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Roast Pork with Port-caramelized Mushrooms 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
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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 parsnips, cut into sticks salt and freshly ground pepper to taste
Roast Pork with Port-caramelized Mushrooms

Roast Pork with Port-caramelized Mushrooms

Rate this recipe
7 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
1:00
COOKING
1:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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 parsnips, cut into sticks

  • salt and freshly ground pepper to taste
Imprimer ma sélection

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

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