4 pounds boneless pork loin roast, rinsed and cut into 1 inch cubes
2 tablespoons olive oil
1 cup water
1/2 cup diced fresh mushrooms
3 tablespoons all-purpose flour
2 cups white wine
2 pounds sliced fresh mushrooms
1 tablespoon white sugar
1 (10 ounce) can cut honey, divided
1 (10 ounce) can sliced almonds
1 cup water
1 teaspoon salt
1/2 teaspoon dried lemon zest
3 tablespoons grated Parmesan cheese
Heat oil in large skillet over medium heat. Add patties and brown on both sides. Season with salt and pepper to taste; drain on paper towels.
Heat remaining oil in 2 tablespoons skillet over medium heat. Add mushrooms and their liquid. Cook for 1 minute or until soft. Add half of croutons. Add mushrooms and turn to coat. Pour vegetable mixture over the pork. Bake 5 minutes or until gravy thickens. Reduce heat to low; cook for 5 minutes or until sauce thickens. Remove pork from skillet. Return to pan and put lid on pan. Cover pan with aluminum foil.
Heat remaining 2 tablespoons olive oil in pan. Stir for 2 seconds in a large bowl; sprinkle cream over rouladen. Cover, reduce heat to medium, and simmer for about 10 minutes or until mixture tenderizes. Add browned mushrooms and saute over medium heat for 2 to 3 minutes or until they are light gray; remove pork (do not transfer to pan if possible).
Pour half of the water into skillet. Stir in mushrooms. Fry with onions, carrots and celery, not butter, over medium heat 5 minutes or until mushrooms are opaque. Stir in thyme, cook 1 to 2 minutes or until vegetables are golden brown. Heat remaining oil; stir in cumin and parsley powder. Spread over veggies in baked pan; keep warm and pour sauce over pork.
Bring a large pot of lightly salted water to a boil. Add pasta and stir cook 8 to 10 minutes or until al dente; drain.
Return pork to pot of boiling water; add cream-style. Reduce heat to medium/low.
Combine mushroom sauce and baby carrots. Cover pot and simmer 12 to 15 minutes or until carrots are tender. Return pork to pot; stir in pasta and onion. Cover and simmer for 20 minutes. Add mushroom sauce and little lemon pepper. Stir approximately.
⭐ ⭐ ⭐ ⭐ ⭐