Tag Archives: roasted

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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Roasted Broccoli, Brussels Sprouts, and/or Cauliflower

Crunchy, cancer fighting cruciferous vegetables are a staple  in my home.  Packed with vitamins and verdant, they brighten the table and your nutritional profile. As a child, and I admit it right now, I pretended they were trees and I was a giant devouring them.

Brassicaceae (also called Cruciferae) are a family of vegetables that includes cauliflower, broccoli, Brussels sprouts, kale, collard greens, rutabaga, bok choy, and cabbage.  These delicious veggies are high in soluble fiber, vitamin C, and are known to contain multiple kinds of phytochemicals that have anticancer properties. They also contain glucosinolates, which, even though there is evidence these compounds fight cancer, contain sulphur and  have bitter taste if overcooked. They can be especially bitter to supertasters.  One way to reduce the bitterness is to add salt and intensify the natural sugars already in the plants. The dry heat of the over is the best place to do this.

Making a delicious vegetable dish couldn’t be simpler than this recipe. It can be done with fresh or frozen vegetables. If you are making this with fresh brussels sprouts, make sure you split them in half but cutting through the center of the stem before roasting.  If you are using frozen brussels sprouts, this recipe works best with the petite type.

Roasting give the veggies a smoky sweetness that even ardent haters can embrace.  My sister  tells me that she hates Brussels sprouts except when I cook them.


1) Preheat oven to 425 degrees and place the rack in the top third of the oven.

2) Place vegetables in a half sheet pan on a jellyroll pan. I usually cover mine with foil for easy clean up.

2) Cover the vegetables in extra virgin olive oil – the more oil the better! Make sure you get a good quality and not the cheap store brand.

3) Sprinkle on a little bit more kosher salt than you think you will need.

4.) Bake for 15 minutes, check and turn, and then back for 10 minutes more. You know that they are done when the edges are crispy brown.

5) Season with pepper to taste and enjoy!

I usually pop these in the oven right after I get home so I let the meat from the slow cooker rest and start on a the sauce.

I have used leftover roasted veggies in salads with spinach, roasted walnuts, and goat cheese.  I have also roast veggies before I cover them in cheese sauce, put them in a crustless quiche or fritatta, or puree them.  You can also add herbs de provenance for another fresh kick of flavor.


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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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