- 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 jalapeño 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
- 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.