How to Roast Pork Using Portobello Mushroom Recipe for Italian Pork Recipe

When talking about how to roast pork, I must tell you that my all time favorite is an Italian pork recipe which is actually a stuffed pork recipe. To add to the delicious flavor of the pork recipe, you will need to learn how to make a Marsala sauce and combine it with a Portobello mushroom recipe.

For this recipe you will need a boneless rolled pork roast about 4-5 pounds in size. It is a solid piece of pork about 12 inches in length. You can get a good piece for a good price at Sam’s and Costco. When you buy it there you will actually get 2 pieces rolled into one. Cut the string off and you will have 2 roasts. I separate the two and rewrap one and put in the freezer for later use. If you are having a large crowd, you might want to fix both of the pieces.

HOW TO ROAST PORK and make stuffed pork recipe

Preheat oven to 375F degrees.

Place the piece of pork on a cutting board; you will want to cut the meat in a jellyroll fashion. With a sharp knife, start cutting lengthwise about ¾ inch from the outside of the meat. Slice it to about ¾ inch from the bottom then turn to continue cutting, unrolling as it goes. Eventually the meat should lay out flat and all be about ¾ inch thick.

Sprinkle the meat with salt and pepper.

Sprinkle the meat over the salt and pepper with several cloves of fresh minced garlic.

On top of the garlic layer a nice layer of fresh cleaned and dried spinach.

On top of the spinach, sprinkle crumbled feta cheese.

Roll roast up (like a jelly roll) and tie with meat string.

Spray shallow roasting pan with non stick oil and place pork roast in pan.

Sprinkle with salt and pepper.

Bake about 1 ½ hours or until meat is done and top is light brown.

Slice pork roast about ¾ inches thick and arrange in a shallow serving dish.

Spoon mushrooms and garlic along sides of slices.

Sauce can be added to the dish or served in another bowl along side of the pork.

HOW TO MAKE MARSALA SAUCE

• 4 Cups water (or chicken broth and skip chicken seasoning)


• 4 Teaspoons chicken seasoning


• 2 Cups sliced Portobello mushrooms


• 5 Whole cloves garlic


• 2 Tablespoons corn starch


• Added water


• Kitchen bouquet


• Black pepper


• ½ Cup Marsala wine

Combine 4 cups water, mushrooms and garlic in a pot and bring to a boil.

Add chicken seasoning and cook about 15-20 minutes or until mushrooms and garlic cloves are tender.(I use a condensed soup base 1 teaspoon per 1 cup water, you can taste for a good chicken flavor)

Slowly add a little water to the cornstarch and blend until pourable.

Slowly add cornstarch mixture to boiling liquid while stirring; cook until slightly thickened.

Add black pepper and a few drops of Kitchen bouquet to darken the color.

Last add the Marsala wine; stir in and cook for 5 more minutes.

The following is how to roast pork as a whole roast seasoned with spices.

PORK POT ROAST

• 4 Pounds boneless pork roast


• 2 Teaspoons salt


• 1 Teaspoon black pepper


• ¼ Teaspoon thyme


• ¼ Teaspoon oregano


• ¼ Teaspoon fennel


• 1 Cup flour


• 3 Tablespoons cooking oil


• 1 Cup chicken broth


• 1 ½ Cups apple juice


• 2 Cloves minced garlic


• ½ Teaspoon nutmeg

Preheat oven to 375F degrees.

In a small bowl combine the salt, pepper, thyme, oregano and fennel; rub spice mixture all over the roast.

Dredge the seasoned roast in the flour.

Heat oil in a large Dutch oven roaster pan; place pork roast in the oil and brown on all sides.

After browning add the apple juice, chicken broth, garlic and nutmeg to the pan.

Cover and bake for about 1 ½ hours or until roast is tender.

When roast is done, delicious gravy can be made from the liquid in the pan.

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