No ImagePork Roast with Cardamom Mushroom Sauce

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  1. Kristen Kennedy

    Oh Elise – this was SO delicious!! When I announced I was making pork loin tonight my husband cringed. I’ve had disappointing results in the past. He has gone back for a third helping of this recipe – thank you!!


  2. Lines and Screams

    I just made this recipe last week and it was delicious! We had a good amount of the sauce left over and it was too amazing to just chuck so I made risotto with it. And OhMyGod it was good! I melted some butter with a little bit of truffle oil and coated the rice with that. I added the mushroom cardamom sauce and let the rice soak that up and I added the hot broth as I would with any risotto and stirred. When the risotto was cooked, I added about 1/4 cup of romano cheese. I topped each bowl with another drizzle of truffle oil. It was awesome!


  3. Kathleen

    Elise, I have to tell you that I didn’t use a nice pork roast on this. I had a huge shoulder in the freezer that I was not sure how to prepare. (The other half was not wonderful… We just didn’t like the taste of the pork itself) I cannot recall ever having cardomom in a dish, so I was a little hesitant (but always looking for an adventure.) When I opened the cardamom spice jar I really wasn’t sure if I would like it..
    Since my piece of meat was so large, I marinated it for about 40 hours then followed your directions. I have to tell you that it was, indeed, THE best pork I have ever had! I had one bite and really, I didn’t want to stop eating! The conbination of the Cardomom and mushrooms taste amazing! (My sauce was a bit too runny, but I didn’t care. The taste of it is… well… to die for.) I will definately be making this recipe again! I can only imagine what it will taste like with a good piece of meat!
    Thank you again for another wonderful recipe. I know I can always count on your site to find excellent recipes.


  4. Mary Morris

    I agree with you, Elise, the best pork roast ever and served with blanched fresh green beans, mashed potatoes with parsley, with cardamom sauce drizzled over the pork and potatoes makes a lovely presentation, and a very yummy meal. My husband was bowled over. Too bad I didn’t have dinner guests, but will next time!

    Since it was just the two of us, I made a pork roast pie with the leftovers; I made more cardamom sauce, added more mushrooms, chopped up the pork and topped the meat and sauce with the leftover mashed potatoes, baked it for about 1/2 hour at 350. That was good, too!


  5. Karen Haugland

    Made this for my husband birthday last night. Best pork roast ever. Even the left overs tonight were good. My Mother in law had seconds!

    Easy, yummy and love the “secret” ingredient of cardomom.

    Next to try the sauce with chicken over egg noodles for a lighter stroganoff type meal.


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