Family Favorite Pork RoastPosted: June 13, 2011
Elegant enough for company, easy enough for a weeknight meal! Roasted Pork Roast with Mushroom Red Wine Reduction! Yum! I start by cooking the mushrooms. Cook the mushrooms in a couple tablespoons of olive oil (or spicy chili oil – see earlier post for recipe), saute with a chopped garlic clove, a handful of chopped fresh italian parsley, salt, pepper, and few tablespoons of Marsala wine. (You’re welcome to cook the mushrooms as you please, but the idea is get them cooked up and carmelized ahead of time.)
From there, salt and pepper a pork tenderloin. Then roll or shake in flour. Heat a few tablespoons of olive oil in a skillet (oven proof handle or cover with aluminum foil) over medium-high heat. Once the pan is hot, sear the pork roast on all sides until golden brown (a few minutes on each side.) When the roast is nicely seared/browned, trnasfer pan to a 400F oven for about 15 minutes.
Check the pork roast for doneness. The internal temperature should read about 150-155F. Remove from pan and transfer to a plate. Cover with aluminum foil for about 5-10 minutes. The temp will continue to rise as the meat rests. Meanwhile, put the skillet over medium heat and use some good red wine to deglaze the pan. Use a spoon to stir in all of the crispy bits that were left on the bottom of the pan to add to the flavor of the wine reduction. Add in the pre-cooked mushrooms and cook down for a few minutes. Cut the pork roast at an angle and return to plate. Drizzle mushrooms and wine reduction over the meat. Serve immediately – and enjoy!
Tonight I served the pork roast with some chive mashed potatoes and chili-oil roasted asparagus. This entire meal can be table ready within about 35-45 minutes – and makes quite an impression. Ready for a dinner party – or dinner for your family any night of the week!
Everyone loves roasted asparagus and it’s easier than you think. Trim and clean fresh asparagus spears. Toss them with a drizzle of olive oil (chili, if you like) and some salt and pepper. Lay them on a foil lined baking sheet and roast at 400F for about 4-5 minutes. They’ll come out of the oven tender to the bite – and delicious!