Pork Roast with Porcini Mushrooms
Posk Roast with Porcini Mushrooms... my first recipe ever using a Le Creuset French Oven... fantastic results!
For 4 Person(s)
For the Roast:
- 2 pounds top round pork roast
- 2 1/2 cups dry white wine
- 1 cup half and half or heavy cream
- 1 cup dried Porcini mushrooms or 2 Cups of fresh Porcini mushrooms
- 4 cloves of fine minced garlic
- 6 cloves of whole garlic
- 3 dried bay leaves
- 4 tablespoons extra virgin olive oil
- 1 tablespoons white truffle oil (optional you may substitute with EVOO)
- salt and pepper to taste
Nonna's Cheese Grater
Get one in La Bottega!
- For the Roast:
- Oil the bottom of a Dutch Oven or any cast iron skillet with a lid that can go from the stove to the oven with EV olive oil.
- Lightly oil the pork roast with truffle oil and coat with minced garlic, salt and pepper.
- Over a high heat, brown each side of the roast.
- Add white wine, garlic cloves, bay leaves and Porcini mushrooms. The mushrooms will cook in the liquid.
- Cover and place in oven at 350F for 90 minutes or until juices run clear when the thicker part of the roast is pierced with a sharp knife.
- Let roast sit for 20 minutes
- For the Sauce:
- Let the roast rest on a separate plate.
- Place the liquid, whole garlic cloves, and mushrooms into a blender and puree.
- Add puree back into skillet and whisk in cream over a medium flame. Pour over sliced roast and serve hot.
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