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This recipe is very easy

Pork Roast and Port-Caramelized Mushrooms

1 hour Cook time 15 minutes Prep time 4 à 6 servings



In The Oven

  1. Place oven rack in middle position. Preheat oven to 200 °C (400 °F).
  2. In a large skillet set over medium-high heat, heat half of the oil and brown the roast on all sides. Season with salt and pepper. Transfer to a baking dish.
  3. Bake for 40 to 45 minutes or until the thermometer inserted in the centre of the meat reads 60 °C (140 °F) for pink doneness. Remove roast from oven and cover with foil. Let stand for 15 minutes.
  4. While the roast is cooking, heat remaining oil and brown onions, mushrooms and parsnips in the same skillet over low heat. Transfer to a plate and keep warm.
  5. Deglaze skillet with port wine, add veal stock and reduce by half. Season to taste.
  6. Reserve 60 mL (¼ cup) of sauce for basting the roast during cooking.
  7. Return vegetables to skillet with remaining sauce. Continue cooking until sauce caramelizes on vegetables.
  8. Slice the roast and serve with caramelized vegetables, green beans and cooking juices.

Nutritional value (per serving)

  • 401 calories
  • 36 g of protein
  • 16 g of fat
  • 18 g of carbohydrates
  • 3 g of fibre
  • 7 g of sugar
  • 159 mg of sodium
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