Cumin Pork Roast With Wild Mushroom Sauce Recipes

CUMIN PORK ROAST WITH WILD MUSHROOM SAUCE

Steps:

• Preheat oven to 375°F Sprinkle pork with salt and pepper. Rub 3 teaspoons cumin over pork. Place in 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 oregano or the Italian Seasoning 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. Add flour to wine in a jar and shake briskly. Add wine 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. Serve pork with sauce. And enjoy!

PORK LOIN ROAST WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 425F.
• Crush coriander seeds in a mortar. Add the fresh herbs and crush together with the coriander seeds.
• Mix the crushed herbs and coriander seeds with salt and pepper in a small bowl.
• Rub the pork loin with the seasoning, patting it to make sure the seasonings stick well. Position the pork loin on a rack fitted over a baking pan lined with foil. Make sure that the fat cap is on top of the loin.
• Insert a BBQ or meat thermometer, put the loin in the oven and roast at 425F for 15 minutes. Reduce temperature to 325F and continue to roast until the temperature in the center of the thickest part of the loin reaches 140F, about 50 - 70 minutes.
• Remove the meat from the oven, tent with a piece of foil and let rest for 10 minutes before carving.
• Meanwhile, heat the oil in a skillet over medium-high heat. Saute the garlic and the shallot for 1 minute. Add the mushrooms and continue sauteing for another 5 minutes or so, until the mushrooms begin to brown.
• Add the sherry wine and continue cooking until most of the liquid evaporates.
• Pour in the chicken stock and the soy sauce. Bring to a boil. Add the cornstarch mixture and simmer for about 2 minutes, until it thickens. Season with salt and pepper to taste.
• Serve the pork loin with your favorite side dish (these garlic mashed potatoes are the best match for this dish) with mushroom sauce spooned over it.

CUMIN PORK ROAST WITH WILD MUSHROOM SAUCE

Steps:

• 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.

SEASONED PORK ROAST WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 425°F
• Mix all the spices together in a small bowl.
• Coat the roast with the spices, patting to keep on meat.
• Insert a meat thermometer in the roast and place the roast on a rack in a shallow baking pan.
• Roast for 15 minutes.
• Reduce the temperature to 325F and continue to roast until the center temperature registers 150F; about 1 1/2 hours.
• Allow the meat to rest for 10 minutes before carving.
• Serve with mushroom sauce.
• Mushroom sauce: Heat the oil in a medium skillet. Saute the garlic and shallot for 1 minute.
• Add the mushrooms and saute over medium-high heat for 4-5 minutes or until they start to brown.
• Add the wine and 1/2 cup of chicken stock and simmer until most of the liquid evaporates.
• Add the chicken stock and soy sauce.
• Bring to a boil.
• Stir in the cornstarch mixture and simmer for 2 to 3 minutes.
• Season with salt and pepper, if desired.

WILD MUSHROOM-STUFFED PORK ROAST

Steps:

• Heat oven to 375°F. In small bowl, place dried porcini mushrooms. Cover mushrooms with hot water; let stand 10 minutes.
• Meanwhile, cut pork roast horizontally to 1/2 inch from one long side without cutting all the way through (pork will open like a book); set aside. In 10-inch skillet, melt butter over medium-high heat. Add onion; cook and stir about 1 minute or until tender.
• Drain porcini mushrooms well; chop. Add porcini and portabella mushrooms to butter in skillet; cook about 4 minutes, stirring occasionally, until mushrooms are tender. Stir in stuffing crumbs.
• Spoon mushroom mixture into opening in pork; close pork over stuffing and secure with string. Place stuffed pork in shallow roasting pan. Brush with oil; sprinkle with salt and pepper. Insert ovenproof meat thermometer so tip is in center of thickest part of pork.
• Roast uncovered 45 to 55 minutes or until thermometer reads 150°F. Remove pork from pan; cover with foil and let stand 10 minutes until thermometer reads 160°F. Remove strings from pork before carving. Garnish with sage.