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Italian Country-Style Pork Recipe


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.


KC writes:

⭐ ⭐ ⭐ ⭐ ⭐

This has great potential but lacks a bit of fine detail. I wouldn't call it flawless--just prepared without fireworks, but for sure it needs some finishing touches. Add finesse to what could be easily bland. <ST