Spicy Pork Roast (Baked Pork Loin)
Spicy pork roast, the best roasted pork loin recipe I know. Juicy and tender meat, crusted with an incredible spice mixture.
Servings: 8
Calories: 317kcal
Ingredients
- 1,2 kg boneless pork loin 2.5 lbs
- 60 ml double/heavy cream 2 fl.oz/ ¼ cup
- 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 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.
- Rub meat: Dry the meat with kitchen towels. Place it in a large bowl and pour the cream on top. Rub the pork loin all over.
- Season pork: 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.
- Roast pork: 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
Serving: 150g | Calories: 317kcal | Carbohydrates: 1g | Protein: 40g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Cholesterol: 129mg | Sodium: 343mg