STREAMING NOW: Nigella: At My Table

Cumin Pork Roast With Wild Mushroom Sauce

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I serve this flavorful roast with its rich mushroom gravy with garlic mashed potatoes and either spinach or sautéed carrots. I have also found that when I want to deglaze a pan and scrape up the brown bits, I don't use a non-stick pan, it is much better and more flavorful that way. I tried to say in the recipe that you can use a combo of the shrooms if you wish, but it would not let me. Prep time is approximate. This recipe is adapted from Bon Appetit magazine, Feb 1997.”
1hr 20mins

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. Slice pork. Serve pork with sauce. And enjoy!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a