix becomes a fine powder. In a small bowl combine the cumin powder with the garlic and ginger. Season the pork with salt and rub with the cumin powder mix. Let the pork hang out in the fridge for 2 hours or up to overnight. Remove from the fridge half an hour before you want to cook it.
  • Preheat the oven to 400 degrees F.
  • Coat a large saute pan with olive oil and bring to a high heat. Sear the pork on all sides. Put the saute pan with the pork into the oven. Roast the pork, turning it over halfway through the cooking time, 5 to 7 minutes.
  • Remove the pork from the oven and let rest for 10 minutes before carving. Slice the pork into 1/2-inch thick slices on the bias.

2 tablespoons cumin seeds
1/2 teaspoon crushed red pepper
1 clove garlic, smashed and finely chopped
1-inch piece ginger, peeled and grated on a zester
Kosher salt
2 pork tenderloins
Extra-virgin olive oil

SUNDAY DINNER PORK ROAST WITH MUSHROOM GRAVY

Provided by Food Network

Categories     main-dish

Time 4h15m

Yield 6 servings

Number Of Ingredients 31



Sunday Dinner Pork Roast with Mushroom Gravy image

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.

1 (5 to 7 pound) pork loin or butt
1 pound button or cremini mushrooms
1 whole head garlic, cloves separated and peeled
2 tablespoons teriyaki sauce
Emeril's Red Hot Sauce or other hot sauce
Salt
1 tablespoon Essence, recipe follows
Freshly ground black pepper
1 teaspoon garlic powder
3 tablespoons vegetable oil
1 large yellow onion, chopped
2 ribs celery, chopped
1/2 medium green bell pepper, seeded and chopped
1 teaspoon Worcestershire sauce
6 tablespoons butter
4 tablespoons flour
1 medium yellow onion, finely chopped
1/2 medium green bell pepper, seeded and finely chopped
1 rib celery, finely chopped
2 cloves garlic, minced
1/2 bunch green onions, green and white parts chopped separately
2 cups rich beef stock
1/2 cup heavy cream
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon dried leaf oregano
1 tablespoon cayenne pepper
1 tablespoon dried thyme

WILD MUSHROOM-STUFFED PORK ROAST

Just watch your family come running when you pull this juicy pork loin roast, bursting with savory wild mushroom stuffing, from the oven. It slices into pretty medallions, making it impressive for guests too.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 8

Number Of Ingredients 10



Wild Mushroom-Stuffed Pork Roast image

Steps:

  • Heat oven to 375°F. In small bowl, place dried porcini mushrooms. Cover mushrooms with hot water; let stand 10 minutes.
  • Meanwhile, cut pork roast horizontally to 1/2 inch from one long side without cutting all the way through (pork will open like a book); set aside. In 10-inch skillet, melt butter over medium-high heat. Add onion; cook and stir about 1 minute or until tender.
  • Drain porcini mushrooms well; chop. Add porcini and portabella mushrooms to butter in skillet; cook about 4 minutes, stirring occasionally, until mushrooms are tender. Stir in stuffing crumbs.
  • Spoon mushroom mixture into opening in pork; close pork over stuffing and secure with string. Place stuffed pork in shallow roasting pan. Brush with oil; sprinkle with salt and pepper. Insert ovenproof meat thermometer so tip is in center of thickest part of pork.
  • Roast uncovered 45 to 55 minutes or until thermometer reads 150°F. Remove pork from pan; cover with foil and let stand 10 minutes until thermometer reads 160°F. Remove strings from pork before carving. Garnish with sage.

Nutrition Facts : Calories 350, Carbohydrate 8 g, Cholesterol 115 mg, Fat 1/2, Fiber 1 g, Protein 40 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 2 g, TransFat 0 g

1 package (1 oz) dried porcini mushrooms
1 boneless pork loin roast (3 lb)
1 tablespoon butter or margarine
1 medium onion, finely chopped (1/2 cup)
1 package (8 oz) fresh baby portabella mushrooms, finely chopped
1/2 cup herb-seasoned stuffing crumbs (do not use stuffing cubes)
2 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh sage leaves, if desired

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



Savory Mushroom & Herb Pork Roast image

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 :

