Cumin Pork Roast With Wild Mushroom Sauce - cooking recipe

Ingredients

3 1/2 lbs center-cut pork loin
4 teaspoons ground cumin
3 tablespoons butter
14 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)

Preparation

Preheat oven to 375\u00b0F 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\u00b0F, 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 jalapeno; saute 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 jalapeno 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!