Re: (...)
I was thinking of making your Pork Roast with Mushroom-Madeira Cream Sauce. I have a pork shoulder in my freezer. Do you think that would work? Otherwise, I'll have to get the pork loin roast. I was just hoping it would work. It sounds delicious!!!
  Re: Erin by Lisa152 (I was thinking of ma...)
I'm not Erin. Pork shoulder has to be one of my favourite cuts. Lots more fat in it than the loin, but I love it, and I'd sub it.
Practice safe lunch. Use a condiment.
  Re: Erin by Lisa152 (I was thinking of ma...)
Lisa, I have only made it with the loin roast. If Loraine gave it a thumbs up, I'd try it. It is very, good.
Mom to three wonderful 7th graders!
The time is flying by.
  Re: Re: Erin by esgunn (Lisa, I have only m...)
Well, I haven't actually tried it, but I would.
Practice safe lunch. Use a condiment.
  Re: Erin by Lisa152 (I was thinking of ma...)
Is that the recipe from Weeknight Menus? Mushroom Pork Marsala? If not, would someone that has it post it please? Love pork, especially the shoulder roast.

* Exported from MasterCook *

Mushroom Pork Marsala

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pork-Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 4 ounce center-cut pork loin chops -- (4 to 6)
salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons vegetable oil
1 tablespoon unsalted butter
1/4 cup shallots -- minced
1 tablespoon minced garlic
8 cups assorted mushrooms
1/2 cup dry marsala -- to deglaze
1/4 cup chicken broth
1 tablespoon fresh lemon juice
1 tablespoon fresh sage
6 tablespoons cold unsalted butter
salt and freshly ground black pepper -- to taste
2 tablespoons chopped fresh parsley -- for garnish
2 slices prosciutto -- frizzles (see note)

Dredge seasoned chops in flour. Saute pork in oil over medium-high heat for 5 minutes; flip and saute 5 more minutes. Remove from pan and keep warm.

Melt butter in the same pan. Stir in shallots and garlic, and saute 2 minutes; add mushrooms and saute 8 minutes, or until they release their water and brown.

Deglaze pan with marsala. Add broth, lemon juice, and sage; bring to a boil, and reduce until almost evaporated. Remove from heat and whisk in butter until melted. Season with salt and pepper, return the chops to the pan to reheat and coat with sauce.

Garnish with parsley and prosciutto.

"Weeknight Menus, Cuisine At Home"

- - - - - - - - - - - - - - - - - - -

NOTES : Frizzled Prosciutto: Prosciutto is ham that's cured, salted, and air-dried. A little goes a long way, so it's sliced very thin. And since prosciutto is cured, it doesn't need to be cooked. But for a real treat, you can "frizzle" it--slice it crosswise into thin strips then fry in olive oil about 5 minutes, stirring often until crisp.
Don't wait too long to tell someone you love them.

  Re: Re: Erin by bjcotton (Is that the recipe f...)
Here you go Billy! I love shoulder too. It doesn't get nearly as dry as the loin. That's why I'm hoping it will work!

Any thoughts on how to adjust the time/temp for the shoulder?

Pork Roast with Mushroom-Madeira Cream Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds boneless pork loin roast
salt and pepper
1 cup madeira
1/4 cup shallots -- minced
1 tablespoon fresh thyme -- minced
3/4 pound mushroom -- sliced
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1/2 cup whipping cream

Preheat oven to 350. season roast generously with salt and pepper.

Set on rack in roasting pan. Roast 1 hour. Remove and drain and
reserve fat from pan. Pour Madeira over roast.

Return to oven and continue cooking until thermometer in center of roast
reads 150. Basting frequently, about 45 minutes.

Transfer roast to cutting board and tent with foil. Transfer pan juices
to cup and degrease.

Return 3 tbsp. reserved fat (or olive oil) to same pan and heat over
medium-low heat. Add shallots and thyme. Cook 5 minutes, stirring and
scraping up any browned bits.

Increase heat to medium. Add mushrooms and season with salt and pepper.
Cook until mushrooms are very tender, stirring frequently, about 7

Sprinkle flour over mushrooms and stir 3 minutes. Mix in reserved pan
juices, stock and cream.

Boil until sauce thickens, stirring occasionally about 5 minutes.

Carve roast and serve with sauce.
  Re: Re: Erin by Lisa152 (Here you go Billy! I...)
Lisa dear, have you ever tried brining your pork loins, thick chops, chicken, etc? It makes SUCH a big difference. They are nice and moist after cooking. I usually do my Pork Shoulder roasts in a slow cooker and then shred the meat for other uses. Once everyone finishes "tasting" there's generally about half of it left.
Don't wait too long to tell someone you love them.

  Re: Re: Erin by bjcotton (Lisa dear, have you ...)
I agree with Billy - try brining your 'loins' - makes them moist and flavorful!

I'm thinking an hour/45 min. will be a little long to roast, you might want to start checking the temp after an hour - hour/15 min.

Both of these really sound good...
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Erin by cjs (I agree with Billy -...)

...try brining your 'loins'...

Good thing this is a family-oriented forum. LOL!
If blueberry muffins have blueberries in them, what do vegan muffins have?
  Re: Re: Erin by labradors ([blockquote]Quote:[h...)
Don't wait too long to tell someone you love them.


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