Crown Roast of Pork With Rice d'Orange Recipe

Use a coffee grinder dedicated to spices or a mortar and pestle to grind your whole spices. The coarse grind gives the pork a wonderfully textured crust and won’t burn the way a finely ground rub might. Roast the pork loin at night when the kitchen is cooler.

Pork Loin Sandwich with Mustard & Apple Butter

1 tablespoon coarsely ground cumin seeds 1 tablespoon coarsely ground mustard seeds 1 tablespoon coarsely ground coriander seeds 2 pounds boneless pork loin, tied 3 tablespoons olive oil 8 slices hearty pumpernickel or other dark bread 1/2 cup apple butter 1/4 cup coarse-grain mustard Salt and freshly ground black pepper to taste

Heat the oven to 350°F. Combine the cumin, mustard and coriander. With your hands, pat the spices all over the pork loin. Sprinkle with salt and pepper. Heat the olive oil in an ovenproof, heavy-based pan over medium-high heat. When the oil is hot, add the pork and sear it on all sides. Put the pan in the oven and roast the loin until a meat thermometer registers 145°F, 40 to 50 min. (The pork will continue to cook out of the oven.) Let cool.
Cut the cooled pork loin into thin slices. For each sandwich, spread a generous amount of Apple Butter on one slice of the bread; spread the mustard on the other. Pile the slices of pork on one side and top with the other.

Makes 4 servings.

Recipe and photograph provided courtesy of Fine Cooking.