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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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this is such a delicious blend of flavors! it's not overpowering, just scrumptious. i think of this mainly as an autumn dish, but it's not limited to that, as any leftovers are also good cold. makes a great sandwich! prep time does not include overnight marinating. Ingredients:
4 cardamom pods |
30 black peppercorns |
18 juniper berries |
6 whole allspice |
1 -1 1/2 teaspoon fennel seed |
2 teaspoons kosher salt |
2 tablespoons honey |
3 lbs boneless pork loin roast |
Directions:
1. give the cardamom pods a good smack to open and remove the seeds.
2. add the cardamom seeds to the other whole spices and grind together in a spice grinder.
3. remove to a small bowl and stir in kosher salt.
4. pat roast dry with paper towels.
5. coat the pork all over with the honey. oil your fingers if you wish so the honey doesn't stick to them.
6. pat the spice mixture all over the roast. the honey helps it to stay put.
7. cover and refrigerate overnight. return to room temp before roasting.
8. preheat oven to 450.
9. put pork in a rack in a roasting pan and pop in the oven.
10. roast for 10 minutes, then turn oven down to 350.
11. roast for 50-60 minutes longer. the amount of time depends on how well done you like your pork. if you are unsure, aim for a 145 F internal temperature.
12. remove pork from oven, cover lightly with foil, and let rest 10-15 minutes before carving.
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