Pork loin with mushroom cream sauce

pork loin is pork tenderloin’s huskier, less expensive cousin

in my opinion it’s just as tasty, if not more

start out by sautéing Portobello mushrooms in olive oil

cook until tender and remove from pan

more times than not, when you buy pork lion it will actually have two loins in the package so it’s important to tie the pieces together to ensure the pork is cooked evenly and properly

I was going so fast when I wrapped mine that I just forgot to take pictures so I’m going to show you with a small roll of paper towels

the twine you need is cotton, nothing special – you can find it at the hardware store

I bought this at Target

tie a loop around one end

loop a circle of twine around your hand

then take the loop over the end of the meat-or in this case, paper towel

space the loops out evenly and tighten them

continue until you’ve got it all wrapped evenly and tie a knot in the end loop just like you did with the first one

OK back to stringing the meat

time to season and put in a hot pan with olive oil

right now I’m in love with Paula Deen’s seasoning, next week it’ll be something else I’m in love with

I’m fickle-I own it

here we go into the hot pan

I do realize this roast is too big for my pan, or either the pan is too small for this size roast

one thing you can always count on with meat is it shrinks when you cook it

brown on all four sides

this is getting there

once all the sides are brown run the whole pan into a preheated oven at 425′ for 20 minutes

I don’t use a meat thermometer ( I should, I know I should)

you REALLY don’t want to serve pork under cooked so if you think you’d have a hard time knowing it’s cooked by touch then use one

I kinda go by touch

1) if you push the outside of your cheek at the softest point, that’s rare

2)  push the softest part of your chin, that’s medium

3) push the area right between your eyebrows, that’s well done

time to go into the oven

while the loin is cooking, fine chop 1/4 of a sweet onion

when it comes out of the oven it will look like this (see, I told you it would shrink)

put it on a plate, cover with foil and a dish towel on top of that to keep it warm

now it’s time for the mushrooms to go back into the pan with the onions

once the onions are translucent it’s time to add the heavy cream

I added about 2 cups of cream

it will seem really watery at this point

we’re not going to add any cornstarch or flour to thicken

we’re going to reduce it by simmering some of the liquid out, doing this really intensifies the flavors

when you think you’re getting close to the desired thickness add a piece of butter, because we all know that heavy cream doesn’t have enough fat in it

if you wanted a low fat recipe you’d be on weight watchers .com right now

if you like  cream and butter, you’re in the right place

you know it’s reduced enough when you stir it and there is a clean spoon mark left behind

I served it with oven roasted potatoes

the potatoes have, you guessed it, butter and sour cream

you won’t believe just how good this tastes!!!!!

enjoy!

the wanna be country girl – Caroline

If you would like to print this recipe, just scroll down to the green print friendly button. You can print it without the photos by selecting the remove images box in the upper right corner.

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6 Responses to Pork loin with mushroom cream sauce

  1. Kimberly says:

    I can always count on you for dinner time inspiration:). Thank you!

  2. Always Hungry says:

    Do you think a little white wine or sherry would work in the mushroom cream sauce? Have you ever tried that? What time is dinner this weekend?

    The Wanna Be Country Girl Reply:

    White wine. You bring the red, I’ll make the dinner!
    see ya friend!!!
    the wanna be country girl – Caroline (but, you already knew that)

  3. gom says:

    Oh my……Looks and sounds so good, will make a wonderfull party menu. Thanks for the great pictures , they are so helpful. gom

  4. Redhen says:

    Yuuuum! I’m making that pork loin dish this weekend! I’ve never made a gravy with cream… cant wait to try it! Thanks again for the awesome recipe!

    The Wanna Be Country Girl Reply:

    Redhen I know you are going to love it. Come back and tell me what you think once you’ve had it.
    talk to ya soon,
    the wanna be country girl – Caroline

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