Pork Loin With Mushroom Lomo Con Champinones Recipes

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).

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.

Steps:

• Rinse and clean mushrooms under cold running water. Cut into 1/2-inch thick slices. Peel and cut carrot into very thin round slices. Peel the onion and chop coarsely.
• In a large, heavy-bottomed frying pan, pour 3-4 tablespoons of olive oil and heat over medium. Add onion and carrot slices and sauté 3-5 minutes. Turn heat up to medium-high. Add mushroom slices, lemon juice, white wine and tomato sauce. Stir while adding crushed thyme and granulated sugar. Continue to stir constantly while mixture cooks for 5-7 minutes. If white wine evaporates, add a bit of water to prevent mixture from burning.
• Salt both sides of pork slices. Heat 3-4 tablespoons of olive oil in a separate large frying pan and cook pork. If you prefer, cook chops over an open flame grill.
• Serve loin accompanied by the mushroom mixture, and rice or fried potatoes.

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the pork with salt and pepper and cook, turning, until browned on all sides, about 7 minutes. Remove to a plate, reserving the drippings in the pot. Add the celery, onion and mushrooms to the pot. Cook, stirring occasionally, until the vegetables are lightly browned and tender, about 5 minutes. Add the wine, scraping up any browned bits, and cook until reduced, about 1 minute.
• Add the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and add the pork and rosemary. Cover and gently simmer until a thermometer inserted into the center of the pork registers 145 degrees F, 10 to 12 minutes. Remove the pork to a cutting board and let rest 5 minutes. Discard the rosemary. Add 1 tablespoon butter to the pot and stir until melted; season with salt and pepper. Stir in the parsley.
• Meanwhile, bring a medium pot of salted water to a boil. Add the couscous and cook until tender, about 5 minutes. Drain and stir in the remaining 1 teaspoon butter; season with salt and pepper. Thickly slice the pork and serve with the couscous; top with the mushroom sauce.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rub salt and pepper over all sides of pork tenderloins; nestle tenderloins next to each other in a 9x13-inch baking dish.
• Melt butter in a saucepan over medium heat; add garlic and mushrooms. Bring to a boil, reduce heat to medium-low, and simmer, stirring frequently, until sauce is fragrant, about 5 minutes. Stir vinegar into mushroom sauce. Pour mushroom sauce over tenderloins, letting sauce seep between the two tenderloins.
• Bake in the preheated oven until tenderloins are lightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer tenderloins to a serving dish.
• Drain the drippings, including mushrooms, from the baking dish into a measuring cup, scraping the bottom to get all the brown bits. Remove 1/4 cup of the fat from the mixture and pour into a saucepan. Add enough chicken broth to the drippings to make 2 cups; whisk flour into drippings until incorporated. Stir broth-drippings mixture into the saucepan with fat over medium heat until thickened, about 5 minutes; season with salt and pepper.
• Slice tenderloins into medallions and top with half the gravy. Pour the remaining gravy into a gravy boat for serving.

Steps:

• Place pork in a 3-qt. slow cooker. In a small bowl, combine soups; stir until smooth. Pour over pork. Cover and cook on low until the pork is tender, 4-5 hours. If desired, serve with mashed potatoes.

Steps:

• Preheat oven to 425 degrees. In a 9-by-13-inch baking pan, combine tomatoes, mushrooms, garlic, and oil; season with salt and pepper. Toss to coat, and move mixture to sides of pan (leaving center free).
• Sprinkle pork with 1 teaspoon salt, 1/2 teaspoon pepper, cumin, coriander, and oregano, rubbing mixture in. Place pork in center of pan.
• Roast until meat registers 160 degrees on an instant-read thermometer and mushrooms are tender, 45 to 50 minutes. Remove from oven.
• Cut off a third (10 ounces) of the pork loin, and set aside for making Pressed Pork Sandwiches. Slice remaining pork, and serve with tomatoes, mushrooms, and any pan juices.

Steps:

• Rub pork on all sides with garlic; sprinkle with paprika. In a large skillet, brown the pork in butter. Add the mushrooms, lemon juice, marjoram, salt and pepper. Turn meat to coat with seasonings. Cover and simmer for 25-30 minutes or until a meat thermometer reads 160° and juices run clear. Remove meat and keep warm.
• In a small bowl, combine the flour and cold water until smooth; stir into the pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice the pork; serve with gravy and rice.