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.
