Cumin Pork Roast With Wild Mushroom Sauce

• 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)

1. Preheat oven to 375u0b0F 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 150u0b0F, 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 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.
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 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.
4. Slice pork. Serve pork with sauce. And enjoy!

center, ground cumin, butter, mushrooms, shallot, shallot, garlic, fresh oregano, chicken broth, flour, red wine, salt, pepper

Taken from www.food.com/recipe/cumin-pork-roast-with-wild-mushroom-sauce-349918 (may not work)