ROASTED GARLIC AND CHILE-CRUSTED PORK LOIN
Steps:
- Squeeze the roasted garlic pulp from each clove into a bowl. Add the salt, ground and flaked chiles, cumin, brown sugar, and olive oil and make a wet rub.
- Stab holes into the pork loin and insert a quarter of a garlic clove into each. Massage the wet rub all over the meat, pushing some of it in between the two loins. Do this ahead, cover, and refrigerate overnight for maximum flavor penetration.
- Fire up the grill, mounding a hot coal bed on one side. Just before grilling, season the meat all over with the salt and a grinding of black pepper.
- Set the meat directly over the coals to sear for 2 minutes, making sure to scrape onto the roast any of the coating rub stuck to the plate it was setting on. Sear the remaining 3 sides for 2 minutes each. Push the meat to the other side of the grill, away from the coals. Cover the grill and adjust the heat so that it's from 325 to 350 degrees F inside. Roast for about 1 hour, till the meat reaches an internal temperature of 150 degrees F. Pull the roast off the grill and let it rest for 15 minutes.
- Carve and serve immediately, or let it cool completely and then slice for sandwiches.
GRILLED PORK LOIN WITH HERBS, CUMIN AND GARLIC
Pork loin is an excellent cut to grill for a crowd. The cut is larger and more marbled with fat than a lean tenderloin, which is entirely different and should not be used as a substitute in this recipe. The pork loin has a richer flavor and meatier texture. Butterflying a loin helps it cook quickly and relatively evenly over direct heat, which is the easiest way to go on the grill. If you'd rather cook this in the oven, you can broil the meat: Place the pork, opened and flat, on a rimmed baking sheet, and broil it on low for 7 to 12 minutes per side, until done to taste.
Provided by Melissa Clark
Categories dinner, meat, main course
Time 8h40m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Butterfly the pork by slicing through it horizontally until you almost cut through, but leaving it attached on one side. Open the meat like a book. Depending upon the cut, it should be about 1 to 2 inches in thickness.
- In a blender, purée all of the remaining ingredients, scraping down the sides of the bowl as needed to get a smooth paste. (Add a little water if needed to make the mixture move.) Spread herb paste all over the pork, making sure to cover it thoroughly and evenly. Place the meat in a large resealable plastic bag (folding it back together like a closed book if necessary to fit it in the bag) and let marinate in the refrigerator for at least 8 hours, or up to 48 hours.
- Light the grill or heat to medium. Lay the pork out on the grill so it lies flat (like an open book). Cover grill and let cook until char marks appear on one side, 7 to 12 minutes. Use tongs and a large spatula to flip the meat. Continue to cook on the other side until the center of the meat registers 135 degrees on an instant-read thermometer for medium doneness, about 5 to 8 minutes longer. (The pork will continue to cook as it rests.)
- Transfer meat to a cutting board, cover loosely with foil and let rest for at least 10 minutes before slicing.
- Serve the pork slices garnished with red pepper flakes, lemon wedges, and basil and thyme leaves.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 0 grams, Protein 37 grams, SaturatedFat 3 grams, Sodium 417 milligrams, Sugar 0 grams, TransFat 0 grams
CUMIN-BAKED PORK CHOPS
This fast, easy recipe for succulent pork chops came to The Times in 1997, part of a deep dive on cumin by the writer Molly O'Neill. It is simple to prepare and can be a delicious end to a long day. Using crushed cumin instead of ground will give the chops a bit of fresh texture, but if you don't have cumin seeds, feel free to substitute.
Provided by Molly O'Neill
Categories dinner, easy, quick, times classics, main course
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees. Sprinkle the pork chops on both sides with salt, then brush each side with mustard. Rub the cumin and pepper into the mustard.
- Heat the oil in a large cast-iron skillet over high heat. Add the pork chops and brown for 2 minutes on each side. Put the skillet in the oven and bake until the chops are just cooked through, about 12 minutes. Divide among 4 plates and serve.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 10 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 5 grams, Sodium 550 milligrams, Sugar 0 grams, TransFat 0 grams
CORNMEAL AND CUMIN PORK LOIN
Make and share this Cornmeal and Cumin Pork Loin recipe from Food.com.
Provided by Tebo3759
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Season pork with salt and pepper.
- Mix cornmeal and cumin together.
- Turn pork in this mixture to coat.
- Heat oil in a skillet til hot but not smoking.
- Brown pork, turning, about 3 minutes.
- Transfer pork to a roasting pan.
- Roast at 350°F for 25 to 30 minutes until internal temperature registers 155°F.
- Let stand 10 minutes loosely covered.
- Slice and serve.
Nutrition Facts : Calories 359.8, Fat 25.1, SaturatedFat 7.2, Cholesterol 89.3, Sodium 74.9, Carbohydrate 3.6, Fiber 0.4, Sugar 0.1, Protein 28.6
CUMIN AND LIME ROASTED PORK TENDERLOIN
Make and share this Cumin and Lime Roasted Pork Tenderloin recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 500°.
- Trim the sliver skin or connective tissue from the tenderloins using a very sharp, thin knife.
- Place tenderloins on a rimmed nonstick cookie sheet; coat them with the lime juice, rubbing the juice into the meat.
- Drizzle olive oil over the tenderloins, just enough to coat (about 2 tablespoons).
- Season the meat with the cumin, coriander, salt, and pepper.
- Cut small slits into the meat and disperse chunks of the cracked garlic cloves into the slits.
- Roast for 20 minutes; remove from oven and let rest for a few minutes, tented loosely with foil.
- While the pork is cooking, preheat a skillet over med-high heat with 2 tablespoons olive oil and the butter.
- Add in the onions, jalapenos, bell pepper, chopped garlic, corn, salt, and pepper; cook 4-5 minutes, or until the onions are tender.
- Sprinkle with the flour, and continue cooking 1 minute.
- Whisk in the chicken stock and heavy cream; bring mixture to a simmer and then lower the heat to medium-low; cook until it is thick and creamy, about 5 minutes.
- Add in the parsley and cilantro; taste and adjust seasonings with salt and pepper.
- Slice the rested roasted pork; serve with spicy creamed corn.
Nutrition Facts : Calories 827.7, Fat 46.8, SaturatedFat 17.5, Cholesterol 224.4, Sodium 443.3, Carbohydrate 45.5, Fiber 5.5, Sugar 3.5, Protein 61.5
CORNMEAL-AND-CHILE-CUMIN COATED PORK LOIN
Categories Pork Roast Sauté Picnic Low Fat Quick & Easy Pork Tenderloin Cornmeal Spring Gourmet
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Pat pork dry and season with salt and pepper. 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).
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