Cuminporkroastwithwildmushroomsauce Recipes

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CUMIN PORK ROAST WITH WILD MUSHROOM SAUCE



Cumin Pork Roast With Wild Mushroom Sauce image

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.

Provided by Scoutie

Categories     Pork

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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!

Nutrition Facts : Calories 511.2, Fat 33, SaturatedFat 12.5, Cholesterol 130.5, Sodium 145.1, Carbohydrate 8.9, Fiber 1.6, Sugar 1.4, Protein 42.5

CUMIN PORK ROAST WITH WILD MUSHROOM SAUCE



Cumin Pork Roast with Wild Mushroom Sauce image

Categories     Herb     Mushroom     Pork     Roast     Fall     Winter     Bon Appétit

Yield Serves 8

Number Of Ingredients 13

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

Steps:

  • 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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