Preheat oven to 400 F degrees.

Season the pork loin with salt, pepper and cayenne pepper. In a large skillet, sear the pork loin on both sides, until it has a nice brown color all around. Transfer the pork loin to a baking dish, pour the olive oil over it and bake in the oven for about 30 minutes or until it's cooked through.

In the meantime, in the same skillet, add the butter and place the skillet over medium heat. Add the chopped onion and the bacon and cook until the onion is translucent, but not burnt and the bacon has rendered most of its fat. Season with salt and pepper and cumin.

Add the mushrooms and saute a bit until the mushrooms soak up most of the butter and bacon fat. At this point add the vodka and cream. Let it start boiling and turn down the heat to low.

Add the tomatoes and cook for 2 more minutes then remove from heat.

When the pork loin is done, remove from oven, cover it up with aluminum foil and let it rest for 10 minutes. You don't want to cut it up right away because all the juices will drain out of it.

To serve, slice the pork loin, and top it up with the mushroom ragu, sprinkle with some fresh parsley and serve.