Friday, April 30, 2010

Spiced Up Pork Loin

I have tried to become a more savvy shopper when it comes to my weekly grocery store adventure. I used to check out recipes, find something that sounded good and make my shopping list based on my taste buds.
There's nothing wrong with that approach per say... but the Mr. and I love to watch our budget whenever and wherever we can. So I have become a huge fan of the store circular! You know, that fabulous ad that arrives in the mailbox mid-week? It showcases all the latest deals and specials happening at a store near you. Now, I check out what's on sale, then search my saved recipes to find a good match!
The Mr. bought me Cooking Light's Best recipes for 2010 and I have had several recipes marked for the past month. Spice Rubbed Pork Tenderloin sounded fab once I discovered pork loin was the special of the week at Kroger.
This recipe is packed full of flavor, but the cumin definitely dominates, so if you are not big on that spice this may not be the dish for you. Of course, you can always sub in another flavor.
I omitted the sugar (per the Mr.'s request) and instead added a little extra cinnamon. We also quadrupled the recipe and had to cook our loin considerably longer (about 70 minutes total) since I bought an almost 4 pounder. Whoops! More for leftovers...


Spice Rubbed Pork Loin (adapted from Cooking Light best of 2010):
- 1 tsp. sugar (I omited)
- 1 tsp. garlic powder
- 3/4 tsp. salt
- 1/2 tsp. allspice
- 1/2 tsp. ground cumin
- 1/4 tsp. dried thyme
- 1/4 tsp. ground nutmeg
- 1/4 tsp. cinnamon
- 1/8 tsp. ground red pepper
- 1 (1 lb.) pork tenderloin, trimmed (I used a 3.6 lb. pork loin)
- 2 tsp. EVOO

-Preheat oven to 350 degrees.
-Combine first 9 ingredients.Rub mixture over both sides of pork and let stand 20 minutes.
- Heat EVOO in large skillet over medium-high heat and brown pork, about 4 minutes on each side.
-Bake at 350 degrees for 15 minutes, turning pork over after 7 minutes, until thermometer reads 155 degrees.
-Let stand for 10 minutes before slicing.

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