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Ingredientes
- 1 1/2 c. minced onion
- 5 Tbsp. extra virgin olive oil
- 2 1/4 tsp grnd cardamom
- 1 lrg garlic clove
- 1 x boneless pork rib roast - (4 lbs) Salt to taste Freshly-grnd black pepper to taste
- 1 1/2 lb mushrooms halved
- 2 c. canned low-salt chicken broth
- 1/2 c. whipping cream
- 1 Tbsp. all-purpose flour
- 1 Tbsp. butter room temperature
Direcciones
- Preheat oven to 350 degrees. Puree 1/2 c. minced onion, 2 Tbsp. oil, 2 tsp. cardamom, and garlic in processor. Spread 1/2 c. minced 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 c. onion, and 3 Tbsp. oil in bowl; sprinkle with salt and pepper; arrange around pork.
- Roast pork 1 hour. Spoon mushrooms into large saucepan. Add in 1 1/2 c. broth to roasting pan. Roast pork till thermometer inserted into thickest part registers 145 degrees, about 20 min longer. Transfer pork to platter; tent loosely with foil (temperature will rise 5 - 10 degrees as roast stands).
- Scrape juices from roasting pan into saucepan with mushrooms. Add in cream, remaining 1/2 c. broth, and 1/4 tsp. cardamom to pan; bring to boil. Blend flour and butter in small c.; mix into mushroom sauce. Cook sauce, stirring often, till reduced sufficient to coat spoon, about 5 min. Season sauce with salt and pepper; serve with pork.
- This recipe yields 8 servings.
- Comments: "I have a 'stragglers Thanksgiving' - which'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, do not have any family nearby. Thirteen years ago I started inviting a few people for dinner. And which 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 which fills the house."
- An impressive holiday entree.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 8 servings | |
| Calories 170 | |
| Calories from Fat 123 | 72% |
| Total Fat 13.92g | 17% |
| Saturated Fat 4.15g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 40mg | 2% |
| Potassium 403mg | 12% |
| Total Carbs 7.29g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.6g | 2% |
| Protein 6.25g | 10% |
