This spicy pork roast is my favorite roasted pork loin recipe. The meat is juicy and tender, coated with an incredible spice mixture that forms a delicious crust.
This spicy pork roast is my favorite pork roast. All you need for this delicious pork roast is one boneless pork loin, spices, and a touch of cream. With a short roasting time and sides like potatoes and Brussels sprouts, you’ll have a light yet flavorful meal for a holiday or Sunday dinner.
This spicy pork roast is perfect for guests because it’s easy to make, requires minimal preparation, and cooks quickly. It’s affordable yet special, thanks to its flavorful, spicy crust. Plus, it won’t fill your guests up too much, leaving room for a delicious dessert like Tiramisu Cups or Potted Cream.
The Dutch Oven Pork Roast and the Slow Cooker Pork with Sauerkraut are great for serving to company, too.
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Recipe ingredients
Pork loin: A boneless piece of about 2.5 lbs/ 1.2 kg. This will serve about 8 people quite generously.
The loin comes from the back of the pig and can be bone-in or boneless. It’s different from the tenderloin, which is a lean, long, boneless cut from the muscle along the animal's backbone.
If you are looking for a delicious tenderloin recipe, have a look at the Cast Iron Pork Tenderloin or the Air Fryer Tenderloin.
Heavy cream is the secret ingredient, something I never considered until a neighbor who works at the butcher shared a tip. They use cream to keep their roasts moist and juicy. The meat is lightly rubbed with pepper and roasted. Once cooled, it's sliced thin and sold as cold cuts or stuffed into buns with salad leaves and sauce. This also works as a great way to use up leftover meat.
Spices: You will need whole spices like coriander, cumin, yellow mustard seeds, black peppercorns, red chili flakes, and coarse sea salt. If you are interested in other mixtures for pork, check out the Pork Seasoning or the Dry Rub for Country-Style Pork Ribs.
See the recipe card for full information on ingredients and quantities.
How to make the spicy pork roast?
Step #1: Roast the spices and grind them roughly with a pestle and mortar.
Step #2: Dry the pork loin with paper towels and rub it well with the cream.
Step #3: Spread the spices on a cutting board or plate. Turn the meat in the rub, coating all sides; the first side will have the most spices sticking to it.
Step #4: Place the pork in a lightly oiled roasting pan. Roast for 50 minutes or until the internal temperature reaches 140°F/ 60°C. Avoid overcooking to keep the meat juicy.
Step #5: Rest for 10 minutes; the internal temperature will rise to about 145°F/ 62°C, the recommended temperature for juicy pork.
Pork loin roasting time
This boneless pork loin roast weighing 2.5 lbs/ 1.2 kg will need about 50 minutes of cooking time at 400°F/ 200°C.
When you remove the meat from the oven, its internal temperature should reach 145°F/ 62°C, which is the recommended internal temperature for pork; the roast will reach this temperature during the 10-minute resting time.
Tips for roasting pork loin
Use whole spices for the best flavor and texture; finely ground spices won’t provide the same result. Be careful when roasting them, as they can burn quickly - remove them immediately if needed.
When coating the meat, the first side will have more spices, so roast it that side up for the best crust.
Don’t overcook the loin roast. While the cream keeps it juicy, too much roasting will dry it out. For the most accurate result, check the internal temperature with a meat thermometer (the Amazon affiliate link opens in a new tab).
Let the roast rest for 10 minutes before slicing to keep it juicy, and it will reach the recommended internal temperature of 145°F/ 62°C.
What to do with the leftovers?
Leftovers will keep well for several days in an airtight container in the refrigerator. Reheat them in the oven or lightly fry the slices in a pan.
Serve the leftover spicy pork roast cold by slicing it very thinly and storing it in airtight containers.
You can also freeze the slices by wrapping them in cling film and placing them in freezer containers. An electric knife is the best tool for slicing the meat thinly. (the Amazon affiliate link opens in a new tab).
Spicy Pork Roast (Pork Loin)
Ingredients
- 2.5 lbs boneless pork loin
- ¼ cup heavy cream
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon yellow mustard seeds
- ½ teaspoon red chili flakes
- 1 teaspoon black peppercorns
- 1 teaspoon coarse sea salt
Instructions
- Preheat the oven to 400°F/200°C.
- Roast the coriander, cumin, and mustard seeds in a hot, non-stick pan for about 2 minutes, shaking the pan frequently to prevent burning. Once they begin to pop, transfer them to a plate immediately.2 teaspoons coriander seeds + 1 teaspoon cumin seeds + 1 teaspoon yellow mustard seeds
- Grind the black peppercorns in a mortar and pestle until coarse. Add the roasted seeds and pound again. Then, add the red chili flakes and salt and pound briefly.1 teaspoon black peppercorns + ½ teaspoon red chili flakes + 1 teaspoon coarse sea salt
- Rub meat: Dry the meat with paper towels. Place it in a large bowl and pour the cream on top. Rub the pork loin all over.2.5 lbs boneless pork loin + ¼ cup heavy cream
- Season the pork by spreading the spices on a large cutting board or plate. Turn the meat in the rub on all sides, with the first side having more spices sticking to it.
- Roast pork: Place the pork, this side up, in a lightly oiled roasting pan and roast it for 50 minutes or until the internal temperature reaches 140°F/ 60°C. Don't overcook, or the pork will be dry.
- Let the pork rest for 10 minutes; the internal temperature will rise slightly, reaching about 145°F/ 62°C, the recommended temperature for juicy pork.
Notes
- The pork loin should not be confused with the tenderloin, which is a lean, long, boneless cut of meat.
- Leftovers: Serve them as cold meat. Slice very thinly and keep in airtight containers.
Bob says
Looks good…..temps are right-on, so it’s gotta be good!
Going to make this……