Cumin Pork Roast with Wild Mushroom Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 3 tablespoons butter
- 2 tablespoons finely chopped oregano
- 2 tablespoons all purpose flour
- 1/4 cup dry sherry
- cilantro sprigs
- 4 teaspoons ground cumin
- 2 tablespoons finely chopped garlic
- 2 tablespoons finely chopped fresh cilantro
- 1 14 1/2-ounce can low-salt chicken broth
- Carbohydrate 10 g(3%)
- Cholesterol 109 mg(36%)
- Fat 25 g(38%)
- Fiber 2 g(10%)
- Protein 34 g(68%)
- Saturated Fat 10 g(48%)
- Sodium 107 mg(4%)
- Calories 401
Preparation 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.
Preparation 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.
