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Cardamom-Crusted Pork With Mushroom Sauce Recipe - Cooking Index

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Cardamom-Crusted Pork With Mushroom Sauce

"I have a 'stragglers Thanksgiving' -- that's what I call it -- at my house every year," writes Frances Teasley of North Hollywood, California. "I know a lot of people who, like me, don't have any family nearby. Thirteen years ago I started inviting a few people for dinner. And that small holiday gathering has become a big tradition among my friends. For weekday meals, I look for shortcuts and do-aheads. But for holiday meals, I like to do everything the same day because I love the smell of cooking that fills the house."

Type: Pork
Courses: Main Course
Serves: 8 people

Recipe Ingredients

1 1/2 cups 93g / 3.3ozChopped onion
5 tablespoons 75mlOlive oil
2 1/4 teaspoons 11mlGround cardamom
1 teaspoon 5mlGarlic clove (large)
1   Boneless pork rib roast - (4 lbs)
  Salt - to taste
  Freshly-ground black pepper - to taste
1 1/2 lbs 681g / 24ozMushrooms - halved
2 cups 474mlCanned low-salt chicken broth
1/2 cup 118mlWhipping cream
1 tablespoon 15mlAll-purpose flour
1 tablespoon 15mlButter - room temperature

Recipe Instructions

Preheat oven to 350 degrees. Puree 1/2 cup chopped onion, 2 tablespoons oil, 2 teaspoons cardamom, and garlic in processor. Spread 1/2 cup chopped onion in center of large roasting pan; top with pork. Sprinkle pork generously with salt and pepper; coat with onion puree. Toss mushrooms, remaining 1/2 cup onion, and 3 tablespoons oil in bowl; sprinkle with salt and pepper; arrange around pork.

Roast pork 1 hour. Spoon mushrooms into large saucepan. Add 1 1/2 cups broth to roasting pan. Roast pork until thermometer inserted into thickest part registers 145 degrees, about 20 minutes longer. Transfer pork to platter; tent loosely with foil (temperature will rise 5 to 10 degrees as roast stands).

Scrape juices from roasting pan into saucepan with mushrooms. Add cream, remaining 1/2 cup 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, about 5 minutes. Season sauce with salt and pepper; serve with pork.

This recipe yields 8 servings.

Source:
Bon Appetit, November 2001

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