Best Pork Loin With Mushroom Lomo Con Champinones Recipes

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PORK LOIN ROAST WITH MUSHROOM SAUCE



Pork Loin Roast with Mushroom Sauce image

Provided by Victor

Categories     Dinner     lunch

Time 2h15m

Number Of Ingredients 16

4 lb pork loin ((boneless))
1 Tbsp fresh rosemary ((crushed))
2 Tbsp fresh sage ((crushed; or 1 1/2 tsp dried sage leaves))
1 tsp fresh thyme ((crushed; or 1/2 tsp dried thyme leaves))
1 tsp kosher salt
1/2 tsp coriander seeds ((crushed))
2 cloves garlic ((pressed))
1 lb cremini mushrooms ((or button mushrooms, sliced about 1/4" - 3/8" thick))
2 Tbsp olive oil
1 shallot ((thinly sliced))
1 cup dry sherry ((or Madeira, or dry vermouth))
1 cup chicken stock
1 Tbsp soy sauce
2 tsp cornstarch ((dissolved in 1 Tbsp of water))
Salt ((to taste))
Black pepper ((to taste))

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.

Nutrition Facts : Calories 387 kcal, Carbohydrate 6 g, Protein 53 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 143 mg, Sodium 576 mg, Sugar 2 g, ServingSize 1 serving

MUSHROOM PORK TENDERLOIN



Mushroom Pork Tenderloin image

"This moist pork tenderloin in a savory gravy is the best you'll ever taste," promises Donna Hughes of Rochester, New Hampshire. Prepared with canned soups, it couldn't be easier to assemble.

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 6 servings.

Number Of Ingredients 5

2 pork tenderloins (1 pound each)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1 can (10-1/2 ounces) condensed French onion soup, undiluted
Hot mashed potatoes, optional

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.

Nutrition Facts : Calories 269 calories, Fat 10g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 951mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 32g protein.

PORK TENDERLOIN WITH MUSHROOM PAN SAUCE



Pork Tenderloin With Mushroom Pan Sauce image

This dish comes together very quickly. The sauce is so scrumptious! Serve it with something like rice or mashed potatoes so as not to leave a drop behind.

Provided by Irmgard

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb pork tenderloin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
2 large shallots, finely chopped
8 ounces cremini mushrooms, sliced
1/4 teaspoon dried thyme
1 pinch salt
1 pinch ground black pepper
1/4 cup white wine
1 cup chicken broth
1 tablespoon butter, softened
1 tablespoon all-purpose flour
3 tablespoons fresh parsley, chopped

Steps:

  • Sprinkle the pork with salt and pepper.
  • In a skillet, heat 1 tablespoons of the oil over medium-high heat; brown the pork all over.
  • Transfer to a foil-lined baking sheet; roast in a 400 degree F oven until the juices run clear when the pork is pierced, about 18 minutes.
  • Transfer to a cutting board and tent with foil; let stand for 5 minutes before slicing.
  • Meanwhile, in the same skillet, heat the remaining oil over medium-high heat.
  • Saute the shallots until softened, about 3 minutes.
  • Add the mushrooms, thyme, salt and pepper; saute until the mushrooms are golden, about 6 minutes.
  • Add the wine and cook until evaporated, stirring and scraping up any brown bits.
  • Add the broth and cook for 5 minutes.
  • Mix the butter with the flour and add to the sauce along with the parsley.
  • Simmer, stirring, until thickened.
  • Stir any juices from the pork into the sauce.
  • Serve with the pork.

PORK LOIN ROAST WITH BABY BELLAS



Pork Loin Roast with Baby Bellas image

Savoury, easy and delicious. This is for garlic lovers.

