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.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 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 1/2ounce) can low sodium chicken broth
• 2  tablespoons all-purpose flour
• 1⁄4 cup dry red wine
•  salt (to taste)
•  pepper (to taste)

Directions

1. 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.
2. 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.
3. 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.
4. Slice pork. Serve pork with sauce. And enjoy!