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)
- Preheat oven to 475F.
- 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.
- Place pork in a 9-by-13-inch roasting pan.
- Rub pork with oil; evenly coat with crushed seeds.
- Season with salt and pepper.
- Roast pork until browned, 25 to 30 minutes.
- 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.
- Transfer pork to a cutting board (reserve pan for making the gravy).
- Tent loosely with foil to keep warm.
- Let rest 10 to 20 minutes.
- To serve, cut pork against the grain into 1/4 inch slices, and serve with gravy.
- (Per Serving)
- Calories: 259
- Fat: 9.6g (2.2g Saturated Fat)
- Protein: 38.8g
- Carbohydrates: 1.8g
- 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)