This recipe is from Australian Delicious and I had the pleasure of participating in a cooking a class in which this was part of a 4 course meal. We all participated in the class so times are estimated as there were 12 of us in the class. Served with polenta.
Provided by ImPat
Categories Pork
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Soak the dried porcini in 1 cup (250ml) boiling water for 10 minutes to soften (reserve liquid when draining).
- Meanwhile melt half the butter in a flameproof casserole over medium-low heat.
- Season pork well with salt and pepper; then place fat side down in the pan; gently sear for 6 to 8 minutes until well coloured and the fat has rendered.
- Turn and sear other side for 4 to 5 minutes. (Our pork loin which was close to 2 kilo took a total of about 20 minutes to get a nice golden colour.).
- Remove pork from the pan, drain off any excess fat, and melt the remaining butter (we added some more olive oil); add the garlic, sage and rosemary and cook, stirring, for 3 minutes or until golden.
- Squeeze porcini to remove excess liquid and set soaking liquid aside.
- Return pork to the pan (at this point we put into a large baking dish); add mushrooms, tomatoes and 1 cup (250ml) wine and season well with salt and pepper.
- Cover the surface with a baking paper, tucking in the edges as this ensures that the dish will not dry out.
- Reduce heat to low and simmer for 30 minutes (we put into the oven at about 160 degrees Celsius. Please note our pork was larger than called for in the recipe).
- Turn the pork, baste with the sauce, add the remaining wine and reserved mushroom stock.
- Recover with baking paper and cook for a further 40 to 50 minutes until the sauce is rich and the pork is tender (ours was in the oven longer).
- If the sauce starts to dry out, add splashes of water or wine to maintain the moisture level.
- The sauce will intensify in colour but shouldn't burn.
- POLENTA:.
- For the polenta, place 3 cups (750ml) water ina saucepan; bring to a boil; gradually add the polenta, whisking constantly; reduce the heat to low and cook, whisking for 8 to 10 minutes.
- Remove from the heat, fold in butter and Parmesan cheese, season and keep warm.
- Remove the pork from the sauce, thickly slice.
- Serve with the polenta, drizzle with sauce, and garnish with parsley.
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Lindokuhle Mali
lindokuhle-mali@yahoo.comThis is my favorite pot roast recipe. The pork is always tender and juicy, and the sauce is flavorful and delicious.
April Roeder
april_roeder@gmail.comI've made this recipe several times and it's always a hit.
Mohamed Ebrahim
ebrahim@hotmail.comThis dish was easy to make and turned out delicious. The pork was tender and flavorful, and the sauce was rich and savory.
Sead Alimber
s.alimber@yahoo.comThis recipe is a winner! The pork was cooked to perfection and the sauce was amazing. I will definitely be making this again.
Effy Ou
e.ou@gmail.comI made this for my family and they loved it. The pork was moist and tender, and the sauce was rich and flavorful.
Tamfu Brandon
brandon25@gmail.comDelicious! The pork was fall-apart tender and the sauce was perfect.
Thakur Paudel
tp@hotmail.frGreat recipe! The pork was tender and juicy, and the sauce was flavorful. I will definitely be making this again.
Becca Nation
becca_n50@aol.comThis was my first time making pot roasted pork and it turned out amazing. The instructions were easy to follow and the end result was a delicious and impressive dish.
Solomon South
s-s61@yahoo.comI'm not a big fan of pork, but this dish changed my mind. The meat was incredibly tender and flavorful, and the sauce was rich and savory. I highly recommend this recipe!
Ayne Ayne
ayne_ayne80@yahoo.comThis recipe is a keeper! The pork was juicy and tender, and the sauce was divine. I loved the combination of red wine, sage, and rosemary. It's a perfect dish for a special occasion.
apshara khadka
k33@yahoo.comI made this dish for a dinner party and it was a huge success. The pork was cooked perfectly and the sauce was rich and flavorful. I received many compliments on the dish and will definitely be making it again.
Abdul Kabir
k@gmail.comThis pot roasted pork was fall-off-the-bone tender and incredibly flavorful. The red wine, sage, and rosemary infused the meat with a delicious savory flavor. I served it with mashed potatoes and roasted vegetables, and it was a hit with the whole fa