Roast Pork with Mushroom-Butter Sauce
Nutrition
Calories: 81.3 kcalCarbohydrates: 5.18 gProtein: 1.41 gFat: 5.98 gSaturated Fat: 2.07 gCholesterol: 6.24 mgSodium: 102.45 mgFiber: 1.12 gVitamin A: 35.868 IUCalcium: 27.94 mgIron: 0.62 mg
Ingredients
- 2 cups finely chopped fresh mushrooms
- 1-3/4 cups finely chopped green onions
- 1/4 cup margarine or butter
- 1/4 cup dry white wine
- 3/4 cup soft bread crumbs
- 1/2 cup shredded carrot
- 1 4- to 5- pound pork loin center rib roast backbone loosened (8 ribs)
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 cup sliced fresh mushrooms
- 1/4 cup dry white wine
- 1 teaspoon fines herbes
- 1/2 cup whipping cream
- 1 tsp instant chicken bouillon granules
- 1/8 tsp black pepper
- 1/2 cup butter
- 2 teaspoons lemon juice
Instructions
- Preheat Oven 325°
- For stuffing, cook mushrooms and green onions in margarine till tender. Stir in wine. Bring to boiling; reduce heat. Simmer 5 minutes or till liquid evaporates. Remove from heat. Stir in bread crumbs, cartot, salt, and pepper.
- Place roast, rib side down, in a shallow roasting pan. On meaty side, cut a pocket above each rib. Spoon stuffing into pockets. Insert meat thermometer.
- Roast in a 325° oven 2 to 3 hours or till thermometer registers 170°. Cover loosely with foil after 1 hour.
- Cover; let stand 15 minutes before carving. Slice between ribs. Serve with Mushroom-Butter Sauce.
- Prepared Mushroom-Butter Sauce. Combine mushrooms, white wine, and fines herbes. Bring to boiling; reduce heat. Simmer 5 to 7 minutes or till most liquid is evaporated. Stir in whipping cream, instant chicken bouillon granules, and pepper. Heat through. Remove from heat. Using a wire whisk, stir in butter, 1 tbsp at a time, till melted. Stir in lemon juice. Keep sauce warm for up to 30 minutes, but do not boil.