Dried mushrooms are a good match for roast pork, but you can omit them.

Cynthia DePersio
Recipe by Cooking Light August 2003

Gallery

Credit: Photography: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:
6 servings (serving size: 4 ounces pork)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

    Advertisement
  • Combine mushrooms and fennel seeds in a food processor or spice grinder; process until finely ground. Combine salt and garlic to make a paste. Rub pork with garlic paste; sprinkle with mushroom mixture.

  • Heat oil in a large cast-iron skillet over medium-high heat. Add pork; cook 5 minutes or until browned, turning occasionally.

  • Place pan in oven; bake at 425° for 15 minutes or until a thermometer registers 160° (medium) or desired degree of doneness. Transfer the pork to a jelly roll pan, and let stand 10 minutes.

  • Place pork on a cutting board, reserving juices in jelly roll pan. Combine the reserved juices and broth in cast-iron skillet; bring to a boil, scraping pan to loosen browned bits. Drizzle the broth mixture over pork.

Nutrition Facts

204 calories; calories from fat 27%; fat 6.2g; saturated fat 1.9g; mono fat 3g; poly fat 0.7g; protein 33g; carbohydrates 2.2g; fiber 0.9g; cholesterol 98mg; iron 2.7mg; sodium 290mg; calcium 21mg.
Advertisement
Advertisement