Cumin Pork Roast with Wild Mushroom Sauce

• 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 jalapeno 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

1. Preheat oven to 375F.
2. Sprinkle pork with salt and pepper.
3. Rub 3 teaspoons cumin over pork.
4. Place roasting pan.
5. Roast pork until meat thermometer inserted into center registers 150F, about 50 minutes.
6. Meanwhile, melt 2 tablespoons butter in large skillet over medium-high heat.
7. Add mushrooms, 1/2 cup shallots, garlic and 1 tablespoon jalapeno; saute until mushrooms are very tender and beginning to brown, about 15 minutes.
8. Remove from heat.
9. Add chopped cilantro, oregano and 1 teaspoon cumin.
10. Season with salt and pepper.
11. Set aside.
12. Transfer pork to platter.
13. Tent with foil.
14. Add broth to roasting pan; scrape up any browned bits.
15. Transfer to heavy medium saucepan.
16. Gradually whisk flour into Sherry in medium bowl to blend.
17. Whisk Sherry mixture, 1 tablespoon butter, 1 tablespoon shallots and 1 teaspoon jalapeno into broth; bring to a boil, whisking until smooth.
18. Stir in mushroom mixture and any accumulated juices from pork on platter.
19. Boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes.
20. Season with salt and pepper.
21. Slice pork.
22. Garnish with cilantro sprigs.
23. Serve pork with sauce.

center, ground cumin, butter, oyster mushrooms, shallots, garlic, jalapeno chili, fresh cilantro, oregano, lowsalt chicken broth, flour, sherry, cilantro

Taken from www.epicurious.com/recipes/food/views/cumin-pork-roast-with-wild-mushroom-sauce-3120 (may not work)