Cumin Pork Roast With Wild Mushroom Sauce

I serve this flavorful roast with its rich mushroom gravy with garlic mashed potatoes and either spinach or sautéed carrots. I have also found that when i want to deglaze a pan and scrape up the brown bits, i don't use a non-stick pan, it is much better and more flavorful that way. I tried to say in the recipe that you can use a combo of the shrooms if you wish, but it would not let me. Prep time is approximate. This recipe is adapted from bon appetit magazine, feb 1997.

Steps

Preheat oven to 375f sprinkle pork with salt and pepper.

Rub 3 teaspoons cumin over pork.

Place in roasting pan.

Roast pork until meat thermometer inserted into center registers 150f , about 50 minutes.

Meanwhile , melt 2 tablespoons butter in large skillet over medium-high heat.

Add mushrooms , 1 / 2 cup shallots , garlic and 1 tablespoon jalapeo.

Saut until mushrooms are very tender and beginning to brown , about 15 minutes.

Remove from heat.

Add oregano or the italian seasoning and 1 teaspoon cumin.

Season with salt and pepper.

Set aside.

Transfer pork to platter.

Tent with foil.

Add broth to roasting pan.

Scrape up any browned bits.

Transfer to heavy medium saucepan.

Add flour to wine in a jar and shake briskly.

Add wine mixture , 1 tablespoon butter , 1 tablespoon shallots and 1 teaspoon jalapeo into broth.

Bring to a boil , whisking until smooth.

Stir in mushroom mixture and any accumulated juices from pork on platter.

Boil until mixture thickens to sauce co.

Ingredients

center-cut pork loin, ground cumin, butter, shiitake mushrooms, shallot, garlic, jalapeno, fresh oregano, low sodium chicken broth, all-purpose flour, dry red wine, salt, pepper