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1. Heat oven to 350 degree F. With small sharp knife, cut 4 small slits in top of pork roast; insert the sage leaves (or combine dried sage and parsley in cup and insert into roast). Season pork with salt and pepper. Cut roast crosswise in half.
2. Heat oil in medium ovenproof skillet over medium heat. Brown pork pieces on all sides, 8 minutes. Remove pork; add celery, carrots, and onions, then place pork pieces on top of vegetables. Roast pork 20 to 25 minutes or until meat thermometer inserted in center of each piece reaches 160 degree F.
3. Meanwhile, melt butter in large skillet over medium-high heat. Add mushrooms and shallots and cook, stirring occasionally, until shallots are softened, 5 to 7 minutes. Add 1 cup of the chicken broth; bring to boil and cook until reduced by half, 5 to 8 minutes.
4. Transfer pork and vegetables with slotted spoon to 2 large serving plates; cover loosely with foil and keep warm. Add remaining 1/2 cup broth to drippings in ovenproof skillet and bring to boil over high heat. Add mushroom-shallot mixture; return to boil and pour over pork and vegetables. If desired, serve with Potato and Turnip Gratin. Makes 2 servings.
1. Heat oven to 350 degree F. Brush melted butter over bottom and sides of a 3-cup shallow baking dish or 9x5-inch loaf pan. Bring a large saucepot of water to boil. Add potato and turnip; boil 1 minute and drain well.
2. Combine cream, 3 tablespoons of the Parmesan, the flour, salt, and pepper in large bowl. Add drained potato and turnip slices, stirring to coat. Spread mixture evenly in prepared dish; sprinkle with remaining 1 tablespoon Parmesan.
3. Bake about 40 minutes or until golden and bubbly. Makes 2 side-dish servings.