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