Tag Archives: pork loin

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


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


  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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Apple-Stuffed Pork Loin with Caraway

This weekend, I had a holiday party and needed to choose a versatile meat that could take on many flavors, hold up to long cooking, and feed many people.  I chose pork, a giant 12 pound pork loin to be exact.  I have always looked enviously as I passed those giant vacuum packed slabs of meat and now I finally had a chance to purchase one of my very own.


And what was I going to do with it? Stuff it of course.  I decided on a simple sauteed apples and onion stuffing flavored with ground caraway seeds.I portioned my prodigious porcine into three four-pound sections and the recipe below is how I prepared one section.


3 Granny Smith Apples

1 Sweet Onion

2 Tbs Butter

1/4 tsp ground caraway seeds

4 lbs pork loin

Garlic Powder

Onion Powder


Salt and Pepper to taste


1. Preheat the oven to 375 degrees.

2. Peel, core, and cut the Granny Smith apples into 1/2 inch thin slices.

3. Slice the onion longitudinally into 1/2 inch slices.

4. Add butter to the pan over medium high heat and wait until the butter bubbles.

5. Add the onion, apples, and group caraway and saute until fork tender.

6. Let the apple mixture cool.

7.Cut the fat on the roast in a diamond pattern and lightly season with garlic, onion, salt, pepper, and paprika.

8. Butterfly the pork loin.

9. Lightly season the inside of the roast with garlic, onion, salt, pepper, and paprika.

10. Stuff the roast horizontally, roll, and secure with cooking twine.

11. Place the roast on a shallow baking pan and bake for approximately 2 – 2.5 hours or until the roast is 165 degrees.

12. Allow to rest covered with foil for at least 15 minutes.

13. Slice and serve.

Next time I want to try caramelizing the onions and then adding the apples.

Please watch the video below if you have never butterflied and stuffed a pork loin.

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Slow Cooker Pumpkin Curry with Pork Loin and Kale

Oh pumpkin, how I love thee! You are a low-carb savior. And curry, I can use you in veggies and my husband will actually eat them.

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15 oz can of pumpkin
2 cups low-sodium chicken stock
1/2 sweet onion
1 cup sweet peppers sliced
3 lbs pork loin
2 cloves garlic chopped
1 tbs curry powder
1 tsp cinnamon
1/2 tsp cumin
1/2 tsp ground coriander
1 tsp kosher salt
1 tsp freshly ground pepper
1 tbs coconut oil
Sirachi to taste
1-2 cups frozen kale


Using a slow cooker makes it easy to have a delicious meal the moment you walk in the door. I normally remove the meat to thaw right after dinner and let it soak in the flavors overnight. Some people would sear the meat before putting into the slow cooker, but this dish has such a flavorful sauce that I don’t think it’s necessary.

1. Add the onions, peppers to the bottom of the crockpot in an even layer.

2. Season the loin with all over with salt, pepper, and garlic.

3. Place the loin on top of the onion

4. In a separate bowl combine the rest of the ingredients to 2/3 of the way up the pork loin.

5. Cook on low for 7-8 hours.

6. Allow the roast to rest for at least 15 minutes covered loosely with foil.

7. Add 1 – 2 cups of frozen kale and allow to cook on high in the sauce for 15 minutes until heated through.

8. Taste and adjust seasoning.

9. Purée sauce if desired.

10. Remember to slice the meat thinly and smother with sauce.
I served this over oven-roasted broccoli and cauliflower coated in olive oil, salt, and pepper. I used frozen veggies and started roasting them at 450 degrees as soon as I got home. The veggies were tender, with crispy edges. It took approximately 20 minutes, but check on it ever five minutes after 15 minutes have passed.

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