Serve this flavorful roast with its rich mushroom gravy, the mashed potatoes here and sautéed carrots. A fruity Zinfandel would make a good wine choice.
Ingredients
1 3 1/2-pound center-cut pork loin
4 teaspoons ground cumin
3 tablespoons butter
14 ounces oyster mushrooms, halved
1/2 cup plus 1 tablespoon chopped shallots
2 tablespoons finely chopped garlic
1 tablespoon plus 1 teaspoon finely chopped jalapeño chili (with seeds)
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped oregano
1 14 1/2-ounce can low-salt chicken broth
2 tablespoons all purpose flour
1/4 cup dry Sherry
Cilantro sprigs
Directions
Preheat oven to 375°F. Sprinkle pork with salt and pepper. Rub 3 teaspoons cumin over pork. Place 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 chopped cilantro, oregano 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. Gradually whisk flour into Sherry in medium bowl to blend. Whisk Sherry 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. Garnish with cilantro sprigs. Serve pork with sauce.
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