SLOW-COOKER PORK TENDERLOIN WITH BACON AND MUSHROOM GRAVY
This delicious slow-cooker tenderloin dinner is accompanied by an irresistible bacon and mushroom gravy, wonderful for serving on top of pork and mashed potatoes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h
Yield 6
Number Of Ingredients 13
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. In 10-inch skillet, cook bacon over medium heat 12 to 14 minutes or until bacon is crispy and browned. With slotted spoon, transfer cooked bacon to paper towel-lined plate. Add mushrooms to skillet with bacon drippings; cook over medium heat 5 to 6 minutes or until mushrooms are tender. Add garlic; cook 30 to 60 seconds or until fragrant. Transfer mixture to medium bowl.
- Season pork tenderloin with pepper. Heat 1 tablespoon of the butter in skillet; add pork and cook 1 to 2 minutes on each side or until browned. Transfer pork to slow cooker. Add cooked bacon, soup, sage and rosemary to mushroom mixture in bowl; mix well. Pour on top of pork in slow cooker.
- Cover; cook on Low heat setting 3 to 3 1/2 hours or until thermometer inserted in center of pork reads at least 145°F. Remove from slow cooker to cutting board; cover and keep warm.
- In small bowl, mix cornstarch and water; stir into mushroom gravy in slow cooker. Cover; cook on High heat setting 15 to 20 minutes or until bubbly and thickened. Stir in remaining 2 tablespoons butter.
- Slice pork and serve with mushroom gravy. Garnish with additional chopped sage and rosemary. Serve with mashed potatoes.
Nutrition Facts : Calories 280, Carbohydrate 7 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 1 g, TransFat 0 g
SUNDAY DINNER PORK ROAST WITH MUSHROOM GRAVY
Steps:
- Preheat the oven to 450 degrees F.
- Pierce the roast all over with the tip of a paring knife and stuff one clove of garlic into each hole, followed by a few drops of hot sauce. Sprinkle on all sides with Essence and garlic powder and rub into the meat. Heat the oil in a Dutch oven over medium-high heat and brown the roast evenly on all sides, about 10 to 15 minutes. Add the chopped onion, celery, bell pepper, and enough water to come 1-inch up the sides of the pan. Add the teriyaki sauce, Worcestershire sauce, and stir to combine and loosen any browned bits on the bottom of the pan. Cover and bake for 45 minutes.
- Reduce the oven temperature to 350 degrees F and add a more water as necessary to come 1-inch up the sides of the pan. Continue to cook until very tender, about 3 1/2 hours total cooking time.
- Meanwhile, to make the gravy, melt 4 tablespoons of the butter in a medium saucepan. Whisk in the flour and cook, stirring constantly, over medium heat, until milk chocolate-colored roux is formed, about 15 minutes. Add the onion, bell pepper, celery, garlic, and the white part of the green onions, and cook until the vegetables are soft but not browned, about 5 minutes. Whisk in the beef stock and heavy cream and cook until thickened, 10 to 15 minutes.
- While the sauce is simmering, melt the remaining 2 tablespoons of butter in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring, until tender and golden brown around the edges, about 5 minutes. Add the mushrooms and teriyaki sauce to the gravy and simmer until flavors come together, about 3 minutes. Remove from the heat and cover to keep warm.
- Remove the roast from the oven and transfer to a platter. Cover loosely with foil to keep warm. Strain the pan juices through a fine mesh strainer into the gravy and simmer until heated through and thickened, about 5 minutes. Season with salt and pepper, to taste, and serve over the carved roast.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
PORK ROAST WITH GRAVY
"I've been making this juicy pork roast and gravy for 40 years," says Jean Lowrey of Dubach, Louisiana. "Lower in fat and calories, it's one of my first choices to serve guests."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, brown roast in oil on all sides. In a small bowl, combine wine, brown sugar, soy sauce, ginger, garlic and bouillon; pour over roast., Bring to a boil. Reduce heat to low; cover and cook for 45-60 minutes or until pork is tender, basting occasionally with pan juices., Remove roast to a serving platter; keep warm. Pour drippings and loosened browned bits into a 2-cup measuring cup; skim fat. Add enough water to measure 1-1/2 cups. Return to pan., Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast.