2 medium onions, chopped
16 fresh baby carrots
1 boneless pork shoulder butt roast (3 to 4 pounds)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup chicken broth
1 can (4 ounces) mushroom stems and pieces, drained
1/2 teaspoon dried thyme
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons cold water
French-fried onions, optional

CUMIN PORK ROAST WITH WILD MUSHROOM SAUCE

Categories     Herb     Mushroom     Pork     Roast     Fall     Winter     Bon Appétit

Yield Serves 8

Number Of Ingredients 13



Cumin Pork Roast with Wild Mushroom Sauce image

Steps:

  • Preheat oven to 375°F. Sprinkle pork with salt and pepper. Rub 3 teaspoons cumin over pork. Place roasting pan. Roast pork until meat thermometer inserted into center registers 150°F, about 50 minutes.
  • Meanwhile, melt 2 tablespoons butter in large skillet over medium-high heat. Add mushrooms, 1/2 cup shallots, garlic and 1 tablespoon jalapeño; sauté until mushrooms are very tender and beginning to brown, about 15 minutes. Remove from heat. Add chopped cilantro, oregano and 1 teaspoon cumin. Season with salt and pepper. Set aside.
  • Transfer pork to platter. Tent with foil. Add broth to roasting pan; scrape up any browned bits. Transfer to heavy medium saucepan. Gradually whisk flour into Sherry in medium bowl to blend. Whisk Sherry mixture, 1 tablespoon butter, 1 tablespoon shallots and 1 teaspoon jalapeño into broth; bring to a boil, whisking until smooth. Stir in mushroom mixture and any accumulated juices from pork on platter. Boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes. Season with salt and pepper.
  • Slice pork. Garnish with cilantro sprigs. Serve pork with sauce.

1 3 1/2-pound center-cut pork loin
4 teaspoons ground cumin
3 tablespoons butter
14 ounces oyster mushrooms, halved
1/2 cup plus 1 tablespoon chopped shallots
2 tablespoons finely chopped garlic
1 tablespoon plus 1 teaspoon finely chopped jalapeño chili (with seeds)
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped oregano
1 14 1/2-ounce can low-salt chicken broth
2 tablespoons all purpose flour
1/4 cup dry Sherry
Cilantro sprigs

CUMIN PORK ROAST WITH WILD MUSHROOM SAUCE

I serve this flavorful roast with its rich mushroom gravy with garlic mashed potatoes and either spinach or sautéed carrots. I have also found that when I want to deglaze a pan and scrape up the brown bits, I don't use a non-stick pan, it is much better and more flavorful that way. I tried to say in the recipe that you can use a combo of the shrooms if you wish, but it would not let me. Prep time is approximate. This recipe is adapted from Bon Appetit magazine, Feb 1997.

Provided by Scoutie

Categories     Pork

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15



Cumin Pork Roast With Wild Mushroom Sauce image

Steps:

  • Preheat oven to 375°F Sprinkle pork with salt and pepper. Rub 3 teaspoons cumin over pork. Place in roasting pan. Roast pork until meat thermometer inserted into center registers 150°F, about 50 minutes.
  • Meanwhile, melt 2 tablespoons butter in large skillet over medium-high heat. Add mushrooms, 1/2 cup shallots, garlic and 1 tablespoon jalapeño; sauté until mushrooms are very tender and beginning to brown, about 15 minutes. Remove from heat. Add oregano or the Italian Seasoning and 1 teaspoon cumin. Season with salt and pepper. Set aside.
  • Transfer pork to platter. Tent with foil. Add broth to roasting pan; scrape up any browned bits. Transfer to heavy medium saucepan. Add flour to wine in a jar and shake briskly. Add wine mixture, 1 tablespoon butter, 1 tablespoon shallots and 1 teaspoon jalapeño into broth; bring to a boil, whisking until smooth. Stir in mushroom mixture and any accumulated juices from pork on platter. Boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes. Season with salt and pepper.
  • Slice pork. Serve pork with sauce. And enjoy!

