Herb roasted pork loin with rice pilaf.
Photo by Karen Hermann
Serves 4–6
2 teaspoons ground cardamom
2 teaspoons ground cumin
¼ teaspoon cayenne pepper
Kosher salt, to taste
3-pound pork loin
6 tablespoons olive oil, divided (more if needed)
1 large onion, peeled and roughly chopped
3 cloves garlic, peeled and smashed
2 tablespoons fresh grated ginger
1 bunch cilantro
1 lime, zested
½ cup plain breadcrumbs
3 tablespoons Dijon mustard
Rice pilaf
2 tablespoons butter, unsalted
½ medium onion, chopped
2 cloves garlic, minced
1½ cups jasmine rice
3 cups chicken stock, unsalted
¼ teaspoon kosher salt
¼ cup chopped roasted almonds, optional
1–2 tablespoons chopped parsley
Preheat oven to 350 F. In a small bowl, combine cardamom, cumin, cayenne and salt, then rub mixture all over pork loin. In a large skillet over medium-high heat, add 4 tablespoons oil and brown roast on all sides. Place the browned roast on a foil-lined sheet pan, fatty side up.
In a food processor, combine onions, garlic, ginger, cilantro and lime zest until ground but not liquified. Add 2 tablespoons oil to skillet, and sauté onion mixture until soft. Stir in breadcrumbs and cook an additional minute. Season with salt to taste. Spread mustard on the top of roast and press the onion herb crust into it. Bake until internal roast temperature reaches 160 F, approximately 1½ hours. (A good rule of thumb is 30 minutes per pound.) Start checking temperature at 1 hour of cooking time. Remove to a cutting board and cover. Rest meat for 10–15 minutes before slicing.
For the rice, melt butter and cook onions in a heavy-bottom saucepan for about 20 minutes until caramelized, adding garlic about halfway through cooking. Add rice and stir until thoroughly coated. Add stock and salt and bring to a boil. Lower temperature, cover and simmer for 15 minutes or until all liquid is gone. Stir in almonds and parsley.
Arrange sliced pork on a serving platter and surround with rice. Garnish with additional chopped cilantro.
Chef’s tip: Preserving and storing ginger. Purchase whole ginger root. Using a teaspoon, scrape the rough brown skin off the root. Place ginger in a zip-close freezer bag and store in freezer. This way, you will have ginger whenever your recipe calls for it. Then grate the portions you need to use and return to freezer. Ginger root will last 4–6 months in the freezer.