Roasted pork loinPosted: April 9, 2012
It’s been a while since I posted anything that wasn’t cheap or quick. Now that we’ve settled a little bit in our new place and have ourselves a GAS stove, I’ve been really excited to cook. It’s so much easier to control heat with a gas flame, rather than the arbitrary electric coils – that are always too hot, and then don’t go down in heat quick enough. This weekend I decided to try a new pork tenderloin recipe, because pork tenderloin is almost impossible to screw up.
It came out fairly well – need to figure out my oven temperature still (it gets way hotter than what it says) –
Cumin and black pepper crust roasted pork loin
2lb pork loin
1 tbsp cumin seeds
1 tbsp whole black pepper
1 tbsp brown packed sugar
2 tbsp olive oil
salt to taste (I used 2 tsp)
Add the cumin seeds and pepper to a skillet and turn the heat to medium. Toast these spices for about 4-5 minutes or until they start giving off their aroma. Take away from heat and put into a bowl/spice grinder/coffee grinder. Let it cool down and then grind into a powder or you can use a mortal and pestle to crush into a coarse powder. Add the salt and sugar and mix with a fork. Cover the pork loin with these spices and let it marinate for about an hour.
Preheat your oven to 400F. Heat the oil in an oven proof skillet on medium high heat. Wait till the oil gets hot and then add the pork to the skillet, and sear on both sides – roughly 3-4 minutes per side. Take off stove and then place into oven. Wait 20 minutes or until there’s no pink left in the pork.
Take out of the oven and put on a plate and cover with foil to retain the juices. And you’re done.
I also threw a bunch of vegetables in a roasting pan with olive oil and rosemary for a side dish.