This is a print preview of "Cardamom Crusted Pork With Mushroom Sauce" recipe.

Cardamom Crusted Pork With Mushroom Sauce Recipe
by Global Cookbook

Cardamom Crusted Pork With Mushroom Sauce
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 8

Ingredients

  • 1 1/2 c. minced onion
  • 5 Tbsp. extra virgin olive oil
  • 2 1/4 tsp grnd cardamom
  • 1 lrg garlic clove
  • 1 x boneless pork rib roast - (4 lbs) Salt to taste Freshly-grnd black pepper to taste
  • 1 1/2 lb mushrooms halved
  • 2 c. canned low-salt chicken broth
  • 1/2 c. whipping cream
  • 1 Tbsp. all-purpose flour
  • 1 Tbsp. butter room temperature

Directions

  1. Preheat oven to 350 degrees. Puree 1/2 c. minced onion, 2 Tbsp. oil, 2 tsp. cardamom, and garlic in processor. Spread 1/2 c. minced onion in center of large roasting pan; top with pork. Sprinkle pork generously with salt and pepper; coat with onion puree. Toss mushrooms, remaining 1/2 c. onion, and 3 Tbsp. oil in bowl; sprinkle with salt and pepper; arrange around pork.
  2. Roast pork 1 hour. Spoon mushrooms into large saucepan. Add in 1 1/2 c. broth to roasting pan. Roast pork till thermometer inserted into thickest part registers 145 degrees, about 20 min longer. Transfer pork to platter; tent loosely with foil (temperature will rise 5 - 10 degrees as roast stands).
  3. Scrape juices from roasting pan into saucepan with mushrooms. Add in cream, remaining 1/2 c. broth, and 1/4 tsp. cardamom to pan; bring to boil. Blend flour and butter in small c.; mix into mushroom sauce. Cook sauce, stirring often, till reduced sufficient to coat spoon, about 5 min. Season sauce with salt and pepper; serve with pork.
  4. This recipe yields 8 servings.
  5. Comments: "I have a 'stragglers Thanksgiving' - which's what I call it - at my house every year," writes Frances Teasley of North Hollywood, California. "I know a lot of people who, like me, do not have any family nearby. Thirteen years ago I started inviting a few people for dinner. And which small holiday gathering has become a big tradition among my friends. For weekday meals, I look for shortcuts and do-aheads. But for holiday meals, I like to do everything the same day because I love the smell of cooking which fills the house."
  6. An impressive holiday entree.