Nutrition Facts : Calories 241 calories, Fat 9g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 262mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
PORK WITH MUSHROOM GRAVY
Delicious pork made with Progresso® beef-flavored broth and mushroom mixture gives you a tasty dinner - ready in 15 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Cut pork diagonally into thin slices. Sprinkle pork with salt and pepper; rub with garlic. Spray 12-inch skillet with cooking spray; heat oil in skillet over medium-high heat. Add pork; cook 2 to 4 minutes, turning once, until no longer pink in center. Remove pork from skillet to platter; cover to keep warm.
- Respray skillet with cooking spray. Add mushrooms and shallots; cook 5 minutes, stirring often.
- Meanwhile, place cornstarch in small bowl. Gradually stir in broth and sherry with whisk until smooth. Stir broth mixture into mushroom mixture, scraping to loosen brown particles from bottom of skillet. Heat to boiling; cook 1 minute, stirring constantly, until thickened.
- Return pork and accumulated juices to pan; cook 1 to 2 minutes or until thoroughly heated.
Nutrition Facts : Calories 190, Carbohydrate 10 g, Fiber 1 g, Protein 27 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 490 mg
GARLIC PORK TENDERLOIN WITH MUSHROOM GRAVY
One of my family's favorites. If you aren't a garlic fan, pass on this one. A diet breaker, but worth it. Pork tenderloin are often sold 2 to a bag, so they are perfect for this dish. Serve extra gravy with mashed potatoes.
Provided by Karma Hunt
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rub salt and pepper over all sides of pork tenderloins; nestle tenderloins next to each other in a 9x13-inch baking dish.
- Melt butter in a saucepan over medium heat; add garlic and mushrooms. Bring to a boil, reduce heat to medium-low, and simmer, stirring frequently, until sauce is fragrant, about 5 minutes. Stir vinegar into mushroom sauce. Pour mushroom sauce over tenderloins, letting sauce seep between the two tenderloins.
- Bake in the preheated oven until tenderloins are lightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer tenderloins to a serving dish.
- Drain the drippings, including mushrooms, from the baking dish into a measuring cup, scraping the bottom to get all the brown bits. Remove 1/4 cup of the fat from the mixture and pour into a saucepan. Add enough chicken broth to the drippings to make 2 cups; whisk flour into drippings until incorporated. Stir broth-drippings mixture into the saucepan with fat over medium heat until thickened, about 5 minutes; season with salt and pepper.
- Slice tenderloins into medallions and top with half the gravy. Pour the remaining gravy into a gravy boat for serving.
Nutrition Facts : Calories 384.3 calories, Carbohydrate 9.6 g, Cholesterol 128.1 mg, Fat 27 g, Fiber 2 g, Protein 26.1 g, SaturatedFat 15.8 g, Sodium 912.7 mg, Sugar 2.2 g
PORK ROAST WITH BACON MUSHROOM GRAVY
We are thinking of having pork for Christmas this year so I was looking thru my pork recipes. This one is VERY good! This is adapted from " New Orleans Cooking", by Emeril Lagasse. The Creole Seasoning is Emeril's Essence, but I could not add that to the recipe ingredients. If you do not want to use the Essence, I have used other spices with good results as well. (Lennie has the Emeril Essence posted here.) http://www.recipezaar.com/Emeril-Lagasses-Essence-14372 I serve this with mashed potatoesand Emeril's Smothered Green Beans and Chippie has the green bean recipe posted here already. Happy Holiday Season all and hope you enjoy!
Provided by Scoutie
Categories Pork
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Season the roast evenly with 2 teaspoons of the Essence, the salt, and black pepper and rub into the meat.
