Pork Roast With Mushroom sauce

6
Servings
15m
Prep Time
2h
Cook Time
2h 15m
Ready In


"Recipe source: Bon Appetit (February 1990)"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (396.9 g)
  • Calories 494.8
  • Total Fat - 23.2 g
  • Saturated Fat - 8.4 g
  • Cholesterol - 192.4 mg
  • Sodium - 943.6 mg
  • Total Carbohydrate - 5.2 g
  • Dietary Fiber - 2.3 g
  • Sugars - 2.3 g
  • Protein - 60.9 g
  • Calcium - 77.6 mg
  • Iron - 2.3 mg
  • Vitamin C - 7.9 mg
  • Thiamin - 1.3 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Season roast with salt and pepper. Set on a rack in a roasting pan. Roast one hour. Remove from oven; ran and reserve fat from pan. Pour Madeira over roast. Return to oven and continue cooking until thermometer inserted in center reads 150 degrees F (45 minutes), basting frequently. Transfer roast to cutting board and tent with foil. Transfer pan juices to cup and degrease pan juices.

Step 3

Return 3 tablespoons reserved fat to same pan and heat over medium low heat and add shallots and thyme. Cook 5 minutes, stirring and scraping up any browned pieces. Add mushrooms and season with salt and pepper. Cook until mushrooms are tender, stirring frequently (5-10 minutes). Sprinkle flour over mushrooms and stir for 3-5 minutes. Mix in reserved pan juices, broth and cream. Boil until sauce thickens, stirring occasionally (5 minutes).

Step 4

Carve roast and serve with sauce.

Tips & Variations


No special items needed.

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