March 28, 2010

Cumin Dusted Pork Loin with Candied Orange Sauce

This dish comes together quickly for a weekend family meal. Toast 1 1/2t cumin seeds in a dry skillet until fragrant. Mix together the toasted cumin seeds, 2 garlic cloves, 1/4-1t red chile pepper flakes, 2t orange zest, 1t sea salt, 1/2t black pepper and pound into a paste using a mortar & pestle, or pulse together in a food processor. Rub the paste onto a 1 1/2lb-2lb pork loin, cover and leave in the fridge to marinate for 3-5 hours, pull the pork out of the fridge 30-45 minutes prior to roasting.

Preheat the oven to 45o degrees F. Place the pork in a roasting pan on the center rack in the oven and roast for approximately 20-25 minutes. Reduce the oven temperature to 325 degrees F and roast for approximately 10-15 minutes until the internal temperature is somewhere between 140-145 degrees F.

Pull from the oven and let rest at room temperature for 10 minutes prior to slicing.
Meanwhile, bring the juice of an orange and scant 1/2 cup of honey to a boil, reduce by half or until the sauce coats the back of a spoon.

Pour over sliced pork loin and serve with fresh orange slices.

Buon Appetito!

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