Топ-100
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  • Mom's Perfect Pork Chops Mom's Perfect Pork Chops

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Pork Roast with Cardamom Mushroom Sauce

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There are two, no make that three, secrets to making an excellent pork roast. The first is tobrinethe roast; brining helps the roast retain moisture when it cooks. The second is to not overcook the pork. Take the roast out at 140 to 145°F; the internal temperature will still continue to rise 5 or 10 degrees. Much higher and you have shoe leather. The third tip is to pair the roast with a wonderful sauce, as pork is rather mild and fares well with a good sauce.

Okay, now that we've established the fundamentals, this pork roast with a cardamom onion crust and mushroom sauce is I think, the best pork roast I've ever had. Much of this has to do with the fact that the pork was brined overnight and it was cooked to a perfect temperature, the inside still a little pink. But the sauce really takes this roast out of this world. Creamy, mushroom-y, cardamom-y. The recipe is adapted from one in an old Bon Appetit. Normally cardamom is used with Middle Eastern dishes, often with desserts. Who knew that cardamom would work so well in a mushroom cream sauce? This savory sauce is one that I will be making again soon, perhaps next time over chicken breasts.

INGREDIENTS

Brine:

  • 3/4 cup coarse kosher salt
  • 3/4 cup sugar
  • 1 cup boiling water
  • 1 gallon cold water
  • 1 tablespoon pepper

Roast:

  • 1 1/2 cups chopped onion (about 2 medium sized onions), divided into 3 x 1/2 cups
  • Olive oil
  • 2 1/4 teaspoons groundcardamom, 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 broth, divided, 1 cup and 1 cup
  • 1/2 cup whipping cream
  • 1 Tbsp all purpose flour
  • 1 Tbps butter, room temperature

METHOD

1 Prepare the brine. Dissolve the sugar and salt into the boiling water. Add it to the cold water. Add the pepper and stir to combine. Chill the brine completely in the refrigerator before adding it to the pork. Submerge pork in the brine solution and chill for 24 hours. 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 Preheat oven to 350°F. Purée 1/2 cup chopped onion, 2 Tbsp olive oil, 2 teaspoons ground cardamom, and garlic in a food processor or blender.

3 Spread another 1/2 cup chopped onion in center of large roasting pan; top with pork. Sprinkle pork generously with salt and pepper; coat with onion purée.

4 Combine mushrooms, remaining 1/2 cup onion, and 4 Tbsp olive oil in bowl; sprinkle with salt and pepper; arrange around pork.

5 Roast pork 1 hour. Remove from oven after one hour and remove the mushrooms, placing them into a large saucepan. Add 1 cup broth 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 Scrape the juices from the roasting pan into the saucepan with the mushrooms. Add the cream, remaining cup of 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. Season sauce with salt and pepper; serve with pork.

Meatballs with Ricotta in Tomato Sauce

Do you like Italian meatballs? I've been fishing around for a while for a good meatball recipe and have found it in this one. The basic idea is to take a bas...

Mom's Perfect Pork Chops

Sometimes the best food is really the simplest. We experiment frequently with different ways of preparingpork chops, but the way we have pork chops most regu...

Pâté (Pate) Maison

Easy to make liver pate recipe, made with chicken livers and pork sausage, wrapped in bacon, well seasoned with herbs and spices. Also known as "pâté (pate) ...

Salsa Verde Carnitas

Carnitas are the Mexican version ofpulled pork. Braised first in a spicy sauce, pork shoulder is slow cooked until so tender the meat just shreds easily with...

Slow-Roasted Pork Shoulder with Melted Apples

We pulled this recipe recently from the Wall St. Journal and finally made it the other night. It was absolutely melt-in-your-mouth delicious. I've never tast...

Spare Ribs, Cabbage, and Sauerkraut

Leave it to my Germanic father to find yet another twist on pork and sauerkraut. Yes, we already have a perfectly goodrecipe for spare ribs and sauerkrautwhi...

Stuffed Pork Chops with Kielbasa and Sauerkraut

My father is of German Austrian descent, so naturally we eat a lot of pork chops and sauerkraut. Recipes containing the same have almost a genetic pull over ...

Stuffed, Braised Pork Shoulder

We had a hankering for a pork roast recently and found this relatively easy stuffed pork shoulder recipe in an oldThe Good Cookcookbook on pork from Time Lif...

Vermont Maple Syrup Pork Chops

Yet another great New England recipe from the Boston Globe. We made this the other night and loved it. The maple syrup with the vinegar give it a bit of a sw...

White Beans and Sausage

Okay, so why didn't we think of this earlier? White beans, Italian sausage, tomato sauce. It's sort of likespaghettibut with white beans instead of pasta. Fi...

Pork Chops with Dijon Sauce

We found this recipe in a New York Times Sunday Magazine over a year ago and have prepared it several times since. The Dijon cream sauce perfectly complement...

Pork Stuffed Cabbage Rolls

Can be prepared in 1 1/2 hours. My old neighborhood in San Francisco used to have a fabulous Hungarian restaurant where I loved to go for pork stuffed cabbag...

Pulled Pork Sandwich

Pulled pork sandwiches can hardly be called sandwiches. The sauce soaks into the buns and if you tried to pick one up with your hands it would completely fal...

Vermont Maple Syrup Pork Chops

Yet another great New England recipe from the Boston Globe. We made this the other night and loved it. The maple syrup with the vinegar give it a bit of a sw...

Stuffed Pork Chops with Kielbasa and Sauerkraut

My father is of German Austrian descent, so naturally we eat a lot of pork chops and sauerkraut. Recipes containing the same have almost a genetic pull over ...

Spare Ribs, Cabbage, and Sauerkraut

Leave it to my Germanic father to find yet another twist on pork and sauerkraut. Yes, we already have a perfectly goodrecipe for spare ribs and sauerkrautwhi...

Chipotle Meatballs

Chipotle chiles are jalapeño peppers that have been smoked and dried. They are often served in an adobo sauce made with chiles, garlic, vinegar, onions and t...

Chile Verde

Walk into almost any taqueria in this country and you will find chile verde on the menu. The chile will likely be made with chunks of pork shoulder, slow coo...

Bacon-wrapped Pork Roast

An easy way to dress up a simple pork roast is to wrap it in bacon. The bacon fat brings extra juiciness and flavor to the roast. 1 Preheat oven to 375°F. Se...

Becca's Jambalaya

Recently I spent an afternoon helping my friend Becca cook up a large batch of jambalaya . Becca is from Biloxi, Mississippi and has been making jambalaya fo...