Cumin Pork Roast with Wild Mushroom Sauce
Elevate your dinner table with this mouthwatering Cumin Pork Roast with Wild Mushroom Sauce—a show-stopping centerpiece that’s as flavorful as it is elegant. This recipe pairs a perfectly seasoned pork loin roast, featuring a bold blend of ground cumin, paprika, and garlic, with a rich and creamy wild mushroom sauce made with earthy mushrooms, dry white wine, and a touch of fresh thyme. The pork is roasted to juicy perfection and complemented by the luxurious sauce, creating a symphony of savory flavors in every bite. Ideal for special occasions or cozy family dinners, this dish is not only impressive but surprisingly easy to prepare. Serve with freshly chopped parsley for added brightness and a final flourish.
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Recipe Information
Ingredients
- 3 pounds Pork loin roast
- 2 teaspoons Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 8 ounces Wild mushrooms (such as cremini, shiitake, or oyster)
- 3 Garlic cloves, minced
- 0.5 cup Dry white wine
- 1 cup Beef or chicken stock
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme, chopped
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix together ground cumin, garlic powder, paprika, salt, and black pepper.
Pat the pork loin roast dry with paper towels and rub the spice mixture evenly all over the roast.
Heat olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Sear the pork roast on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet with the pork roast to the preheated oven and roast for 60-70 minutes, or until the internal temperature reaches 145°F (63°C).
While the pork is roasting, prepare the wild mushroom sauce. Heat butter in a large skillet over medium heat.
Add the sliced wild mushrooms and sauté for 5-7 minutes, until softened and lightly browned.
Add the minced garlic to the mushrooms and cook for an additional minute, stirring frequently.
Deglaze the skillet by adding dry white wine and scraping the bottom of the pan to release any browned bits. Let the wine reduce by half, about 2-3 minutes.
Stir in the beef or chicken stock and heavy cream. Bring to a simmer and cook for 5-7 minutes, or until the sauce thickens slightly.
Add the chopped fresh thyme to the sauce and stir to combine. Season with additional salt and black pepper to taste.
Once the pork roast is done, remove it from the oven and let it rest for 10 minutes before slicing.
Serve the sliced pork roast with the wild mushroom sauce spooned over the top. Garnish with chopped fresh parsley.
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 626 mg | 27% | |
| Total Carbohydrate | 4.0 g | 1% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 0.7 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 935 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
