Roasted Pork Loin

• 2 teaspoons mustard seeds
• 2 teaspoons dill seeds
• 1 teaspoon fennel seeds
• 1 boneless center-cut pork loin (about 3 pounds), tied at regular intervals
• 1 teaspoon olive oil
• Coarse salt and ground pepper
• Balsamic Gravy (recipe follows)

1. Preheat oven to 475F.
2. Crush the mustard, dill, and fennel seeds with a mortar and pestle, or wrap seeds in a kitchen cloth and press with a heavy pan.
3. Place pork in a 9-by-13-inch roasting pan.
4. Rub pork with oil; evenly coat with crushed seeds.
5. Season with salt and pepper.
6. Roast pork until browned, 25 to 30 minutes.
7. Reduce oven temperature to 350F; continue to roast (tent with foil if browning too quickly) until an instant-read thermometer inserted into thickest part registers 140F and pork juices run clear, 10 to 20 minutes.
8. Transfer pork to a cutting board (reserve pan for making the gravy).
9. Tent loosely with foil to keep warm.
10. Let rest 10 to 20 minutes.
11. To serve, cut pork against the grain into 1/4 inch slices, and serve with gravy.
12. (Per Serving)
13. Calories: 259
14. Fat: 9.6g (2.2g Saturated Fat)
15. Protein: 38.8g
16. Carbohydrates: 1.8g
17. Fiber: 0.4g

mustard seeds, dill seeds, fennel seeds, center, olive oil, salt

Taken from www.epicurious.com/recipes/food/views/roasted-pork-loin-387541 (may not work)