Dinner Party Pork Loin Yield: 6-8 servings

This is a very versatile recipe. I used it for a pork loin…but you could use it on chicken, beef, or even a vegetarian dish where you use the rub on the tofu. Just smelling this rub made me hungry as the aroma is light and citrusy from the cumin & lime and savory from the garlic & onion. Enjoy!

RUB:
2 tsp. ground cumin

1/8 tsp. cayenne pepper

1/2 tsp. Kosher salt

1 tsp. garlic powder

1/2 tsp. onion powder

2 Tbsp. olive oil

1 pork loin {usually about 1 1/2- 2 lbs}

CRUST:

1/2 red onion

2 whole garlic cloves

1 pkg. of fresh cilantro, stems removed {sold in produce section in a clear plastic container}

1 Tbsp. fresh lime juice

2 tsp. olive oil

1/8 c. Panko breadcrumbs

2 tsp. yellow mustard

Preheat oven to 450 degrees.

Using a cast iron skillet or stainless steel skillet, place 2 Tbsp. olive oil in pan and heat on med-high heat. {It isn’t recommended to use nonstick skillets at this high of heat as they can release toxic fumes when heated to a high heat.}You want the pan hot before you add the meat {don’t heat so hot that the oil smokes}.

Add whole pork loin. Let meat sear for about 2 minutes, then roll 1/4 turn, sear 2 minutes, roll 1/4 turn…repeat until the entire roast is nicely seared and has a browned crust on it.

Place pork loin on a baking sheet.

Prepare rub by placing all ingredients in a small bowl & combine well, rub over entire top surface & sides of pork loin.

Prepare crust by placing all ingredients, except mustard, in a food processor. Pulse about 3 times to combine well. You want it to form a paste, but don’t blend it to death.

Brush yellow mustard onto top surface of pork loin with a pastry brush {I prefer silicone brushes so you don’t get bristles left on your food}. Spread remaining crust ingredients on top of  the mustard.

Roast pork for about 35-40 minutes, or until meat thermometer reads 145 degrees. Remove from oven, leave in pan and place aluminum foil over pork in a “tent” fashion. Let meat sit 15 minutes before cutting.

Especially with pork, a meat thermometer is a necessary tool. If you cook it until no pink remains, it will be dried out. When you remove the meat and let it sit, it can rise almost another 10 degrees. At 145, the meat will have a slight “blush” to it, where it is slightly pink. Years ago, it wasn’t safe to serve pork that had even a hint of pink, this was due to the threat of acquiring trichinosis. This was mostly related to the food the pigs were fed. Farming standards have changed and now you can serve pork with a slight hint of pink, as long as the thermometer reads at least 145 degrees, inserted in the thickets portion of the roast.

{provenance: Melissa d’Arabian”. I changed many ingredients, but wanted to give credit where credit was due }