Roasted Pork Loin with Mushroom Gravy

I fixed another simple roasted pork loin but this time I decided to add some fresh mushrooms.  Very simple and quick to do; everything came out great I don’t think I would change a thing.

  • 2 1/5 pound pork loin roast
  • 12 o.z. mushrooms
  • salt, pepper, garlic powder, and dried sage
  • 1 1/2 cups chicken stock
  • 2 Tbs corn starch
  • 2 Tbs cool water

Oil small roasting pan; spread mushrooms in bottom of pan and lay pork on top.  Season with salt, pepper, garlic, and sage if desired.

Roast at 350 degrees for about one hour.  I wanted to brown mine a little so I kicked it to broil for about 5 minutes before removing from the oven.  Once done remove roast from pan leaving mushrooms behind.  Cover roast and set aside.  Add chicken stock to pan to deglaze; I then transferred to a sauce pan to finish making the gravy.  Heat to a slight boil.  Mix together cornstarch and cool water and add to simmering sauce.  Stir until thickened.  Serve with mashed potatoes if desired.

Enjoy ~ Kimberly

Crock Pot Recipe ~ Beef Tip Roast with Mushrooms

I don’t use my crock pot much.  It’s one of those things that finds its way to the nether regions of the cabinets and rarely sees the light of day.  I don’t have anything against it; I just forget about it!  I decided today to do a roast in my lonely old crock pot.  Wow, it was so tasty.  I know I’ve tried chuck roasts before and they don’t always come out the way I imagine but this tip roast was perfect.

  • 1 1/2 pounds sliced mushrooms
  • 1 onion ~ sliced
  • 3 # sirloin tip roast
  • 3 Tbs Sherry
  • 2 Tbs Balsamic Vinegar
  • 2 tsp Worcestershire sauce
  • 1 tsp crushed brown mustard seed
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1/2 tsp cayenne

Place mushrooms in crock pot; add sliced onions on top.  Pour in sherry, vinegar, Worcestershire and half of the spices.  Place beef on top of mushrooms and onion and sprinkle with remaining spices.  Cover and turn on crock pot.  Cook on low for 8 – 10 hours.  (I actually started on high for the first hour and the cooked another 8 on low).  My crock pot was full.  I had to press down on the roast to make sure the top would set on firmly.  Once ready to serve cook some noodles and strain the broth into a sauce pan. Bring to a simmer and thicken with cornstarch.  You will need about 1 Tbs cornstarch mixed with 1 – 2 Tbs cold water to thicken each cup of liquid ~ I had about 6 cups of liquid so I used 3 Tbs cornstarch and 1/4 cup cold water ~ add this to simmering liquid and heat until thickened.  Either ladle over the top when serving or stir it all together.

Enjoy ~ Kimberly

Homemade Salisbury Steak and Mushrooms

I made Salisbury Steak today for the first time ever.  I remember hating it as a kid but it was basically hamburger patties with instant gravy when we’d have it at school.  I made a meatloaf type patty and used lots of mushrooms in the gravy; it went beautifully with mashed potatoes and green beans.

Salisbury Steak

  • 1 pound ground beef
  • 2 slices bread – torn into small pieces
  • 1/4 cup onion – diced
  • 2 cloves garlic – minced
  • 2 eggs
  • 1 Tbs Worcestershire
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup beef stock
  • 1 onion sliced

Combine beef, torn bread, diced onion, garlic, eggs, Worcestershire, salt and pepper.  Form into 4 patties.

In large skillet sear patties over medium high heat for about 3 – 4 minutes each side. Add beef stock and onion slices; cover and reduce heat.  Simmer for about 10 minutes.

Meanwhile make gravy.

Salisbury Steak Gravy

  • 1 pound sliced mushrooms
  • 2 Tbs olive oil
  • 1/4 tsp cayenne
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup beef stock
  • 1 Tbs Worcestershire
  • 2 Tbs ketchup
  • 2 Tbs corn starch
  • 1/4 cup beef stock

In skillet cook mushrooms in olive oil for about 10 minutes until tender.

Season with cayenne, salt, and pepper.  Add cup of beef stock, ketchup and Worcestershire; bring to a boil.  Combine cornstarch with 1/4 cup cold beef stock and add to boiling liquid stirring until thickened.

Remove patties and onions from skillet and place into large casserole pan.  Smother with mushroom gravy and bake at 350 degrees for 25 minutes or until hot and bubbly and patties are cooked through.

Enjoy ~ Kimberly


Biscuits and Gravy ~ Homemade Sausage Gravy

I had a busy day today at work today so I started off with a fantastic breakfast. We actually made the gravy last night so as not to be rushed this morning.  Charles added quite a bit of paprika which leads to the reddish tint;  it also added a slightly sweet smokey flavor that was very tasty.  This was a spicy version so omit the crushed red pepper for the faint of heart.

Biscuits and Gravy ~ Homemade Sausage Gravy

  • 1 pound sausage
  • 4 Tbs butter; if needed
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp crushed red pepper
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 2/3 cup flour
  • 1/2 gallon milk

Cook sausage; adding butter if needed.  I like old folks brand sausage; it tends to be less fatty than others so I usually add butter or bacon grease to give enough fat to flour ratio for thickening.  Add seasonings and stir flour into fully cooked sausage.  Once flour has been incorporated begin adding milk.  I like to add about 3/4 of the milk to begin with and add more as needed.  Over medium heat while stirring constantly, bring to simmer;  allow to cook for at least 2 minutes to thicken.  Adjust milk quantity as needed. Serve with biscuits.

Enjoy ~ Kimberly