Pork Roast With Mushroom sauce
Recipe: #25681
February 19, 2017
Categories: Pork Roast, Sunday Dinner, Oven Roast, No Eggs, Wine, more
"Recipe source: Bon Appetit (February 1990)"
Ingredients
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 by Step Method
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
No special items needed.