Pork Roast with Cardamom Mushroom Sauce Recipe
500 g pork tenderloin
250 ml of broth
200 grams of mushrooms
50ml double cream
1 head of garlic
3 tsp cardamom
1 tsp butter
1 tsp flour
ground black pepper
1 liter of water
1 cup boiling water
3/4 cup coarse salt
3/4 cup sugar
1 tablespoon black pepper
1 Prepare the brine for pickling, to this mix the sugar with salt and pour in boiling water, add black pepper, pour the marinade over the meat obtained and put into a cool place for a day, 24 hours to remove the meat, rinse in cool water and pat dry.
2 Chop half an onion finely, to fall asleep in a blender, add the garlic, 2 tsp olive oil and the same amount of cardamom, crushed all mashed, including heating the oven to 350 degrees.
3 flushed the remaining onion in olive oil, to shift pieces of pork on top, sprinkle with pepper, salt, grease obtained puree and fry the meat over high heat on both sides.
4 Transfer the pork to the pan and bake in the oven for about an hour, then cover with foil and continue to bake for another 15-20 minutes, reduce the heat to 150 degrees.
5 Fry in a pan the mushrooms with onion in olive oil, to shift everything in a pot and pour the cream to the broth, season with cardamom and allow to boil.
6 Mix separately melted butter with flour and pour the mixture into a saucepan, boil until the sauce thickening of about 5-7 minutes.
7 Pork served sliced into pieces in a creamy sauce with mushrooms and cardamom.