Cardamom-Crusted Pork with Mushroom Sauce

• 1 1/2 cups chopped onion
• 5 tablespoons olive oil
• 2 1/4 teaspoons ground cardamom
• 1 large garlic clove
• 1 4-pound boneless pork rib roast
• 1 1/2 pounds mushrooms, halved
• 2 cups canned low-salt chicken broth
• 1/2 cup whipping cream
• 1 tablespoon all purpose flour
• 1 tablespoon butter, room temperature

1. Preheat oven to 350F.
2. Puree 1/2 cup chopped onion, 2 tablespoons oil, 2 teaspoons cardamom, and garlic in processor.
3. Spread 1/2 cup chopped onion in center of large roasting pan; top with pork.
4. Sprinkle pork generously with salt and pepper; coat with onion puree.
5. Toss mushrooms, remaining 1/2 cup onion, and 3 tablespoons oil in bowl; sprinkle with salt and pepper; arrange around pork.
6. Roast pork 1 hour.
7. Spoon mushrooms into large saucepan.
8. Add 1 1/2 cups broth to roasting pan.
9. Roast pork until thermometer inserted into thickest part registers 145F, about 20 minutes longer.
10. Transfer pork to platter; tent loosely with foil (temperature will rise 5 to 10 degrees as roast stands).
11. Scrape juices from roasting pan into saucepan with mushrooms.
12. Add cream, remaining 1/2 cup broth, and 1/4 teaspoon cardamom to pan; bring to boil.
13. Blend flour and butter in small cup; mix into mushroom sauce.
14. Cook sauce, stirring often, until reduced enough to coat spoon, about 5 minutes.
15. Season sauce with salt and pepper; serve with pork.

onion, olive oil, ground cardamom, garlic, pork, mushrooms, chicken broth, whipping cream, flour, butter

Taken from www.epicurious.com/recipes/food/views/cardamom-crusted-pork-with-mushroom-sauce-105793 (may not work)