Nutrition Facts : Calories 511.2, Fat 33, SaturatedFat 12.5, Cholesterol 130.5, Sodium 145.1, Carbohydrate 8.9, Fiber 1.6, Sugar 1.4, Protein 42.5

3 1/2 lbs center-cut pork loin
4 teaspoons ground cumin
3 tablespoons butter
14 ounces oyster mushrooms or 14 ounces portabella mushrooms, thickly sliced
1/2 cup chopped shallot, plus
1 tablespoon chopped shallot
2 tablespoons finely chopped garlic (or more if you love garlic like I do)
1 tablespoon finely chopped jalapeno (with seeds)
1 teaspoon finely chopped jalapeno (with seeds)
2 tablespoons finely chopped fresh oregano or 2 tablespoons dried Italian seasoning
1 (14 1/2 ounce) can low sodium chicken broth
2 tablespoons all-purpose flour
1/4 cup dry red wine
salt (to taste)
pepper (to taste)

ULTIMATE PORK TENDERLOIN WITH MUSHROOM SAUCE

This ultimate pork tenderloin is baked in the oven with mushrooms, onions and a bottle of beer. It comes out so tender, it melts in your mouth. Thank you to my mother for this recipe, it's a family favorite. I usually serve it with homemade mashed potatoes, since it makes a lot of gravy.

Provided by Michelle McCormick

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h40m

Yield 8

Number Of Ingredients 8



Ultimate Pork Tenderloin with Mushroom Sauce image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pour flour onto a work surface. Rinse pork tenderloins, pat dry, and then dredge in flour. Shake off excess flour and season with salt and pepper; some flour may remain.
  • Heat oil in a large skillet over medium heat. Add pork to the hot oil and cook until well-browned, 2 to 3 minutes per side. Transfer to a medium baking dish leaving any oil and drippings in the skillet.
  • Add onion to the pan drippings and cook over medium-low heat for 5 minutes. Add mushrooms and saute until onion is translucent and cooked, about 5 minutes. Pour the onion-mushroom mixture over the pork.
  • Whisk beer and soup mix together in a bowl until well blended. Pour beer mixture into the baking dish, making sure that it both covers and surrounds the pork, mushrooms, and onions. Cover tightly with aluminum foil.
  • Bake in the preheated oven until pork is slightly pink in the center and gravy is bubbling, about 1 hour. Remove from the oven and set aside, still covered, to allow it to cook a little bit longer outside of the oven, about 10 minutes longer. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 325.2 calories, Carbohydrate 32.3 g, Cholesterol 49.1 mg, Fat 10.1 g, Fiber 2.1 g, Protein 22.4 g, SaturatedFat 2 g, Sodium 632.5 mg, Sugar 1.3 g

2 cups all-purpose flour
2 (1 pound) pork tenderloins
1 pinch salt and ground black pepper to taste
4 tablespoons vegetable oil
1 white onion, chopped
2 (4.5 ounce) jars sliced mushrooms, drained
1 (12 fluid ounce) can or bottle domestic beer
2 (1 ounce) packages dry onion soup mix

SEASONED PORK ROAST WITH MUSHROOM SAUCE

Recently, my area experienced a blizzard that knocked out power for almost a full day. While I had my gas stove for cooking, I didn't have access to the internet to search for recipes. I had to resort to sifting through my cookbooks. I found this gem in a Junior League cookbook, and after modifying it slightly to suit ingredients I had on hand, Hubby proclaimed it worthy of repeating.

Provided by Ms B.

Categories     Pork

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 18



Seasoned Pork Roast With Mushroom Sauce image

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.

2 teaspoons fresh rosemary, crushed
1 teaspoon black peppercorns, crushed
1 1/2 teaspoons dried sage
3/4 teaspoon thyme
1 teaspoon coarse salt
1/2 teaspoon coriander seed
3 garlic cloves, minced
1 (4 lb) boneless pork loin roast, rolled and tied
2 tablespoons olive oil
3 garlic cloves, minced
1 shallot, sliced
1 lb mushroom, sliced
1 1/2 cups chicken stock, divided
1/2 cup red wine
1 tablespoon soy sauce
2 teaspoons cornstarch, dissolved in 1 tablespoon water
salt
fresh ground black pepper

PORK WITH MUSHROOM SAUCE

Treat your family to a festive meal of pork tenderloin without spending hours in the kitchen. It's easy enough to prepare for weekday dinners and impressive enough to serve on special occasions.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10



Pork with Mushroom Sauce image

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.

Nutrition Facts :

1 pork tenderloin (about 1 pound)
3 tablespoons butter
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sliced fresh mushrooms
1 small onion, sliced
2/3 cup milk
1 tablespoon Dijon mustard
1-1/2 teaspoons cornstarch

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