This recipe is inspired by a recipe in Gourmet magazine September '09. Their recipe called for beef tenderloin but this rub can work with just about anything. I especially like the uniqueness of ground whole cloves in the rub.
INGREDIENTS
- 1 1/2 tsp White peppercorn
- 1 1/2 tsp coriander seed
- 1 1/2 tsp cumin seed
- 1/2 tsp ground mustard (it's better if you have mustard seed)
- 1/2 tsp whole cloves
- 1/2 tsp fennel seeds
- 1/2 tsp ground cardomom (seeds from pods if you have it)
- 1/2 tsp cinnamon
- 1 1/4 tsp kosher salt
- 2-3 lb pork loin
- 2 T olive oil
DIRECTIONS
Combine dry ingredients and toast in a dry hot pan (not Teflon) until seeds start to brown slightly. A little at a time, grind with mortar and pestle. Rub over loin, including ends. You can do the night before if desired. Add olive oil to pan and brown pork loin 3 to 5 minutes on both sides. Place loin in covered roaster and bake in 350F oven until it is 120F on the inside. This takes around 45 minutes. Remove and let sit 10 minutes before slicing.
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