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Spice-Crusted Pork Tenderloin


Two weekends ago, I went to an amazing restaurant and ordered the spice crusted pork loin.  The spice and texture on the meat was amazing. It was so juicy! I set out to recreate this dish and I was surprised how quickly it came together. I was able to create the whole dish in about 30 minutes. I am not sure if I used the exact spices they used at the restaurant, but the blend I put together compliments the meat well. I set out the tenderloin to defrost in the refrigerator the night before. I normally brine pork before roasting in the oven, but the meat in the restaurant did not seem to be brined.

Try this recipe for a flavorful, juicy tenderloin that comes together quickly.

Spice Crusted Pork Loin

Image courtesy of Wikipedia

Ingredients:

2 small pork loins  (about 2 – 2 1/2 pounds)

kosher salt and freshly ground pepper to taste

1 tbsp garlic cloves

1 tbsp fennel seeds

1 tbsp caraway seeds

1 tbsp cumin seeds

1 tbsp ground cinnamon

4 tbsp extra-virgin olive oil

Directions:

  1. Heat oven to 400 degrees.
  2. Rinse and pat dry two pork loins. Trim of excess fat and remove the silver skin.
  3. Sprinkle with salt and ground pepper to taste. I normally use 1/2 tsp of each. Set aside.
  4. In an eight-inch cast iron skillet or saute pan toast the whole spices for 30 seconds or until fragrant.
  5. Combine the spices with olive oil and stir to combine.
  6. Coat the pork loin on all sides with the spice mixture.  I put the spices and olive oil in a loaf pan and rolled the loins in the spices, pressing them down gently.
  7. In a large, oven-proof saute pan on medium-high heat place the pork loins turning to brown on all sides. Mine took about two minutes on each side. Some spices with come off the loin during cooking and that is alright.  You will still have enough left to create a great crust.
  8. Place the pan into the heated oven and bake for 15-20 minutes or until the internal temperature reaches 155 degrees.
  9. Cover the finished pork loin and allow to rest for 10 minutes.

This meal will combine well with the curried Brussels sprouts of the creamy, cheesy cauliflower.

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