Anch-Cumin Encrusted Pork Loin

Ancho-Cumin Encrusted Pork Loin

(based on a dry spice rub recipe of CMC Ken Arnone)

 

Dried Ancho Chilies, seeded, stemmed             2 ea.

Cumin seeds                                                    1 Tbsp

Coriander seeds                                              1 Tbsp

Mustard seeds                                                 2 tsp

Black peppercorns                                           2 tsp

Dried thyme leaves                                           2 tsp

Kosher salt                                                      2 ½ Tbsp

Onion powder                                                 1 tsp

Garlic powder                                                 1 tsp

Canola oil 1 cup

Pork Loin Roast                                              2-5lbs.

1- Mix together the ancho chilies, cumin seeds, coriander seeds, mustard seeds, and black peppercorns, and cook on a sheet pan in a 350 degree oven until toasted. Let cool completely.

2- In a spice grinder, add chili/seed mix to the thyme leaves, salt, onion powder, and garlic powder. Grind together into a fine powder.

3- Combine the fine powder with the canola oil and mix well.

4- Rub entire roast with the oil/ spice blend. Meanwhile, preheat oven to 320 degrees.

5- Sear all sides of the exterior of the roast in a frying pan. Note, the spice mixture will blacken. This is ok.

6- Finish cooking the roast in the preheated oven until it reaches an internal temperature of 140 degrees at the center. Allow to rest for a full 12 minutes before slicing.