Cardamom-Crusted Pork With Mushroom Sauce

Cardamom-Crusted Pork With Mushroom Sauce
Cardamom-Crusted Pork With Mushroom Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1 1/2

    cups chopped onion

  • 5

    tablespoons olive oil

  • 2 1/4

    teaspoons ground cardamom

  • 1

    large garlic clove

  • 1

    boneless pork rib roast - (4 lbs)

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1 1/2

    pounds mushrooms halved

  • 2

    cups canned low-salt chicken broth

  • 1/2

    cup whipping cream

  • 1

    tablespoon all-purpose flour

  • 1

    tablespoon butter room temperature

Directions

Preheat oven to 350 degrees. Puree 1/2 cup chopped onion, 2 tablespoons oil, 2 teaspoons cardamom, and garlic in processor. Spread 1/2 cup chopped 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 cup onion, and 3 tablespoons oil in bowl; sprinkle with salt and pepper; arrange around pork. Roast pork 1 hour. Spoon mushrooms into large saucepan. Add 1 1/2 cups broth to roasting pan. Roast pork until thermometer inserted into thickest part registers 145 degrees, about 20 minutes longer. Transfer pork to platter; tent loosely with foil (temperature will rise 5 to 10 degrees as roast stands). Scrape juices from roasting pan into saucepan with mushrooms. Add cream, remaining 1/2 cup broth, and 1/4 teaspoon cardamom to pan; bring to boil. Blend flour and butter in small cup; mix into mushroom sauce. Cook sauce, stirring often, until reduced enough to coat spoon, about 5 minutes. Season sauce with salt and pepper; serve with pork. This recipe yields 8 servings. An impressive holiday entrée.

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