- Heat a cast iron Dutch oven and, when hot, add the bacon. Cook, stirring occasionally, until the bacon is crispy, about 6 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain and set aside.
- Add the roast to the pan and increase the heat to high. Cook until the roast is evenly browned on all sides, about 6 to 8 minutes. Transfer the roast to a platter and set aside.
- Add the flour to the pan and cook, stirring constantly, until a roux the color of milk chocolate is formed, 1 to 2 minutes.
- Add the chopped onion, celery, bell pepper, and cook, stirring, until the vegetables have wilted, 4 minutes.
- Add the remaining 2 teaspoons of Essence and the garlic and cook for 1 minute.
- Add the mushrooms and cook, stirring frequently, until they have released their liquid, about 4 minutes.
- Add the beef broth and Worcestershire and bring sauce to a boil.
- Return the roast to the pan and cover the pan. Reduce heat to low and cook the roast for 30 minutes.
- Turn the roast over, cover the pan, and continue to cook on low heat until an instant-read thermometer inserted into the center of the roast registers 145 to 150 degrees F, about 20 minutes longer.
- Remove the roast from the pan and transfer to a platter. Cover loosely with foil to keep warm.
- Add the green onion tops to the sauce and cook for 10 to 15 minutes, uncovered, until the sauce is thick enough to coat the back of a spoon.
- Stir the reserved crispy bacon into the sauce, slice the roast and serve, with the sauce ladled over the roast. Serve with Southern Style Smothered Green Beans.http://www.recipezaar.com/Bacon-Smothered-Green-Beans-110037.
Nutrition Facts : Calories 558.3, Fat 31.9, SaturatedFat 7.9, Cholesterol 164.4, Sodium 748.6, Carbohydrate 10.9, Fiber 1.4, Sugar 2.4, Protein 54
HERBED PORK ROAST AND CREAMY MUSHROOM GRAVY
Steps:
- Preheat oven to 325 degrees F.
- Mix together rosemary, parsley, thyme and garlic. Cut small slits over surface of roast and insert herb mixture into slits. Place in a roasting pan. Roast until the internal temperature is 165 degrees F. Remove roast from pan and let stand 10 minutes. Stir soup into pan drippings in roasting pan and heat over a medium flame. Gradually stir in skim milk. Continue to stir until mixture boils. Slice pork and serve with gravy.
SUNDAY PORK ROAST WITH MUSHROOM GRAVY
Make and share this Sunday Pork Roast With Mushroom Gravy recipe from Food.com.
Provided by emitpan
Categories Pork
Time 7h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Pat pork dry with paper towels and rub with 1 t thyme, 1 t sage, 2 t salt, and 1 t pepper.
- Arrange roast in roasting pan fat side up and cook at 300 degrees until beginning to brown - about 3 hours.
- While roast is cooking, combine onion, mushrooms, broth,1 c water, bay leaf, 1/2 t thyme, and 1/2 t sage in a small bowl.
- When roast is beginning to brown add contents of the bowl to roasting pan and continue to roast until skewer inserted meets no resistance, about another 3 hours.
- Transfer roast to cutting board, tent with foil and let rest for 30 minutes.
- Discard onion and bay leaf and strain contents of roasting pan through fine mesh strainer into fat separator. Reserve mushrooms.
- Pour defatted pan juices into measuring cup (should be about 1 c) and add water to make 1 1/2 cups.
- Transfer 2 T fat from separator to large saucepan and heat over medium high heat until shimmering.
- Stir in 2 T flour and cook until golden, stirring constantly (1-2 minutes).
- Slowly whisk in pan juices and bring to a boil.
- Add mushrooms and simmer over medium-low heat until gravy is slightly thickened, about 5 minutes.
Nutrition Facts : Calories 403.7, Fat 24.4, SaturatedFat 8.5, Cholesterol 119, Sodium 1022.5, Carbohydrate 7.5, Fiber 1.6, Sugar 2.8, Protein 37.8
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