Best 4 Cumin Pork Roast With Wild Mushroom Sauce Recipes
Indulge in a symphony of flavors with our cumin-spiced pork roast, elegantly accompanied by a rich and earthy wild mushroom sauce. This tantalizing dish promises a culinary journey that will awaken your senses and leave you craving for more. Savor the tender and succulent pork, infused with an aromatic blend of cumin, garlic, and paprika, roasted to perfection. Dive into the depths of the wild mushroom sauce, a harmonious blend of umami-rich mushrooms, sautéed in a creamy broth infused with white wine, thyme, and a hint of Dijon mustard. Prepare to embark on a gastronomic adventure that will elevate your taste buds and create lasting memories at your dinner table.
**Cumin Pork Roast:**
1. Embrace the robust flavors of cumin, garlic, and paprika as they marinate the pork roast, infusing it with delectable aromas.
2. Allow the pork to bask in the marinade's embrace, developing a tapestry of flavors that will tantalize your taste buds.
3. Roast the pork to perfection, achieving a golden-brown crust that encases the tender and juicy meat within.
**Wild Mushroom Sauce:**
1. Embark on a culinary expedition into the world of wild mushrooms, sautéing them until they exude an earthy aroma.
2. Introduce a symphony of flavors with white wine, thyme, and Dijon mustard, creating a luscious and complex sauce.
3. Allow the sauce to simmer gently, allowing the flavors to meld and harmonize, resulting in a velvety and flavorful masterpiece.
CUMIN PORK ROAST WITH WILD MUSHROOM SAUCE
Steps:
- Preheat oven to 375°F. Sprinkle pork with salt and pepper. Rub 3 teaspoons cumin over pork. Place roasting pan. Roast pork until meat thermometer inserted into center registers 150°F, about 50 minutes.
- Meanwhile, melt 2 tablespoons butter in large skillet over medium-high heat. Add mushrooms, 1/2 cup shallots, garlic and 1 tablespoon jalapeño; sauté until mushrooms are very tender and beginning to brown, about 15 minutes. Remove from heat. Add chopped cilantro, oregano and 1 teaspoon cumin. Season with salt and pepper. Set aside.
- Transfer pork to platter. Tent with foil. Add broth to roasting pan; scrape up any browned bits. Transfer to heavy medium saucepan. Gradually whisk flour into Sherry in medium bowl to blend. Whisk Sherry mixture, 1 tablespoon butter, 1 tablespoon shallots and 1 teaspoon jalapeño into broth; bring to a boil, whisking until smooth. Stir in mushroom mixture and any accumulated juices from pork on platter. Boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes. Season with salt and pepper.
- Slice pork. Garnish with cilantro sprigs. Serve pork with sauce.
WILD MUSHROOM-STUFFED PORK ROAST
Just watch your family come running when you pull this juicy pork loin roast, bursting with savory wild mushroom stuffing, from the oven. It slices into pretty medallions, making it impressive for guests too.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 350, Carbohydrate 8 g, Cholesterol 115 mg, Fat 1/2, Fiber 1 g, Protein 40 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 2 g, TransFat 0 g
SEASONED PORK ROAST WITH MUSHROOM SAUCE
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
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.
CUMIN PORK ROAST WITH WILD MUSHROOM SAUCE
I serve this flavorful roast with its rich mushroom gravy with garlic mashed potatoes and either spinach or sautéed carrots. I have also found that when I want to deglaze a pan and scrape up the brown bits, I don't use a non-stick pan, it is much better and more flavorful that way. I tried to say in the recipe that you can use a combo of the shrooms if you wish, but it would not let me. Prep time is approximate. This recipe is adapted from Bon Appetit magazine, Feb 1997.
Provided by Scoutie
Categories Pork
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F Sprinkle pork with salt and pepper. Rub 3 teaspoons cumin over pork. Place in roasting pan. Roast pork until meat thermometer inserted into center registers 150°F, about 50 minutes.
- Meanwhile, melt 2 tablespoons butter in large skillet over medium-high heat. Add mushrooms, 1/2 cup shallots, garlic and 1 tablespoon jalapeño; sauté until mushrooms are very tender and beginning to brown, about 15 minutes. Remove from heat. Add oregano or the Italian Seasoning and 1 teaspoon cumin. Season with salt and pepper. Set aside.
- Transfer pork to platter. Tent with foil. Add broth to roasting pan; scrape up any browned bits. Transfer to heavy medium saucepan. Add flour to wine in a jar and shake briskly. Add wine mixture, 1 tablespoon butter, 1 tablespoon shallots and 1 teaspoon jalapeño into broth; bring to a boil, whisking until smooth. Stir in mushroom mixture and any accumulated juices from pork on platter. Boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes. Season with salt and pepper.
- Slice pork. Serve pork with sauce. And enjoy!
Nutrition Facts : Calories 511.2, Fat 33, SaturatedFat 12.5, Cholesterol 130.5, Sodium 145.1, Carbohydrate 8.9, Fiber 1.6, Sugar 1.4, Protein 42.5
Tips:
- Choosing the pork roast: Opt for a bone-in pork roast with a good amount of marbling for added flavor and moisture.
- Cumin rub preparation: To enhance the flavor profile, make sure to toast and grind the cumin seeds before combining them with the other spices for the rub.
- Searing the pork roast: Sear the pork roast in a hot skillet or Dutch oven to create a flavorful crust and lock in the juices.
- Braising the pork roast: Braising the pork roast in a flavorful liquid, such as chicken broth or apple cider, helps tenderize the meat and infuse it with delicious flavors.
- Cooking time: Keep an eye on the internal temperature of the pork roast to ensure it reaches the desired doneness. The recommended internal temperature for pork is 145°F (63°C) as measured by a meat thermometer inserted into the thickest part of the roast.
- Resting the pork roast: Allow the pork roast to rest for at least 15 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
- Wild mushroom sauce: To enhance the umami flavor in the wild mushroom sauce, consider using a variety of mushrooms, such as shiitake, oyster, and cremini mushrooms.
- Herbs and spices: Adjust the herbs and spices in the wild mushroom sauce according to your personal preference. For a more robust flavor, add a touch of dried thyme or rosemary.
- Serving suggestions: Serve the cumin pork roast with the wild mushroom sauce over mashed potatoes, roasted vegetables, or rice for a complete and satisfying meal.
Conclusion:
This recipe for cumin pork roast with wild mushroom sauce is a culinary masterpiece that combines the savory flavors of cumin-spiced pork with the earthy richness of wild mushrooms. By following the tips and techniques outlined above, you can create a dish that will tantalize your taste buds and impress your dinner guests. The tender, juicy pork roast, complemented by the aromatic wild mushroom sauce, makes this dish perfect for special occasions or a cozy family dinner. So gather your ingredients, fire up your kitchen, and embark on a culinary journey that will leave you craving for more.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #main-ingredient #preparation #very-low-carbs #pork #dietary #low-sodium #low-carb #low-in-something #meat #pork-loins #4-hours-or-less
You'll also love
