Herb-Crusted Pork Loin
Serves: 4
Santiago Howell
1 January 1970
Based on User reviews:
61
Spice
45
Sweetness
53
Sourness
49
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tsp
Ground Cinnamon2 tsps
Ground Cumin680 g
Pork Loin Roast4 tbsps
Vegetable Oil2 cloves
Garlic (smashed)2 tbsps
Ginger (freshly grated)1 bunch
Cilantro Leaves (fresh)2 tbsps
Olive Oil1 cup
Plain Bread Crumbs1.5 tbsps
Dijon MustardDirections:
1
Watch how to make this recipe
2
Preheat the oven to 375 degrees F
3
In a small bowl, mix together the cinnamon, cumin, cayenne, and salt, to taste
4
Rub the mixture all over the outside of the pork
5
In a large saute pan, heat the oil over medium-high heat and brown the pork roast on all sides, just until golden
6
Remove the pork to a sheet tray, fat side up
7
Meanwhile, make the herb crust: In a food processor, combine the onions, garlic, ginger, cilantro, and lime zest
8
In the same saute pan in which the pork was browned, add the olive oil and the onion mixture and cook until softened
9
Stir in the bread crumbs and cook another 1 to 2 minutes
10
Season with salt, to taste
11
Spread the mustard on top of the fatty layer of pork and then press the herb crust into it
12
Bake until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 30 minutes
13
Remove to a cutting board and allow to rest, covered for 5 to 10 minutes
14
Slice the roast, arrange on a serving platter and serve