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Roast Pork with Port-caramelized Mushrooms
2013-08-06
https://www.metro.ca/userfiles/image/recipes/roti-porc-champignons-caramelises-porto-5483.jpg
PT15M
PT1H00M
PT1H25M
Preheat oven to 325°F (160°C).In an oven-proof skillet, melt butter with oil, and brown roast all sides. Season generously. Remove roast to a platter and pour fat off into a second skillet.Deglaze skillet with half the port and the broth and reduce by half over medium-high heat. Season to taste.Return meat to the skillet, basting it with port-broth reduction. Roast for 35 - 55 minutes, basting occasionally.In second skillet, brown onion, mushrooms and parsnips in remaining fat over medium-high heat.Deglaze with remaining port and caramelize vegetables. Set aside.Add vegetables to the roast 10 minutes before end of cooking time.Slice roast and serve with caramelized vegetables, pan juices and green beans.Fédération des producteurs de porcs du Québec
4
Féd. des producteurs de porcs du Québec
4
7
5
3
2 Tbsp. (30 mL) extra virgin olive oil
2 Tbsp. (30 mL) butter
1 3/4 lb (800 g) sirloin tip roast
3/4 cup (190 mL) port wine
1 cup (250 mL) beef or chicken broth
1 red onion, quartered
2 cups (500 mL) whole button mushrooms
3 medium parsnip, cut into sticks
salt and freshly ground pepper to taste
Roast Pork with Port-caramelized Mushrooms
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:15
Preparation
1:00
COOKING
1:25
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)extra virgin olive oil
-
2 Tbsp.
(30 mL)butter
-
1 3/4 lb
(800 g)sirloin tip roast
-
3/4 cup
(190 mL)port wine
-
1 cup
(250 mL)beef or chicken broth
-
1
red onion, quartered
-
2 cups
(500 mL)whole button mushrooms
-
3
medium parsnip, cut into sticks
-
salt and freshly ground pepper to taste
Preparation
Preheat oven to 325°F (160°C).
In an oven-proof skillet, melt butter with oil, and brown roast all sides. Season generously. Remove roast to a platter and pour fat off into a second skillet.
Deglaze skillet with half the port and the broth and reduce by half over medium-high heat. Season to taste.
Return meat to the skillet, basting it with port-broth reduction. Roast for 35 - 55 minutes, basting occasionally.
In second skillet, brown onion, mushrooms and parsnips in remaining fat over medium-high heat.
Deglaze with remaining port and caramelize vegetables. Set aside.
Add vegetables to the roast 10 minutes before end of cooking time.
Slice roast and serve with caramelized vegetables, pan juices and green beans.
Fédération des producteurs de porcs du Québec
Source :
Féd. des producteurs de porcs du Québec
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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