Cumin Pork Roast with Mushroom Sauce

Preheat oven to 375 degrees. Season pork all over with salt and pepper. Rub 3 tsp. of the cumin all over the pork. Transfer pork to a large roasting pan. Roast pork about 50 to 60 minutes until temperature reaches 150 degrees. Meanwhile, melt 2 tbsp. butter in a large skillet over medium high heat. Add mushrooms, 1/2 cup onions, garlic and 3 tsp. jalapeno. Cook about 15 minutes until mushrooms are very tender, stirring frequently. Remove the skillet from the heat and stir in cilantro, oregano and remaining 1 tsp. cumin. Transfer roasted pork to a platter and tent with foil. Add the broth to the roasting pan and scrape up browned bits. Transfer the broth to a medium saucepan. Whisk together flour and sherry in a small bowl until smooth. Whisk the sherry mixture, remaining 1 tbsp. butter, 1 tbsp. onion and 1 tsp. jalapeno into the broth. Heat to a boil, whisking until smooth. Continue boiling sauce about 5 minutes until thickened, stirring frequently. Slice pork and serve with sauce.