Herbed Pork With Sautéed Wild Mushrooms Recipes

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.

Steps:

• Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
• Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

Steps:

• Preheat oven to 350°F. Heat 2 teaspoons oil in heavy large skillet over medium-high heat. Add mushrooms; sauté until beginning to soften, about 2 minutes. Add 2 tablespoons broth. Cover skillet; cook until mushrooms are beginning to brown, stirring occasionally, about 5 minutes. Uncover; simmer until any juices evaporate. Transfer to bowl. Add 2 teaspoons oil and onion to same skillet. Cover; cook until onion browns, stirring occasionally, about 8 minutes; add to mushrooms.
• Sprinkle pork with salt and pepper. Add to skillet; sauté over medium-high heat until brown, about 3 minutes per side. Remove from heat. Transfer pork to 13 x 9 x 2-inch glass baking dish. Add 3/4 cup broth, then brandy and herbs to skillet. Place over medium-high heat. Boil until reduced by half, scraping up browned bits, about 6 minutes. Pour over pork. Cover.
• Bake pork until tender, about 25 minutes. Spoon mushrooms and onion over. Cover; bake 5 minutes longer.

Steps:

• Mix parsley, marjoram, thyme, sage, garlic powder, onion powder, salt, and cinnamon together in a bowl.
• Rub 1/2 teaspoon of the herb mixture over each pork chop. Store remaining herb mix in an airtight container for later use.
• Heat oil in a large skillet over medium heat. Cook pork chops in skillet until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

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.