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

1. Heat the oven to 350°F (175°C).
2. 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.
3. 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.