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12-11-2007, 02:32 PM
Re: (...)
I'll be danged if I can find the recipe to bump the thread---Billy bailed me out for the actual recipe via pm's. Anyway---this was an awesome recipe for this cut of pork...the meat was succulent and oh so tasty with the hint of wine for the final phase of roasting. I had to use marsala instead of Madeira and this worked well.....the mushroom sauce was perfect withe the orzo that I made as the starch side and buttered green beans. Nice dinner and the leftovers ended up for the second night's open faced sandwiches (made a gravy).
Just a thank you Erin, nice one......now I'm sure someone will find that thread and bump up for the recipe??!!?? YES---I'm computer challenged
If not, then I will be happy to retype for anyone interested.
"Never eat more than you can lift" Miss Piggy
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My brain is challenged today Roxanne...which of the two recipes were you talking about? I could probably figure it out...eventually, but it would require thinking and I am unable to comply today
Don't wait too long to tell someone you love them.
Billy
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Well, Thank you Roxanne!
I don't remember what thread it was in...so here is the recipe again.
* Exported from MasterCook *
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
minutes.
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.
- - - - - - - - - - - - - - - - - - -
Erin
Mom to three wonderful 7th graders!
The time is flying by.
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Oh crud, now I've got to load paper in the printer! Sounds divine - now I need a whole lot of mushrooms. Just happen to have a boneless pork loin in the freezer!!!
Everything but the mushrooms
in on hand.
Thank's for sharing this Erin, and bringing it back up Roxanne!
You only live once . . . but if you do it right once should be enough!
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Well, so do I...several as a matter of fact! I screwed up my MC9 so I had to uninstall it and reinstall it. Now it won't work with the internet. Maybe it's because the 800 lb gorilla made me so mad today, but that's another story.
Don't wait too long to tell someone you love them.
Billy
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Sharon is bowing gratefully!
We had this last night for dinner. Geeze it was amazing. The sauce was absolutely to die for. Thank you for sharing this.
Roxanne I offered to make Bob polenta - but he like your idea of the orzo, with chive butter, as a side. Plates were licked clean!
You only live once . . . but if you do it right once should be enough!
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Wow, thanks for bringing this back up, as I must have missed it the first time. Copied it now and will be making this soon.
Billy, regarding MC. I don't know what happened with my program, but I can't copy recipes the usual way either. It just stopped working, so now I have to copy and paste the whole recipe directly into the directions part of a new recipe, then fix it later.
Maryann
Maryann
"Drink your tea slowly and reverently..."
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This was a yumm yumm!!!!
We don't do the loin very often so this was a winner for us!!
I'm not a polenta fan either---orzo was great but maybe a potato mash would work just as well?? What do you think??
BTW---the chive was an addition to my orzo as well---GREAT MINDS!!!!
"Never eat more than you can lift" Miss Piggy
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I absolutely love chives in my orzo - and if I can get good Chinese chives even better! Some red radishes, blanched and quartered are also great in orzo with the chives.
(I think I'm sick of potatoes right now)
You only live once . . . but if you do it right once should be enough!
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So how do Chinese chives differ from French chives (the ones we have here).....I also have garlic chives in my herb garden---great for most dishes---should have used those in this side, in retrospect---
"Never eat more than you can lift" Miss Piggy
