Cardamom-Crusted Pork with Mushroom Sauce

Ingredients

• 1 tablespoon all purpose flour 
• 4 pound pork rib roast boneless
• 1 tablespoon butter room temperature
• 1 large garlic clove 
• 2.3 teaspoons ground cardamom 
• 2 cups low-salt chicken broth canned
• 1.5 pounds mushrooms halved
• 5 tablespoons olive oil 
• 1.5 cups onion chopped
• 0.5 cup whipping cream 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• roasting pan
• kitchen thermometer
• aluminum foil

Directions

1. Preheat oven to 350°F. Puree 1/2 cup chopped onion, 2 tablespoons oil, 2 teaspoons cardamom, and garlic in processor.
2. Spread 1/2 cup chopped onion in center of large roasting pan; top with pork.
3. Sprinkle pork generously with salt and pepper; coat with onion puree. Toss mushrooms, remaining 1/2 cup onion, and 3 tablespoons oil in bowl; sprinkle with salt and pepper; arrange around pork.
4. Roast pork 1 hour. Spoon mushrooms into large saucepan.
5. Add 1 1/2 cups broth to roasting pan. Roast pork until thermometer inserted into thickest part registers 145°F, about 20 minutes longer.
6. Transfer pork to platter; tent loosely with foil (temperature will rise 5 to 10 degrees as roast stands).
7. Scrape juices from roasting pan into saucepan with mushrooms.
8. Add cream, remaining 1/2 cup broth, and 1/4 teaspoon cardamom to pan; bring to boil. Blend flour and butter in small cup; mix into mushroom sauce. Cook sauce, stirring often, until reduced enough to coat spoon, about 5 minutes. Season sauce with salt and pepper; serve with pork.