Best Roast Pork With Basil And Mushroom Stuffing Recipes

SEASONED PORK ROAST WITH MUSHROOM SAUCE

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.

THYME & BASIL ROAST PORK

Steps:

• Preheat oven to 325°. In a small bowl, mix flour, basil, thyme, cinnamon, salt and pepper; rub over pork., In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a shallow roasting pan, fat side up. Arrange apple and onion around roast. Squeeze lemon juice from 1 wedge over pork; add lemon wedges to pan. Place rosemary over pork., Roast 1 to 1-1/2 hours or until a thermometer reads 145°. Remove roast, onion and apple to a serving platter; tent with foil. Let stand 15 minutes before slicing.

WILD MUSHROOM-STUFFED PORK ROAST

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.

CROWN ROAST OF PORK WITH MUSHROOM DRESSING

Steps:

• Preheat oven to 350°. Place roast, rib ends up, in a shallow roasting pan; sprinkle with seasoned salt. Cover rib ends with foil. Bake, uncovered, for 1-1/4 hours. , Meanwhile, melt butter over medium-high heat. Add mushrooms and celery; saute until tender. Stir in bread cubes, salt and pepper. Spoon around roast. Brush sides of roast with preserves. Bake until a thermometer inserted into meat between ribs reads 145°, 45-60 minutes. Remove foil; let meat stand 10 minutes before slicing., If desired, thread cranberries on a 20-in. string or thread. Transfer roast to a serving platter. Loop cranberry string in and out of rib ends. Slice between ribs to serve.

STUFFED PORK ROAST WITH HERB SEASONED ARTICHOKE AND MUSHROOM STUFFING

Steps:

• 1. Heat the oven to 400°F. Heat the butter and oil in a 12-inch skillet over medium heat. Add the green onions and garlic and cook until the onions are tender. Stir in the broth, artichokes, mushrooms, parsley and black pepper and heat to a boil.
• 2. Remove the skillet from the heat. Add the stuffing and mix lightly.
• 3. Spoon 3 cups stuffing mixture down the center of the pork. Fold the sides over the filling to form a roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.
• 4. Season the pork with additional black pepper and the garlic powder. Place the pork into a large roasting pan.
• 5. Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes. Remove the twine before slicing.

ROAST PORK WITH BASIL AND MUSHROOM STUFFING

Steps:

• Preheat oven to 325°F.
• Select a few nice mushrooms for garnish. Trim stems. Wash, trim and chop remaining mushrooms.
• Reserve 2 tablespoons of the chopped basil. Combine the remaining chopped basil, chopped mushrooms, onion, 1/4 tsp of the salt and pepper in a bowl.
• Unroll the pork roast; lay flat on the counter. Starting in the center of the meat and holding a knife parallel to the counter, cut thick part of the loin through the center and almost in half. Fold the piece back like a book to increase size of the loin by 1/3.
• Spread the basil-mushroom mixture over the meat. Reroll. Tie at 3 inch intervals with string. Place in a shallow roasting pan. Sprinkle remaining salt over top. Pour 1/4 cup of the chicken broth around roast. Refrigerate remaining broth.
• Roast pork in the preheated oven for 2 1/2 hours or until a meat thermometer registers 170°F.
• Just before the roast is done, saute reserved mushrooms for garnish in the butter in a heavy saucepan until golden. Remove mushrooms; set aside.
• Reserve 1/2 cup of the refrigerated chicken broth. Pour remaining broth into the saucepan in which mushrooms were sauteed. Bring to boiling on top of stove.
• Remove roast to a warmed serving platter; keep warm. Pour off fat from the roasting pan. Add hot chicken broth to the pan. Stir, scraping up browened bits form the roasting pan. Bring to boiling on top of stove.
• Meanwhile, stir flour into remaining 1/2 cup chilled chicken broth until smooth. Gradually add to boiling broth in the roasting pan. Stirring rapidly with a wire whisk. Cook until smooth and thickened. Fold in reserved 2 tbsp chopped basil. Spoon some gravy over roast. Pour the remainder into sauce boat. Garnish roast iwth reserved mushrooms and fresh basil leaves.