Roast Pork Loin With Chermoula Recipes

ROAST PORK LOIN WITH CHERMOULA

Steps:

• Preheat oven to 325 degrees F. For the pork loin: Season generously with salt on all sides. Roughly chop thyme, rosemary leaves, sage, and garlic together so that they're combined. Set aside. Truss the pork loin for even cooking: Take five feet of butcher's twine; tie the twine around one end of the loin with a square knot, leaving the twine long on one end. Pass the twine under the loin about a half-inch down and bring it all the way around; tuck and tighten the string, closing the loop. Repeat until the entire pork loin is trussed. At the end, tie the two loose ends of the string together. Rub the herb/garlic mixture all over the pork.
• Slowly heat a shallow roasting pan over low heat. When pan is preheated, add 2 tablespoons olive oil and raise heat to medium. When the oil is hot and shimmering, add the pork loin, fat side down, and roll it around to sear on all sides, 1-2 minutes per side. Add more oil as necessary. Place in the oven for 40 minutes, until a thermometer registers about 138 F in the thickest part of the meat.
• For the chermoula vinaigrette: Heat a dry pan over medium-high heat and add the peppercorn, coriander, cumin, and fennel seed. Toast the spices, shaking the pan to avoid burning, about 2 minutes. When the spices are fragrant, remove from heat and place in a food processor along with sumac, Aleppo pepper, lemon zest and juice, salt, and olive oil. Pulse to combine; consistency should be loose but still a bit crunchy with spices. Set aside.
• Check pork after 40 minutes to see that it registers about 138 degrees F; increase oven temperature to 425 F. Place the pork back in the oven and cook another 5 minutes.
• Pork is done when a thermometer registers 145 degrees F (the temperature will continue to rise to about 150 F as it rests). Meanwhile, finish the chermoula by coarsely chopping cilantro and parsley and adding it to the vinaigrette. Pour the pan drippings from the pork into the vinaigrette and stir to combine. After the pork has rested and come to temperature, cut the twine off and slice. Serve with chermoula vinaigrette on top.

ROASTED PORK LOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
• Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

BALSAMIC ROASTED PORK LOIN

Steps:

• Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.

ROAST PORK LOIN

Steps:

• Preheat the oven to 375 degrees. Heat the oil in a large ovenproof skillet over high heat. Season the pork with salt and pepper and sear on all sides until golden brown. Combine the mustard and vinegar and brush over the pork. Transfer to the oven and roast the pork until a thermometer inserted in the center reads 145 degrees, about 35 minutes.
• Transfer the pork to a cutting board and tent with foil for 10 minutes. Remove strings, slice and serve with Fall Vegetable Cobbler (recipe below)
• Preheat the oven to 375 degrees. Whisk the broth and 1/4 cup flour in a saucepan over medium heat. Add the mustard and vegetables; simmer until thickened, about 2 minutes. Whisk in 2 tablespoons butter and salt and pepper to taste; transfer to a 3-quart baking dish.
• Whisk the remaining 1 3/4 cups flour, the baking powder and a pinch of salt in a bowl. Rub in the cold cubed butter with your hands until the dough resembles coarse meal. Lightly stir in 3/4 cup cream with a fork. Place big spoonfuls of dough (about 6) on top of the vegetables and brush with the remaining 1/4 cup cream. Bake until golden brown and cooked through, about 45 minutes. Scatter parsley on top.
• Prep Time: 30 minutes
• Cook Time: 1 hour