Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 3 1/2 pounds pork loin

  3. 1/2 tsp. salt

  4. 1/2 tsp. pepper

  5. 4 tsp. ground cumin, divided

  6. 3 tbsp. butter, divided

  7. 14 ounces small white mushrooms, halved

  8. 1/2 cup plus 1 tbsp. finely chopped onion

  9. 2 tbsp. minced fresh garlic

  10. 4 tsp. canned, minced jalapeno pepper, divided

  11. 2 tbsp. minced fresh cilantro leaves

  12. 1 1/2 tsp. dried oregano

  13. 14 1/2 ounce can chicken broth

  14. 2 tbsp. all purpose flour

  15. 1/4 cup dry sherry

Instructions Jump to Ingredients ↑

  1. 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.


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