| Prep: 20 mins | Cook: 2 hours 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 567 | 36g | 13g | 7g |
| sugars | fibre | protein | salt |
| 3g | 1g | 48g | 0.98g |
Why I Love French Pork Roast with Mushrooms
Every once in a while, I am drawn to the relaxed charm of French cuisine and one of my absolute favorites is the mouthwatering Pork Roast with Mushrooms. This warm, hearty dish combines the comforting simplicity of a slow-cooked pork roast with the earthy indulgence of fresh, sautéed mushrooms all folded into a rich and creamy sauce that’s perfectly seasoned. It’s a perfect blend of rustic elegance and I can’t wait to share why I adore this recipe.
The Melting Pot of Flavors
The secret to the beautiful, complex flavors of this dish lies in its ingredients. The succulent roast pork, slow-cooked to perfection, forms a vibrant contrast with the delicately sauteed mushrooms, slowly cooked in a fragrant mix of garlic, butter, and onions. The sauce, a beautiful blend of white wine and chicken broth enriched with heavy cream, wraps around everything like a velvet blanket, making each bite a gustatory delight.
A Nod to French Tradition
Every dish tells a story, and this Pork Roast with Mushrooms is no different. It mirrors the rustic charm of French countryside cooking and is reminiscent of simpler times. Inspired by acclaimed French chef Jacques Pepin, this dish delivers punchy flavors reminiscent of his signature style. Trust me, one bite of this hearty roast will transport you straight to the heart of Provence.
This recipe also works beautifully alongside classic French dishes like Gratin Dauphinois or a simple green salad with a tangy vinaigrette. It’s an ideal main for when you’re looking to impress at a dinner party but also want a dash of comfort to break the ice! Its hearty charm also makes it a splendid choice for a relaxed family Sunday lunch.
A Cross-Cultural Journey
Even though I lean heavily into my Southern roots on most days, exploring diverse, international dishes like this French Pork Roast with Mushrooms helps me broaden my culinary horizons and bring a piece of global cuisine to my own kitchen. It’s the beautiful intermingling of my Southern roots and recipes from around the world that keeps my palate fresh and innovative.
So, from my kitchen to yours, I invite you to travel across the waves, experience a brush of French chic and indulge in the heart-warming delight of this Pork Roast with Mushrooms!
What You’ll Need
- 3 pounds pork roast
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1 cup chicken broth
- 1 pound fresh mushrooms, sliced
- 1 onion, sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/4 cup heavy cream
- 1 tablespoon fresh parsley, chopped
- 2 sprigs of fresh thyme
- 2 bay leaves
Method
Step One
Firstly, dry the pork roast with paper towels and season both sides liberally with salt and pepper.
Step Two
In a large, heavy-bottomed pan, heat up the tablespoon of olive oil over medium-high heat. Once hot, add the pork roast and sear it on all sides until it is nicely browned. This will usually take about 15 minutes.
Step Three
After the pork is browned, transfer it to a plate and set it aside. In the same pan, add the garlic and cook until it is fragrant, about 1 minute.
Step Four
Next, deglaze the pan with the white wine, scraping up any of the brown bits from the bottom of the pan with a wooden spoon. After the wine has simmered for a bit and reduced, add in the chicken broth.
Step Five
Place the pork roast back in the pan, along with the sliced mushrooms, onion, parsley, thyme, and bay leaves. Cover the pan and let everything simmer over low heat for about 1 hour, until the pork is tender.
Step Six
When the pork is done, remove it from the pan, along with the mushrooms, onion, and bay leaves. Keep the sauce in the pan.
Step Seven
In a separate pan, melt the butter over medium heat. Stir in the flour until the mixture turns a golden brown color. Then, slowly whisk in the sauce from the pan, along with the heavy cream. Continue to stir until the sauce thickens.
Step Eight
Finally, pour the gravy over the pork and vegetables. Garnish with the fresh parsley if desired and serve hot.
