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Herb Pork With Potatoes and Brandy-Mushroom Sauce
Course
Dinner, Lunch, Main Dish, Roast
Cuisine
Worldwide
Keyword
Mushroom, Pork, Potato, Roast
Prep Time
10
minutes
minutes
Cook Time
1
minute
minute
Total Time
11
minutes
minutes
Servings
6
servings
Ingredients
Pork
4
lb
sirloin of pork
1
oz
unsalted butter
1
garlic clove
1/4
cup
fresh thyme
1/4
cup
rosemary
2
tbsp
vegetable oil
1
tsp
salt
1
tsp
pepper
1
lb
potatoes
Sauce
1
onion
sliced
8
oz
button mushrooms
sliced
6 3/4
fl oz
brandy
6 3/4
fl oz
red wine
6 3.4
fl oz
chicken broth
4
fl oz
sour cream
1
tbsp
vegetable oil
1/2
tsp
salt
1/2
tsp
pepper
Instructions
Take the meat, make cuts every 0.4-0.8 inches. Take salt and pepper and rub in meat.
Cut the potatoes into 1/4 pieces and add salt and pepper to taste.
Heat the oil and add thyme and rosmary. Roast for 3 minutes. Add garlic clove and fry to release aroma.
Take a baking pan, put in some oil, line the potatoes and place the meat on top.
Topping everything with prepared butter with herbs.
Bake on 200C ( 392F) for 1 hour and 30 minutes.
Make the sauce 30 minutes before the end of roasting meat.
In the frying pan, heat the oil and add onions. Fry for 5 minutes or until the onions soften.
Add mushrooms and fry until the mushrooms release water and soften.
Add the brandy and red wine and reduce to a syrup.
Add the chicken broth and simmer gently to reduce by half.
Mix the sour cream and cook 3 minutes more.
Serve the meat and potatoes and drizzle with the sauce.
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