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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Honey and Spice-Cured Pork Roast Recipe

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This recipe for Honey and Spice-Cured Pork Roast is from Dennis's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cardamom pods
30 black peppercorns
18 juniper berries
6 whole allspice berries
1 1/2 teaspoons fennel seeds
Kosher salt
One 3 1/2-pound pork loin, trimmed and tied
3 tablespoons wildflower or tupelo honey
2 teaspoons olive oil
Directions:
Directions:
1. Using the side of a chef's knife, lightly crush the cardamom pods and remove the black seeds; discard the pods. Transfer the seeds to a mortar or spice grinder, add the peppercorns, juniper berries, allspice berries and fennel seeds and grind to coarse powder. Stir in 1 tablespoon of kosher salt.

2. Pat the pork loin thoroughly dry with paper towels and transfer it to a platter. Coat the pork with 2 tablespoons of the honey and pat the spice mixture all over the meat. Cover the loin with plastic wrap and refrigerate overnight. Let the meat return to room temperature before roasting.

3. Preheat the oven to 450º. Set the pork loin on a rack in a roasting pan, brush with the olive oil and season with kosher salt. Roast in the middle of the oven for 10 minutes, then turn the oven down to 350º and cook for 40 minutes longer. Brush the pork with the remaining 1 tablespoon of honey and roast for about 10 minutes longer, or until an instant-read thermometer inserted in the center of the meat registers 145º. Transfer the loin to a platter and let rest for at least 15 minutes before carving into thin slices.
Number Of Servings:
Number Of Servings:
8

 

 

 

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