Spicy pork roast, the best roasted pork loin recipe I know. Juicy and tender meat, crusted with an incredible spice mixture.
This spicy boneless pork loin roast is my favorite pork roast.
A piece of meat, some spices, and a small amount of cream. That is all you need to make the probably best pork roast you’ve ever made. A short roasting time, some sides like potatoes and Brussels sprouts and you will have a delicious and not so heavy holiday or Sunday dinner.
I was never much into pork roasts. Not because I don’t like them, of course, I do, but they are rather fatty and heavy, especially since most of those I’ve had were made with shoulder or butt. But this loin roast is so light and delicious I keep making it. The perfect dish to serve to guests, I suppose.
Why is this dish perfect for guests?
- It tastes amazing!
- Easy to make.
- Not much preparation involved.
- A rather short cooking time.
- It doesn’t cost particularly much
- It is special due to that spicy crust.
- And the guests will still be in the mood for dessert after being done with the main course. You could serve them these Tiramisu Cups or the Potted Cream, for instance.
What do you need?
- A boneless piece of about 1,2 kg/ 2.6 lbs. This will serve about 8 people quite generously.
- The loin is cut from the back of the pig, it can come with bones or without.
- Not to be confused with the tenderloin, the filet or tender, which is a lean, long, boneless piece of meat, cut from the muscle that runs alongside the backbone of the animal.
- If you are looking for a delicious tenderloin recipe, have a look the this Cast Iron Pork Tenderloin.
- The secret ingredient, something I’ve never thought of using until I got the tip from a neighbor who works at the butchers.
- They use cream to keep their roasts moist and juicy. The meat is then lightly rubbed with pepper and roasted. Once completely cool it is sliced in very thin slices and sold as cold cuts or stuffed into buns with salad leaves and sauce.
- So, that is also a tip about dealing with the leftover meat.
- You will need whole spices: coriander, cumin, and yellow mustard seeds, black peppercorns, red chili flakes, and coarse sea salt.
Pork loin roasting time
This boneless pork loin roast weighing 1,2 kg/ 2.6 lbs will need about 50 minutes cooking time at 200 degrees Celsius/ 400 degrees Fahrenheit.
The internal temperature should reach 60 degrees Celsius/ 140 degrees Fahrenheit when you remove the meat from the oven.
The recommended internal temperature for pork is 62 degrees Celsius/145 degrees Fahrenheit, the roast will reach this temperature during the 10 minutes resting time.
Tips for roasting pork loin
Definitely use whole spices, the roast would not be the same when made with finely ground spices. You will love biting on those flavorful, crusty tiny bits.
Always keep an eye on the pan when roasting the spices, they can go from fragrant to burnt in a matter of seconds. Remove them from the pan immediately, otherwise they will keep roasting in the hot pan and get too dark.
When you coat the meat with the spices, the first side you will coat will have more spices on it than the lower side. Roast the meat that side up.
Don’t overcook the meat. The cream will keep it juicier, but roasting it for too long will make it dry.
The best tip is to check the internal temperature of the boneless pork loin roast with a meat thermometer. (Amazon affiliate link)
Let the roast rest for 10 minutes before slicing, this will keep it juicy and the recommended internal temperature of 62 degrees Celsius/145 degrees Fahrenheit will be reached.
What to serve with pork roast?
- Brussels sprouts, either boiled or roasted, and roast potatoes.
- Or sprouts and potatoes roasted together on a tray.
- Potato wedges, cornmeal potatoes, or confit potatoes are also great.
- Rainbow roasted carrots, green peas, or green bean casserole.
- Or basically, any other sides you like, I think you can hardly go wrong here.
What to do with the leftovers?
The leftovers keep well for several days in an airtight container in the refrigerator. You can reheat them in the oven or lightly fry the slices in a pan.
Serve the leftover spicy pork roast as cold meats. Slice very thinly and keep in airtight containers. You can also freeze the slices, wrapped in plastic wrap/cling film, and placed in freezer containers. The best tool to use for slicing the meat very thinly is an electric knife. (Amazon affiliate link)
More pork recipes:
- 1,2 kg/ 2.6 lbs boneless pork loin
- 60 ml/ 2 fl.oz/ ¼ cup double/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
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
- Roast the coriander, cumin, and mustard seeds in a hot non-stick pan for about 2 minutes or until they begin to pop, shaking the pan very often and taking care that they don't burn. Transfer to a plate immediately.
- Pound the black peppercorns in a mortar and pestle until coarse. Add the roasted seeds and pound again. Add the red chili flakes and the salt and pound shortly.
- Dry the meat with kitchen towels. Place it in a large bowl and pour the cream on top. Rub the pork loin all over.
- Spread the spices on a large cutting board or plate. Turn the meat in the rub on all sides, the first side you turn into the rub will have more spices clinging to it.
- Place the pork, this side up, in a lightly oiled roasting pan and roast for 50 minutes or until the internal temperature of the pork reaches 60 degrees Celsius/ 140 degrees Fahrenheit. Don't overcook or the pork will be dry.
- Let rest for 10 minutes, the internal temperature will increase slightly during this time, reaching about 62 degrees Celsius/145 degrees Fahrenheit, which is the recommended internal temperature for juicy pork.
Nutrition Information:Yield: 8 Serving Size: 150 g
Amount Per Serving: Calories: 317Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 129mgSodium: 343mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 40g
Nutritional information is not always accurate.