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Spice-Rubbed Roast Pork Loin

Spice-Rubbed Roast Pork Loin

Trussing the pork loin prevents the herbs from shifting during cooking. What's more, it makes a beautiful presentation.

http://www.marthastewart.com/130742/spice-rubbed-roast-pork-loin
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  • Yield Serves 4

Ingredients

    • 4 tablespoons celery seed
    • 2 tablespoons very coarsely ground caraway seeds
    • Two 8-ounce pork tenderloins, trimmed of fat
    • 3 tablespoons Dijon mustard
    • Kosher salt and freshly ground black pepper
    • 2 large sprigs of sage
    • Kitchen string
    • 1 tablespoon extra-virgin olive oil
    • Seared Plums (http://www.wholeliving.com/130741/seared-plums)

Directions

  1. Preheat the oven to 400 degrees.
  2. Combine the celery seed and caraway seeds on a shallow plate and set aside. Brush the tenderloins with mustard all over. Season with salt and pepper and roll into the spice mix. Lay a sage sprig on each loin and truss every inch.
  3. In an ovenproof skillet over high heat, add the olive oil. Sear the loins on one side for about 1 minute. Turn the pork and place in the oven. Roast for about 7 to 9 minutes; turn and roast for 7 to 9 minutes more. The tenderloin will be medium when the internal temperature, taken with a meat thermometer, is 145 degrees for medium, 150 degrees for medium well.
  4. Remove the meat to a cutting board and let rest for 10 minutes. Cut into 1/2-inch slices. Arrange 3 slices on each plate and serve with the Seared Plums.

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