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Cumin Roasted Pork Loin

Cumin Roasted Pork Loin

Chef Brian Alberg

Red Lion Inn, www.redlioninn.com, Stockbridge, MA

Ingredients:

  • One 2½ lb. pork loin, trimmed, no bone
  • 1 Tbsp ground cumin
  • Salt and freshly ground pepper to taste
  • 1 rosemary sprig, chopped
  • ¼ cup olive oil
  • 4 cloves garlic, peeled and thinly sliced
  • ½ cup chicken broth
  • 1 cup diced canned tomatoes, drained

Method:

Preheat oven to 350 degrees.
Season pork with cumin, salt, pepper and rosemary.
On the stovetop, heat a large sauté pan with the olive oil over medium high.
Sear the pork loin, fat side down, until golden, about 4-5 minutes. Flip the pork loins over, and place the pan into oven for 40 minutes (or until an instant-read thermometer reads 145 degrees).
Remove pork from pan and set aside for 10 to 15 minutes.
Return pan to the stovetop and add the garlic slices.ᅠ Sauté garlic over medium high heat for 4-5 minutes. Add chicken broth and deglaze the pan, stirring up any brown bits. Add tomatoes, stir and reduce heat to low so that sauce can thicken.
Slice pork into thin slices. Transfer slices to a serving plate and pour sauce over pork.
Serves 6.

 

Recommended wine/beer for Cumin Roasted Pork Loin:

Domaine de Deurre Vinsobres 2005 [Rhone Valey, France]

What could be more enjoyable on a cool autumn evening than a roasted piece of pork loin accented with dazzling spices and a savory fine wine? For Chef Alberg's entrée, I would choose a traditionally styled Rhone wine. Hubert Valayer owns a tiny estate in the Rhone Valley's new Vinsobres appellation, and was only granted the right to remove the Cotes-du-Rhone moniker from their labels in 2005 -- so this is probably a new term to many viewers. But one taste of this high quality wine and you'll see why the residents of Vinsobres have risen above the generic term. Mssr. Valayer blends this wine from Grenache, Syrah and Mourvedre -- that's grown on hillside vineyards that are also planted with olive trees and lavender plants. This wine is outstanding refreshment for medium-bodied meat dishes, and in this particular case, the cumin will bring out the lovely violet and blackberry flavor in the wine.

 

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