March 24, 2005

Cornmeal and Cumin Coated Pork Loin

Cornmeal and Cumin Coated Pork Loan
from Gourmet (March, 2000)

1 1/4 lb boneless pork loin, trimmed
1 tsp kosher salt
2 tablespoons yellow cornmeal
1 tablespoon cumin seeds, toasted and coarsely ground
3/4 tsp ground cayenne
1 1/2 teaspoons olive oil

Preheat oven to 350 F.

Pat pork dry and season with salt. Stir together cornmeal and cumin and transfer to a plate. Turn pork in cornmeal mixture to coat well and discard any remaining mixture.

Heat oil in a 10-inch nonstick skillet until hot but not smoking and brown pork, turning, about 3 minutes. Transfer pork to a shallow baking pan and roast in middle of oven until a thermometer inserted diagonally at least 2 inches into pork registers 155 F, 30 to 45 minutes. Let stand, loosely covered, 10 minutes. Cut pork into 12 slices (about 1/4 inch thick).

Notes: I rubbed the pork loin with just a bit of coarse salt (the original recipe calls for seasoning with salt and pepper). The cayenne above is my own addition to the recipe, and gave it a nice little zing. Simple to prepare (and I got to use my mortar and pestle on the cumin seeds - fun!). Tender and just a teensy bit pink in the middle; very tasty.

Posted by Jennifer at March 24, 2005 9:59 AM


somewhat of a variation of peameal bacon..


Posted by: doug at March 26, 2005 10:33 AM

This was quite good, and using the spice and cornmeal mixture for the coating gave it a nice crust. The addition of the cayenne gave it just the right amount of heat too.

Posted by: Michael at March 27, 2005 1:06 PM

I used ground cumin, because that was all I had, and I threw it and the cayenne into a hot dry frying pan briefly to release more flavor (I am too cheap to do the right thing and buy more fresh spices). It came out so juicy and flavorful! I will definitely cook this again!

Posted by: monkey at April 2, 2005 10:24 PM

Tried this tonight. It was wonderful. Loved the cayenne pepper, gave the pork a real "bite" to it. Very crunchy! Yummy.

Posted by: Jennifer at July 21, 2005 8:10 PM
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