Pork Roast with Cardamom Mushroom Sauce
Ingredients
- 3/4 cup kosher salt
- 3/4 cup sugar
- 1 gallon water
- 1 tablespoon pepper
- 1 1/2 cups onion
- 6 tablespoons extra virgin olive oil
- 2 1/4 teaspoons cardamom
- 1 clove garlic
- 1 4 pound boneless pork loin roast
- Salt and pepper
- 1 1/2 pounds mushrooms
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1 tablespoons all-purpose flour
- 1 tablespoons butter
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Instructions
- Whisk together the salt, sugar, and water until the salt and sugar have completely dissolved. Add the pepper.,Submerge pork in the brine solution and chill for 1 to 2 days. Note that thick, gallon-sized freezer bag is great for brining; if you use one, you probably only need half as much brine solution. Even if you are using a bag, place in a bowl just in case the bag leaks.,Rinse the roast thoroughly of the brine solution before cooking, pat dry.
- Purée 1/2 cup chopped onion, 2 tablespoons olive oil, 2 teaspoons ground cardamom, and garlic in a food processor or blender.
- Toss remaining 1 cup of chopped onion with mushrooms and 4 tablespoons olive oil in a bowl. Place pork roast in the center of the roasting pan. Sprinkle the roast with salt and pepper. Rub roast with onion garlic purée. Surround the roast with mushrooms and onions.
- Roast pork 1 hour at 350°F. Remove from oven after one hour and remove the mushrooms, placing them into a large saucepan.,Add 1 cup stock and 1/2 cup water to roasting pan.,Return roast to oven and roast pork until thermometer inserted into thickest part registers 140°F-145°F, about 15-20 minutes longer. Transfer pork to platter; tent with foil.
- Scrape the drippings from the roasting pan into the pan with the mushrooms. Add the cream, remaining cup of stock, and 1/4 teaspoon cardamom to pan; bring to boil. Blend flour and butter in small cup; mix into mushroom sauce.,Cook the sauce, stirring often, until reduced enough to coat spoon. Season sauce with salt and pepper; serve with pork.
Source
Original recipe: View Original
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