DELICIOUS PORK LOIN
1 finely ground teaspoon each of coriander seeds, cumin seeds, caraway seeds
and black peppercorns.
1 teaspoon salt
1 or 2 teaspoons ground dried chile powder (optional)
2 or 3 cloves garlic, finely chopped
Half a medium onion, finely chopped
1 2 or 3 lb. boneless pork loin
1 or 2 tablespoons olive oil
Preheat oven to 325°F.
Lightly toast spices in dry saucepan. Grind with mortar and pestle or spice
grinder. Rinse meat and pat dry with paper towel. Combine ground seasonings
and sprinkle evenly over all side of the pork loin.
Heat oil in heavy-bottomed sauté pan. Add garlic and onion and sauté for 1
minute to flavor oil. Sear meat in pan, turning every minute until all sides
are seared.
This is not the cooking process! Don't keep it in the pan too long. This
will cause overcooking and will also burn the onion and garlic, which will
smell foul.
Transfer meat to oven rack and cook for about 15-20 minutes per pound. Let
rest at least 5 minutes. Slice and serve.
Submitted by: Eric Fitzsimons
1 finely ground teaspoon each of coriander seeds, cumin seeds, caraway seeds
and black peppercorns.
1 teaspoon salt
1 or 2 teaspoons ground dried chile powder (optional)
2 or 3 cloves garlic, finely chopped
Half a medium onion, finely chopped
1 2 or 3 lb. boneless pork loin
1 or 2 tablespoons olive oil
Preheat oven to 325°F.
Lightly toast spices in dry saucepan. Grind with mortar and pestle or spice
grinder. Rinse meat and pat dry with paper towel. Combine ground seasonings
and sprinkle evenly over all side of the pork loin.
Heat oil in heavy-bottomed sauté pan. Add garlic and onion and sauté for 1
minute to flavor oil. Sear meat in pan, turning every minute until all sides
are seared.
This is not the cooking process! Don't keep it in the pan too long. This
will cause overcooking and will also burn the onion and garlic, which will
smell foul.
Transfer meat to oven rack and cook for about 15-20 minutes per pound. Let
rest at least 5 minutes. Slice and serve.
Submitted by: Eric Fitzsimons
