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Spicy Pork Roast (Baked Pork Loin)

15/01/2021 by WHERES MY SPOON

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  • 1,2 kg/ 2.6 lbs boneless pork loin
  • 60 ml/ 2 fl.oz/ ¼ cup double/heavy cream
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon yellow mustard seeds
  • ½ teaspoon red chili flakes
  • 1 teaspoon black peppercorns
  • 1 teaspoon coarse sea salt


    1. Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
    2. Roast the coriander, cumin, and mustard seeds in a hot non-stick pan for about 2 minutes or until they begin to pop, shaking the pan very often and taking care that they don't burn. Transfer to a plate immediately.
    3. Pound the black peppercorns in a mortar and pestle until coarse. Add the roasted seeds and pound again. Add the red chili flakes and the salt and pound shortly.
    4. Dry the meat with kitchen towels. Place it in a large bowl and pour the cream on top. Rub the pork loin all over.
    5. Spread the spices on a large cutting board or plate. Turn the meat in the rub on all sides, the first side you turn into the rub will have more spices clinging to it.
    6. Place the pork, this side up, in a lightly oiled roasting pan and roast for 50 minutes or until the internal temperature of the pork reaches 60 degrees Celsius/ 140 degrees Fahrenheit. Don't overcook or the pork will be dry.
    7. Let rest for 10 minutes, the internal temperature will increase slightly during this time, reaching about 62 degrees Celsius/145 degrees Fahrenheit, which is the recommended internal temperature for juicy pork.

Category: Recipes Author: WHERES MY SPOON