Name: Pork Roast with Cardamom Mushroom Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Brine: -; 3/4 cup coarse kosher salt -; 3/4 cup sugar -; 1 gallon cold water -; 1 tablespoon pepper -; Roast: -; 1 1/2 cups onion, chopped (about 2 medium sized onions), divided into 3 x 1/2 cups -; 6 tablespoons extra virgin olive oil -; 2 1/4 teaspoons ground cardamom , divided, 2 and 1/4 teaspoons -; 1 large garlic clove -; 1 4-pound center-cut boneless pork loin roast -; Salt and pepper -; 1 1/2 pounds mushrooms, sliced -; 2 cups chicken stock, divided, 1 cup and 1 cup -; 1/2 cup heavy cream -; 1 tablespoons all-purpose flour -; 1 tablespoons butter, room temperature -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pork Roast with Cardamom Mushroom Sauce

1. Brine: -

2. 3/4 cup coarse kosher salt -

3. 3/4 cup sugar -

4. 1 gallon cold water -

5. 1 tablespoon pepper -

6. Roast: -

7. 1 1/2 cups onion, chopped (about 2 medium sized onions), divided into 3 x 1/2 cups -

8. 6 tablespoons extra virgin olive oil -

9. 2 1/4 teaspoons ground cardamom , divided, 2 and 1/4 teaspoons -

10. 1 large garlic clove -

11. 1 4-pound center-cut boneless pork loin roast -

12. Salt and pepper -

13. 1 1/2 pounds mushrooms, sliced -

14. 2 cups chicken stock, divided, 1 cup and 1 cup -

15. 1/2 cup heavy cream -

16. 1 tablespoons all-purpose flour -

17. 1 tablespoons butter, room temperature -

How to cook deliciously - Pork Roast with Cardamom Mushroom Sauce

1. Stage

Brine the pork roast: Whisk together the salt, sugar, and water until the salt and sugar have completely dissolved. Add the pepper. Submerge pork in the brine solution and chill for 1 to 2 days. Note that thick, gallon-sized freezer bag is great for brining; if you use one, you probably only need half as much brine solution. Even if you are using a bag, place in a bowl just in case the bag leaks. Rinse the roast thoroughly of the brine solution before cooking, pat dry.

2. Stage

Preheat oven to 350°F

3. Stage

Make onion garlic cardamom rub: Purée 1/2 cup chopped onion, 2 tablespoons olive oil, 2 teaspoons ground cardamom, and garlic in a food processor or blender.

4. Stage

Rub roast with onion purée, surround with mushrooms and onions in roasting pan: Toss remaining 1 cup of chopped onion with mushrooms and 4 tablespoons olive oil in a bowl. Place pork roast in the center of the roasting pan. Sprinkle the roast with salt and pepper. Rub roast with onion garlic purée. Surround the roast with mushrooms and onions.

5. Stage

Roast pork, remove mushrooms, add broth and water: Roast pork 1 hour at 350°F. Remove from oven after one hour and remove the mushrooms, placing them into a large saucepan. Add 1 cup stock and 1/2 cup water to roasting pan. Return roast to oven and roast pork until thermometer inserted into thickest part registers 140°F-145°F, about 15-20 minutes longer. Transfer pork to platter; tent with foil.

6. Stage

Make mushroom cream sauce with pan drippings: Scrape the drippings from the roasting pan into the pan with the mushrooms. Add the cream, remaining cup of stock, and 1/4 teaspoon cardamom to pan; bring to boil. Blend flour and butter in small cup; mix into mushroom sauce. Cook the sauce, stirring often, until reduced enough to coat spoon. Season sauce with salt and pepper; serve with pork. Recipe (barely) adapted from Bon Appetit magazine.