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spicy pork roast sliced on a platter with brussels sprouts.
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4.72 from 7 votes

Spicy Pork Roast (Pork Loin)

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.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Meat Recipes
Cuisine: American, German
Servings: 8 servings
Calories: 317kcal
Author: Adina

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
US - EU

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

  1. The pork loin should not be confused with the tenderloin, which is a lean, long, boneless cut of meat.
  2. Leftovers: Serve them as cold meat. Slice very thinly and keep in airtight containers.

Nutrition

Serving: 5.5oz/ 150 g | Calories: 317kcal | Carbohydrates: 1g | Protein: 40g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Cholesterol: 129mg | Sodium: 343mg