Best Slow Roasted Pork And Mushroom Strata Recipes

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SEASONED PORK ROAST WITH MUSHROOM SAUCE



Seasoned Pork Roast With Mushroom Sauce image

Recently, my area experienced a blizzard that knocked out power for almost a full day. While I had my gas stove for cooking, I didn't have access to the internet to search for recipes. I had to resort to sifting through my cookbooks. I found this gem in a Junior League cookbook, and after modifying it slightly to suit ingredients I had on hand, Hubby proclaimed it worthy of repeating.

Provided by Ms B.

Categories     Pork

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 18

2 teaspoons fresh rosemary, crushed
1 teaspoon black peppercorns, crushed
1 1/2 teaspoons dried sage
3/4 teaspoon thyme
1 teaspoon coarse salt
1/2 teaspoon coriander seed
3 garlic cloves, minced
1 (4 lb) boneless pork loin roast, rolled and tied
2 tablespoons olive oil
3 garlic cloves, minced
1 shallot, sliced
1 lb mushroom, sliced
1 1/2 cups chicken stock, divided
1/2 cup red wine
1 tablespoon soy sauce
2 teaspoons cornstarch, dissolved in 1 tablespoon water
salt
fresh ground black pepper

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.

CROCK POT PORK ROAST AND MUSHROOMS



Crock Pot Pork Roast and Mushrooms image

Make and share this Crock Pot Pork Roast and Mushrooms recipe from Food.com.

Provided by Mark H.

Categories     Pork

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 10

3 -5 lbs pork roast
McCormick's seasoning salt
chili powder
garlic powder
onion powder
black pepper
2 (10 1/2 ounce) cans condensed golden mushroom soup
1 (10 1/2 ounce) can cream of mushroom soup
1 (14 ounce) can beef consomme
1 -2 lb fresh mushrooms (sliced or halved)

Steps:

  • Season pork roast liberally on all sides with seasoning salt, chili powder, garlic powder, and onion powder.
  • Allow the roast to sit for 15-30 minutes so that seasonings and meat get to know each other better.
  • Stir together 1 can of Golden Mushroom soup and cream of mushroom soup and pour into crock pot.
  • Place seasoned pork roast into crock pot atop soup mixture.
  • Pour second can of golden mushroom soup over pork roast.
  • Cover the pork roast with the sliced/halved mushrooms.
  • Pour can of beef consommé over mushrooms.
  • Season mushrooms to taste with salt and black pepper.
  • Cook on low setting for about 8 hours.
  • Remove roast from crock pot (it will be very tender).
  • Use the juices in the crock pot as gravy for the pork roast and mashed potatoes.
  • You can use it just as it is, which is what we do, or adjust it to however you like gravy (e.g. add flour or cornstarch, remove fat, etc).

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

MUSHROOM PORK RAGOUT



Mushroom Pork Ragout image

Savory slow-cooked pork is luscious served in a delightful tomato gravy over noodles. It's a nice change from regular pork roast. I serve it with broccoli or green beans on the side. -Connie McDowell, Greenwood, Delaware

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 2 servings.

Number Of Ingredients 10

1 pork tenderloin (3/4 pound)
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon cornstarch
3/4 cup canned crushed tomatoes, divided
1 tablespoon chopped sun-dried tomatoes (not packed in oil)
1-1/4 teaspoons dried savory
1-1/2 cups sliced fresh mushrooms
1/3 cup sliced onion
1-1/2 cups hot cooked egg noodles

Steps:

  • Rub pork with salt and pepper; cut in half. In a 1-1/2-qt. slow cooker, combine the cornstarch, 1/2 cup crushed tomatoes, sun-dried tomatoes and savory. Top with mushrooms, onion and pork. Pour remaining tomatoes over pork. Cover and cook on low 3-4 hours, until meat is tender., Remove meat and cut into slices. Stir cooking juices until smooth; serve with pork and noodles.

Nutrition Facts : Calories 360 calories, Fat 7g fat (2g saturated fat), Cholesterol 122mg cholesterol, Sodium 309mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 40g protein. Diabetic Exchanges

SLOW-ROASTED SPICED PORK



Slow-Roasted Spiced Pork image

Provided by Ina Garten

Categories     main-dish

Time 7h50m

Yield 8 to 10 servings

Number Of Ingredients 12

1 (7- to 9-pound) bone-in pork butt with a layer of fat on top
6 garlic cloves
1 large yellow onion, chopped
1 jalapeno pepper, ribs removed, seeded, and chopped
1/4 cup chopped fresh oregano leaves
1 1/2 tablespoons ground cumin
1 1/2 teaspoons chipotle chile powder
Kosher salt and freshly ground black pepper
1 1/2 tablespoons apple cider vinegar
1/4 cup good olive oil
1 (750 ml) bottle dry white wine, such as Pinot Grigio
Lime wedges, for serving

Steps:

  • Preheat the oven to 300 degrees F. Test your oven with an oven thermometer to be sure it's accurate!
  • Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern. With a small paring knife, make a dozen 1/2-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat.
  • Place the garlic, onion, jalapeno, and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tablespoon salt, and 1 1/2 teaspoons pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate. Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a large roasting pan, fat side up. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2 1/2 hours, remove the foil, and roast for another 4 to 4 1/2 hours, until the meat is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.
  • Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes. Slice, sprinkle with salt, and serve with lime wedges on the side.

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