Helpful Information
Type of Recipe: Main Dish
Prep Tool: Stovetop
Ingredients:
*Salt and Pepper to Taste
3 teaspoons Ground Cumin
1 teaspoon Chili Powder
3 tablespoons Butter
3 packages (8 oz) Cremini Mushrooms sliced
3 cups Button Mushrooms sliced
2/3 cup Shallot minced
2 tablespoons Garlic finely chopped
1 tablespoon Jalepeño Chili w/ seeds minced
2 tablespoons Cilantro fresh, chopped
2 tablespoons Oregano fresh, minced
2 cups Chicken Broth
1/4 cup Dry Sherry
2 tablespoons All-Purpose Flour
Directions:
- Preheat oven to 375°F. In a small bowl, combine salt, pepper, cumin and chili powder. Rub pork loin with seasoning and place in a roasting pan.
- Roast pork until meat thermometer inserted into center registers 150°F, about 50 minutes.
- Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms, 1/2 cup shallots, garlic and jalapeno. Sauté until mushrooms are very tender and begin to brown, about 15 minutes.
- Remove from heat. Add chopped cilantro, oregano and 1 teaspoon cumin. Season again with salt and pepper. Set aside.
- Transfer pork to a platter and tent with foil. Add broth to roasting pan; scrap up any brown bits.
- Transfer to heavy medium saucepan. Gradually whisk sherry and flour into in a medium bowl to blend.
- Whisk sherry mixture, 1 tablespoon butter, 1 tablespoon shallots and 1 teaspoon jalapeno into broth; bring to a boil and whisk 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.
- Slice pork, and serve with sauce.