Provided by Bren

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h15m

Yield 6

Number Of Ingredients 11

1 (3 pound) boneless pork loin roast, trimmed of fat
3 cloves garlic, divided
8 small baby bella mushrooms, roughly chopped
½ teaspoon dried parsley
¼ teaspoon dried thyme
salt and ground black pepper to taste
1 teaspoon olive oil
½ cup dry white wine
½ cup chicken broth
1 teaspoon cornstarch, or as needed
½ cup water

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8x10-inch casserole dish.
  • Make 1/2-inch slits in pork roast using a sharp knife. Slice 2 garlic cloves; place garlic slices into the slits in pork roast.
  • Place mushrooms in the bottom of the prepared casserole dish. Sprinkle parsley, thyme, salt, and pepper over mushrooms; grate remaining garlic clove with a microplane grater over mushrooms.
  • Heat olive oil in a large skillet over medium-high heat; place pork in hot skillet and cook, turning, until lightly browned on all sides, about 5 minutes. Transfer pork to the casserole dish.
  • Stir white wine and chicken stock together in a cup; pour into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour wine mixture over pork.
  • Roast in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer roast to a warm serving dish; cover to keep warm.
  • Pour drippings with mushroom mixture into a saucepan; bring to a boil and cook until liquid is reduced by half. Stir cornstarch into water until smooth; pour into drippings and cook until thickened, about 3 minutes. Slice pork roast and serve with mushroom pan sauce.

Nutrition Facts : Calories 312.7 calories, Carbohydrate 1.9 g, Cholesterol 109.1 mg, Fat 13.8 g, Fiber 0.2 g, Protein 39.1 g, SaturatedFat 4.8 g, Sodium 106.8 mg, Sugar 0.4 g

ROASTED PORK TENDERLOIN WITH GARLIC MUSHROOMS AND TOMATOES



Roasted Pork Tenderloin with Garlic Mushrooms and Tomatoes image

Make and share this Roasted Pork Tenderloin with Garlic Mushrooms and Tomatoes recipe from Food.com.

Provided by Miss Annie

Categories     Pork

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 6

1 lb pork tenderloin
12 ounces fresh white mushrooms, sliced (about 4-1/2 cups)
2 cups tomatoes, cut in 1 inch cubes
1 tablespoon olive oil
2 teaspoons chopped garlic
salt & pepper

Steps:

  • Preheat oven to 425 degrees F.
  • Rub pork on all sides with salt and pepper.
  • Place pork on one side of a large roasting pan.
  • In a large bowl combine mushrooms, tomatoes, oil, garlic, and salt and pepper to taste; mix gently.
  • Spoon vegetables into pan with pork, spreading in an even layer.
  • Roast until meat thermometer inserted in the middle of the pork registers 160 degrees F.
  • (about 25 minutes).
  • Cut pork into thin slices; top with Garlic Mushrooms and Tomatoes.

PORK AUX CHAMPIGNONS (FRENCH PORK WITH MUSHROOMS)



Pork Aux Champignons (French Pork With Mushrooms) image

This definitely company-worthy & easy-to-fix recipe from *French Bistro and Cafe Cooking* by Pierre-Yves Chupin (& the pic) made my eyes grow wide & my mouth water. Per his intro, "The art of simmering is a very important part of bistro cooking. All you have to do is combine all the ingredients, put them in a skillet (or casserole dish) & allow to cook b4 enjoying the rich flavors." Even that part of the recipe won me over. A white Burgundy (Rully or Pouilly-Fuisse) was suggested to accompany this dish. *Enjoy* ! *Edited To Add* In response to reviewer comments, I added the word *whole* to help describe the spice cloves, suggested med-sized shallots & gave options for the onion ingredient. :-)

Provided by twissis

Categories     Vegetable

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 11

800 g pork tenderloin (2 tenderloins, ea weighing 400 gm)
olive oil (for frying)
salt & freshly ground black pepper
500 g button mushrooms
2 garlic cloves (minced)
1 bay leaf
2 whole cloves
3 shallots (med size)
8 baby onions (use cocktail, pearl or sml boiler size onions ~ your choice)
1 small fresh thyme sprig
250 ml single cream

Steps:

  • Cut pork tenderloins into 1-in thick medallions. Heat a little olive oil in a lrg non-stick skillet or frying pan & brown the meat on all sides. Season to taste pref w/salt & pepper.
  • Wipe the mushrooms, slice thinly & add to the frying pan w/the garlic, bay leaf & whole cloves.
  • Peel the shallots & baby onions. Slice the shallots & add them to the frying pan w/the whole baby onions & sprig of thyme. Cover & cook for 1 hr over a gentle heat.
  • Remove bay leaf, cloves & thyme sprig. Add cream & bring to a gentle boil, stirring constantly to thicken the sauce. Season to taste pref & serve immediately w/freshly boiled rice.

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