Prep 20 mins
Cook 1 hr
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.
- 3 1⁄2 lbs center-cut pork loin
- 4 teaspoons ground cumin
- 3 tablespoons butter
- 14 ounces shiitake mushrooms or 14 ounces oyster mushrooms or 14 ounces portabella mushrooms, thickly sliced
- 1⁄2 cup chopped shallot, plus
- 1 tablespoon chopped shallot
- 2 tablespoons finely chopped garlic (or more if you love garlic like I do)
- 1 tablespoon finely chopped jalapeno (with seeds)
- 1 teaspoon finely chopped jalapeno (with seeds)
- 2 tablespoons finely chopped fresh oregano or 2 tablespoons dried Italian seasoning
- 1 (14 1/2 ounce) can low sodium chicken broth
- 2 tablespoons all-purpose flour
- 1⁄4 cup dry red wine
- salt (to taste)
- pepper (to taste)
- Preheat oven to 375°F 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 150°F, 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 jalapeño; sauté 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 jalapeño 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 consistency, stirring occasionally, about 5 minutes. Season with salt and pepper.
- Slice pork. Serve pork with sauce. And enjoy!
This was very tasty. I used a slightly smaller loin and it still took the full cooking time so beware. Skipped the jalapeno and it was still very tasty.