Best Pork Fricassée With Mushrooms And Carrots Recipes

Pork, Mushroom, and Artichoke Fricassee image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 11

1 pork tenderloin (1 pound), cut into 2-inch rounds
Kosher salt and freshly ground pepper
1/4 cup unbleached all-purpose flour
3 tablespoons unsalted butter
8 ounces mixed-mushroom blend (sliced, if large)
1 tablespoon minced garlic (from 2 cloves)
1 tablespoon Dijon mustard
2 cups low-sodium chicken broth
1 can (15 ounces) artichoke-heart quarters, drained (about 1 cup)
1/4 cup heavy cream
Chopped flat-leaf parsley, for serving

Steps:

Pound pork between sheets of plastic wrap to 1/8 inch thick. Season with salt and pepper; dredge in flour, shaking off excess. Heat 1 tablespoon butter in a large skillet over medium-high. Add half of pork in a single layer and cook, flipping once, until browned, 2 to 3 minutes. Transfer to a plate. Wipe skillet clean and repeat with 1 tablespoon butter and remaining pork; transfer to plate.
Add remaining 1 tablespoon butter and mushrooms to skillet; season with salt. Cook, stirring occasionally, until golden, about 8 minutes. Add garlic; cook, stirring, 1 minute more. Stir in mustard and broth; cook until reduced by half, 10 minutes. Stir in artichoke hearts and cream. Return pork and any juices to skillet; cook until thickened slightly, about 3 minutes. Stir in parsley; serve.

Pork Loin with Mushroom Fricassee image

Provided by Food Network

Categories main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 26

2 tablespoons minced shallots
1 tablespoon minced garlic
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh oregano leaves
1 teaspoon minced parsley leaves
1 (5-pound) pork loin
Paste, recipe follows
1 cup chicken stock
Mushroom Fricassee, recipe follows
1 cup brown sugar
2 teaspoons finely chopped garlic
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground black pepper
1 teaspoon kosher salt
4 tablespoons (1/2 stick) butter
1/2 cup thinly sliced morel or chanterelle mushrooms
1/2 cup thinly sliced shiitake mushrooms
1/2 cup thinly sliced portobello mushrooms
1/2 cup thinly sliced domestic mushrooms
1/4 cup tomato paste
Pinch ground cinnamon
Pinch ground nutmeg
Pinch ground cloves
Salt and pepper
Salt and pepper

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.