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Pork Loin Roast

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Ingredients

Warning0 allergens identified

Pork Loin Roast

3 pounds pork loin roast

1 tsp salt

1 tsp black pepper

1 ½ tablespoons olive oil

1 ½ teaspoons ground cumin

1 tsp coriander

1 tsp garlic powder

1 tsp dried thyme

Optional Dijon Cream Sauce

½ cup vermouthsub with your favorite alcohol or chicken stock

¾ cup chicken stock

½ cup heavy creamsub with additional chicken stock to make dairy-free

1 tbsp dijon mustard

2 teaspoons fresh thymesub with fresh parsley (chopped)

½ tsp saltor to taste

½ tsp black pepperor to taste

Instructions

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Instructions

Season the pork loin evenly with the salt and pepper on all sides and allow to come to room temperature for about 1 hour.

Preheat the oven to 400 degrees. Combine the olive oil, cumin, coriander, garlic powder and thyme in a small bowl. Rub the mixture evenly on the pork loin on all sides and place on a rimmed baking sheet.

Bake the roast for 30 minutes or until browned, then reduce the temperature to 350 degrees and continue roasting another 30 minutes or so until a thermometer inserted into the center of the roast registers 145 degrees. Begin checking for doneness after 45 minutes to ensure that the roast does not over cook, and tent with foil if it begins to brown too quickly. Add 1/2 cup water to the pan if the juices begin to burn at any time.

Remove from heat, tent with foil and allow the roast to rest for a minimum of 10 minutes. Slice, serve and enjoy!

Nutrition

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Tips & Tricks (5)

Use a Meat Thermometer for Perfect Doneness 🌡️
Insert a meat thermometer into the thickest part of the loin without touching bone—aim for 145°F for medium doneness, which ensures juiciness while maintaining food safety standards.
Let the Roast Come to Room Temperature 🌡️
Remove the pork loin from refrigeration 30-40 minutes before roasting to ensure even cooking throughout and prevent a cold center while the exterior overcooks.
Make the Spice Rub Paste with Oil 🧂
Mix your garlic powder, cumin, coriander, thyme, and black pepper with olive oil to create a cohesive paste that adheres better to the meat and creates a flavorful crust.
Rest the Meat Before Slicing 🥩
Let the cooked pork loin rest for 8-10 minutes loosely tented with foil—this allows juices to redistribute throughout the meat, preventing them from running out when you slice.
Deglaze the Pan for Sauce Depth 🍳
After removing the roast, deglaze the pan with vermouth over medium heat to dissolve browned bits, then add chicken stock before finishing with the Dijon cream for a restaurant-quality sauce.