Herb-Crusted Pork Loin

Another successful Wednesday cooking night and dinner at the Chen’s last night. My girlfriend, Angel and I, made this for dinner for everyone. Well in fact, Angel did all the preparation work and I supervised because we had made this a previous time. Her husband fell in love with this dish a couple weeks ago when he requested pork chops for dinner. I found this recipe on the Food Network and I liked the recipe because of the simple ingredients available from my pantry and garden. I substituted the cilantro for parsley and lime for lemon, and paired it with roasted apples. The pairing of cumin and cinnamon may seem a little odd, but I like the earthiness of cumin and the sweet fragnance of cinnamon. This is definitely a keeper in my recipe books!

Herb-Crusted Pork Loin
Adapted from Melissa d’Arabian

Ingredients:1 teaspoon ground cinnamon2 teaspoons ground cumin1/4 teaspoon cayenne, or more, to tasteKosher salt1 1/2 pounds pork loin roast4 tablespoons vegetable oil

For the Herb Crust:

1 sweet onion, roughly chopped2 cloves garlic, smashed2 tablespoons freshly grated ginger1 bunch fresh italian parsley1 lemon, zested2 tablespoons olive oil1/2 cup plain bread crumbsKosher salt1 1/2 tablespoons Dijon mustard

Directions

1. Preheat the oven to 375 degrees F.2. In a small bowl, mix together the cinnamon, cumin, cayenne, and salt, to taste. Rub the mixture all over the outside of the pork. In a large saute pan, heat the oil over medium-high heat and brown the pork roast on all sides, just until golden. Remove the pork to a sheet tray, fat side up.3. Meanwhile, make the herb crust: In a food processor, combine the onions, garlic, ginger, cilantro, and lime zest. In the same saute pan in which the pork was browned, add the olive oil and the onion mixture and cook until softened. Stir in the bread crumbs and cook another 1 to 2 minutes. Season with salt, to taste. Spread the mustard on top of the fatty layer of pork and then press the herb crust into it.4. Bake until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 30 minutes. Remove to a cutting board and allow to rest, covered for 5 to 10 minutes. Slice the roast, arrange on a serving platter and serve.

Review: Such an amazing pork loin, it’s perfectly juicy. The flavorful herb-crust on top of the dijoned juicy pork loin is spot-on. This will be added to the kitchen staple recipes, because it’s easy to prepare and a great family dinner.

Similar Posts