‘’Double pork’’ in a shallot mushroom and rosemary sauce
‘’Double pork’’ in a shallot mushroom and rosemary sauce

Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, ‘’double pork’’ in a shallot mushroom and rosemary sauce. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

‘’Double pork’’ in a shallot mushroom and rosemary sauce is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. ‘’Double pork’’ in a shallot mushroom and rosemary sauce is something that I’ve loved my whole life.

Chop some shallots and large field mushrooms or portobello mushrooms or anything you like. Remove your meat onto a separate plate and set aside. Sprinkle half the rosemary and thyme leaves all over the inside of. The recipe that we will be cooking today is a long time reader favorite.

To begin with this particular recipe, we must prepare a few ingredients. You can cook ‘’double pork’’ in a shallot mushroom and rosemary sauce using 11 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make ‘’Double pork’’ in a shallot mushroom and rosemary sauce:
  1. Make ready 1 pork loin
  2. Make ready 1/4 chorizo ring
  3. Prepare 2 shallots
  4. Make ready 2 springs rosemary
  5. Take 6 chestnut mushrooms
  6. Prepare 200 g cavolo nero
  7. Prepare 2 cloves garlic
  8. Make ready 2 tsp grainy mustard
  9. Prepare 2 tsp smoked paprika
  10. Take 1/2 mug milk or cream
  11. Take 1 cup quinoa or wild rice

Season the pork chops with salt and pepper. Take half the rosemary and place it in a small bowl. Moisten the rosemary with a little olive oil, then rub it into the pork chops. Add the garlic, mushrooms, rosemary and sage and cook until the mushrooms are soft and the juices have evaporated.

Steps to make ‘’Double pork’’ in a shallot mushroom and rosemary sauce:
  1. Wash and boil the quinoa or wild rice. I like to cook it in stock
  2. Rub the pork in paprika, salt and pepper. Pan seat on all sides to seal the meat. Then leave to rest.
  3. Dice the chorizo shallots and garlic
  4. Add the chorizo to pan to the release the oils then sweat the shallots and garlic - (see tip)
  5. Chop the rosemary and add it to the oils in the pan.
  6. Then chop the mushrooms and add those with the cavolo nero
  7. Add the milk or cream and reduce
  8. Once the sauce is reduced slice the pork and finish it off in the pan
  9. Serve on the quinoa and pour the sauce on top

Moisten the rosemary with a little olive oil, then rub it into the pork chops. Add the garlic, mushrooms, rosemary and sage and cook until the mushrooms are soft and the juices have evaporated. Add the chicken stock, cream, mustard and some salt and pepper, stir until smooth and bring up to a simmer. Return the skillet to medium heat. Rosemary Pork Medallions with Mushroom Wine Sauce - sliced pork tenderloin pan-fried and covered in a savory mushroom wine sauce.

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