Roast Pork with Port-caramelized Mushrooms
Print Category Roast Thematic No thematic Source Producteurs de porc du Québec Evaluation
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Ingredients
- 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
- 2 Tbsp. (30 mL) butter*
- 1 ¾-lb. (750-g) sirloin tip roast
- ¾ cup (180 mL) port
- 1 cup (250 mL) beef or chicken broth*
- 1 red onion, quartered
- 2 cups (500 mL) whole button mushrooms
- 3 medium parsnips, cut into sticks
- Salt and freshly Irresistibles ground pepper* to tast
Preparation
- 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. Preheat oven to 325°F (160°C). 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.
Cook commentary
Servings: 4
Suggestion For perfect pork, roast for 20 - 30 minutes per pound (450 g) or until a meat thermometer reads 150°F (65°C). Let roast stand for 10 - 15 minutes before slicing to allow juices to settle and internal temperature to reach 160°F (70°C). The meat will be tender, juicy and slightly pink.
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