this is an excellent way to fix pork loin.
Harvest Pork Loin
Credit: Christopher Hirsheimer
Instead of using a metal rack, cook this roast on a bed of root vegetables, which can later be used to make a great Roasted Vegetable Stock.
2 bay leaves, crumbled
1 tsp. fresh oregano leaves
1 tsp. cumin seeds
1 tsp. sweet paprika
1 tsp. black peppercorns
Salt
1 4-lb. boneless center-cut pork loin
2 tbsp. olive oil
3 lbs. root vegetables, such as carrots, onions, garlic,
and parsnips, thickly sliced
1⁄4 cup fresh parsley leaves, chopped
1⁄4 cup fresh thyme leaves, chopped
Freshly ground black pepper
1. Use a small spice grinder or a mortar and pestle to grind and mix together bay leaves, oregano, cumin, paprika, peppercorns, and 1 tsp. salt. Rub spice mixture all over pork. Wrap in plastic wrap and refrigerate for 24–48 hours.
2. Preheat oven to 350°. Unwrap meat; tie with kitchen string to keep an even shape. Grease a large roasting pan with 1 tbsp. of the oil and layer vegetables on bottom of pan. Sprinkle with parsley and thyme, drizzle with remaining 1 tbsp. oil, and season to taste with salt and pepper.
3. Place meat on vegetable bed and roast for about 1 1⁄2–2 hours, or until the internal temperature reads 160°. (Meat will continue to cook after it's been removed from the oven.) Transfer meat to a serving platter, reserving vegetables for stock. Allow meat to rest for 20 minutes, then discard twine and slice. Serve with Roasted Autumn Vegetables.
Ratings & Reviews (4)
This recipe results in a well-flavored piece of pork. Whatever root vegetables that you have on hand (I decided against beets) will be geatly enhanced with the pork loin on top. Watch your cooking time!
I like this recipe very much. I didn't have time to let the seasonings soak into the pork for 24 hours, but I did it for 1 hour and it still turned out very good. I just cooked it on a bed of onions and peeled garlic cloves. The meat was very tender. I was a little skeptical about the combination of spices, but the flavor turned out really nice. I made roasted vegetables in a separate dish as I didn't want to cook them as long as the pork, which I think was a good idea. I will definitely make this again.
Very good recipe, well received and fairly simple. I don't think it matters at all whether you put the seasoned pork in the fridge overnight or for an hour.
Harvest Pork Loin
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