| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 teaspoon ground cinnamon
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne, or more, to taste
- Kosher salt
- 1 1/2 pounds pork loin roast
- 4 tablespoons vegetable oil
- 1 sweet onion, roughly chopped
- 2 cloves garlic, smashed
- 2 tablespoons freshly grated ginger
- 1 bunch fresh cilantro leaves
- 1 lime, zested
- 2 tablespoons olive oil
- 1/4 cup plain bread crumbs
- Kosher salt
- 1 1/2 tablespoons Dijon mustard
Instructions
- Preheat the oven to 375 degrees F.
- In a small bowl, mix together the cinnamon, cumin, cayenne, and salt, to taste. Rub the mixture all over the outside of the pork. In a large saute pan, heat the oil over medium-high heat and brown the pork roast on all sides, just until golden. Remove the pork to a sheet tray, fat side up.
- Meanwhile, make the herb crust: In a food processor, combine the onions, garlic, ginger, cilantro, and lime zest. In the same saute pan in which the pork was browned, add the olive oil and the onion mixture and cook until softened. Stir in the bread crumbs and cook another 1 to 2 minutes. Season with salt, to taste. Spread the mustard on top of the fatty layer of pork and then press the herb crust into it. Bake until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 30 minutes. Remove to a cutting board and allow to rest, covered for 5 to 10 minutes. Slice the roast, arrange on a serving platter and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 595 |
| Total Fat | 43 g |
| Saturated Fat | 9 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 36 g |
| Cholesterol | 107 mg |
| Sodium | 742 mg |
Reviews
This is a family favorite. I made this for my wife for her birthday initially a few years ago. Was worried that the kids wouldn’t appreciate it, but they did! Now we all enjoy it and it’s a requested main dish at our house. It is a lot of work but great for special occasions-like Easter this time. Easily five stars.
Great flavor but a lot of work
My family and I really enjoy this recipe at least twice a month.
Excellent! We cooked it only to 145 degrees and let it sit, covered, for about 5 minutes until it reached 150. I think 165 would have made it too dry–it was perfect at this temperature. I put in some dried parsley instead of cilantro (don’t like cilantro, but do like parsley and didn’t have fresh). I did watch the video after making it and see there were some difference. I did follow the recipe (not the video) and it was really good. Didn’t need to add any olive oil with the topping as there was plenty of oil left in the pan after browning the pork. Great flavors and a nice change for a pork loin!
Ten star recipe! The only substitution I made was parsley instead of cilantro, which I didn’t have. Otherwise exactly followed the recipe. I added a little broth with a tablespoon of flour to the pan, while the roast rested on a platter, and let it reduce to half. Superb!! Leftovers were also excellent! I can’t wait to make this again for more friends and family, when we can have people over again.
This recipe is one of my favorites from Food Network. I’ve made it dozens of times over the last seven to eight years. It’s full of flavor. The herb crusting keeps even modern, lean pork moist while roasting, and it serves in place of a gravy to add flavor on the plate. I make this recipe exactly as written, but of course I use a meat thermometer to determine doneness instead of relying on time. My number one d’Arabian recipe I also highly recommend to you: her pork loin layered with deli ham and cheese, with mushroom sauce. Look for it, too.
Tender and flavorful. Mustard was a great.
For a great tasting pork loin different from the barbecue tastings give this recipe a try.
My husband has never been a fan of pork, but I couldnt turn down a huge sale on pork loin at the store. I used this recipe and he LOVED it. Really great recipe that I’m stashing away for future use. Thank you!
This is an awesome recipe, with one caveat, the loin does not reach 160 degrees in 30 minutes. Perhaps the recipe should call for a tenderloin? I’ve made this three times, and if using a loin, the cook time is more like 1 hour for a quarter loin (serves 4) to 1 hour 30 minutes for a half loin (serves 8). The flavors are wonderful. I serve with mashed potatoes and roasted broccoli – take the loin out of the oven to rest and put the broccoli drizzled with olive oil and sprinkled with salt in at 425 for 25 minutes. The timing works well.