Cardamom Crusted Pork With Mushroom Sauce

Directions

1. Preheat oven to 350 degrees. Puree 1/2 c. minced onion, 2 Tbsp. oil, 2 tsp. cardamom, and garlic in processor. Spread 1/2 c. minced onion in center of large roasting pan; top with pork. Sprinkle pork generously with salt and pepper; coat with onion puree. Toss mushrooms, remaining 1/2 c. onion, and 3 Tbsp. oil in bowl; sprinkle with salt and pepper; arrange around pork.
2. Roast pork 1 hour. Spoon mushrooms into large saucepan. Add in 1 1/2 c. broth to roasting pan. Roast pork till thermometer inserted into thickest part registers 145 degrees, about 20 min longer. Transfer pork to platter; tent loosely with foil (temperature will rise 5 - 10 degrees as roast stands).
3. Scrape juices from roasting pan into saucepan with mushrooms. Add in cream, remaining 1/2 c. broth, and 1/4 tsp. cardamom to pan; bring to boil. Blend flour and butter in small c.; mix into mushroom sauce. Cook sauce, stirring often, till reduced sufficient to coat spoon, about 5 min. Season sauce with salt and pepper; serve with pork.
4. This recipe yields 8 servings.
5. Comments: "I have a 'stragglers Thanksgiving' - which's what I call it - at my house every year," writes Frances Teasley of North Hollywood, California. "I know a lot of people who, like me, do not have any family nearby. Thirteen years ago I started inviting a few people for dinner. And which small holiday gathering has become a big tradition among my friends. For weekday meals, I look for shortcuts and do-aheads. But for holiday meals, I like to do everything the same day because I love the smell of cooking which fills the house."
6. An impressive holiday entree.