Roast Pork

Wow!  This really turned out yummy!  I bought a pork tenderloin on sale yesterday, but since it’s just two of us, I cut it into thirds, and frozen 2/3 of the loin.  With the other third, I tried to do something a little different and (hopefully) tasty.  (FYI- it worked!)  I don’t have exact measurements, so it will depend on how much meat you want to cook.

I used approximately:

  • 1 Tablespoon coriander seed
  • 1 Tablespoon celery seed
  • 1 Tablespoon cumin seed.

Toast these spices on the stove top a minute or two until fragrant.  Grind fine; add 1/2 teaspoon ground ginger, 1 teaspoon coarse salt, fresh ground pepper, and about a teaspoon of dried oregano.

Dry the pork with paper towels, rub the spices all over.  Cover and refrigerate all day.

Sear the meat in about 2 teaspoons of oil in a hot pan, browning all sides – about 5 minutes total.  To bake it, I used the Round Covered Baker by Pampered Chef. Cut one small onion in quarters, a large celery stalk and a large carrot into large pieces; place all on the bottom of the baker.   Place the seared pork on top of the vegetables, and add 1/2 to 1 cup of either apple juice or cider on the bottom (don’t pour over the pork.)  Cover and bake at 350 degrees Fahrenheit for about 1 hour, or until well done.  Remove from oven, let sit 10-15 minutes covered, slice and serve.


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