New recipes

Spiced Pork Loin

Spiced Pork Loin

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

This loin of pork gets two doses of flavor — the first during the overnight brine, and the second the rub it’s seared and roasted in. Only a few simple steps result in an incredibly delicious and flavorful pork loin that’s great for large crowds and will easily become the star of your holiday meal.


  • 4 Pounds pork tenderloin
  • 2 Cups apple cider vinegar
  • 3/4 Cups sugar
  • 1/2 Cup salt
  • 2 quarts water
  • 4 Teaspoons cloves
  • 1/2 Teaspoon whole black pepper
  • 5 pieces star anise
  • 2 Teaspoons Sichuan peppercorns
  • 3 pieces green cardamom
  • 1 bag green tea


Calories Per Serving367

Folate equivalent (total)0.6µg0.1%

Riboflavin (B2)0.8mg45.6%

  1. For sauce
    • 6 bacon slices, cut in half
    • 6 cups canned low-salt chicken broth
    • 1 1/2 cups dry white wine
    • 1/2 cup red currant jelly
    • 1 1/4 teaspoons minced fresh rosemary
    • 3 tablespoons unsalted butter
  2. For pork
    • A mortar and pestle or even a coffee grinder can be used to grind the spices.
    • 2 teaspoons cumin seeds
    • 2 teaspoons coarse salt
    • 1 teaspoon black peppercorns
    • 1 teaspoon black cardamom seeds (from about 30 whole green or white cardamom pods)
    • 1 4- to 4 1/4-pound center-cut boneless pork loin (about
    • 1 tablespoon olive oil
  3. For roasting
    • 2 1/2 pounds large russet potatoes (about 5), peeled, halved lengthwise, cut into 2-inch pieces
    • 1 1/2 pounds large parsnips (about 4), peeled, cut into 2-inch pieces, thick portions halved lengthwise
    • 1 1/2 pounds large carrots (about 4), peeled, cut into 2-inch pieces, thick portions halved lengthwise
    • 8 large shallots, peeled, halved
    • 8 large garlic cloves, peeled
    • 3 large fresh rosemary sprigs
    • 6 tablespoons olive oil
    • 8 medium beets, peeled, cut into 1-inch wedges
  1. Make sauce:
    1. Cook bacon in heavy large saucepan over medium heat until crisp. Using tongs, transfer bacon to paper towels. Discard drippings from pan. Add broth, wine, jelly and rosemary to pan. Boil until reduced to 2 1/2 cups, about 35 minutes. Return bacon to sauce. Boil until liquid is reduced to 1 1/3 cups, about 10 minutes longer. Strain sauce into small saucepan. Add butter. Whisk over low heat until sauce is smooth, about 2 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
    1. Finely grind first 4 ingredients. Place pork in 13x9x2-inch glass baking dish. Rub oil, then spice mixture all over pork. Cover refrigerate 4 hours and up to 1 day.
    1. Position racks in center and bottom third of oven and preheat to 400°F.. Place potatoes, parsnips, carrots, shallots, garlic and rosemary in large roasting pan. Drizzle with 5 tablespoons oil sprinkle with salt and pepper. Roast on center rack 45 minutes, turning vegetables occasionally.
    2. Place beets in small roasting pan. Drizzle with 1 tablespoon oil sprinkle with salt and pepper. Remove large roasting pan from oven. Push vegetables to sides of pan, clearing space in center for pork. Place pork in center of pan. Return large roasting pan to center rack. Place pan with beets on bottom rack.
    3. Roast pork with vegetables until vegetables are brown and cooked through and thermometer inserted into center of pork registers 150°F., turning vegetables occasionally, about 1 hour. Roast beets until tender, turning occasionally, about 1 hour. Remove pork and all vegetables from oven and let stand 10 minutes.
    1. Place pork roast in center of large platter surround with all vegetables. Rewarm sauce over low heat, whisking constantly.

    • 1/2 teaspoon sweet paprika
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon garlic powder
    • 1 boneless pork loin roast (about 3 pounds)
    • For the Sour Cream Gravy:
    • 3 tablespoons butter
    • 1 medium shallot (finely chopped)
    • 1 clove garlic (minced)
    • 1/4 cup all-purpose flour
    • 1 1/2 cups low-sodium chicken broth
    • 1 cup sour cream
    • Salt and freshly ground black pepper to taste

    Combine the paprika, coriander, cumin, cinnamon, ginger, salt, pepper, and garlic powder.

    Heat oven to 425 F (220 C/Gas 7). Rinse the roast and remove any netting. Rub the roast all over with the spice mixture.

    Place the pork roast on a rack in a baking dish or roasting pan and roast it in the preheated oven for 10 minutes.

    Reduce heat to 350 F and continue roasting for about 1 to 1 1/4 hours, or until an instant-read thermometer or oven probe in the center of the thickest part of the roast reaches at least 145 F, the minimum safe temperature for pork, according to the USDA.

    Remove the roast to a warm platter, tent with foil, and let it rest for 5 minutes before slicing.

    Serve the roast with the sour cream gravy, below, along with mashed or baked potatoes and corn, steamed broccoli, or green beans. Seasoned bread or cornbread dressing also goes well with pork.

    Sour Cream Gravy

    Melt the butter in a medium saucepan over medium-low heat. Add the finely chopped shallot and the minced garlic. Saute for 2 minutes. Stir in the flour until well blended. Cook, stirring, for 2 minutes longer. Add the chicken broth and continue cooking, stirring constantly, until the sauce has thickened.

    Whisk the sour cream into the sauce mixture. Cook just until the gravy is well blended and hot. Do not boil.

    Remove the gravy from the heat and add salt and freshly ground black pepper, to taste.

    Recipe Summary

    • 2 tablespoons butter
    • ½ teaspoon cayenne pepper
    • 1 teaspoon dried oregano
    • ½ teaspoon ground black pepper
    • ½ teaspoon dried thyme
    • ½ teaspoon ground mustard
    • 2 cloves garlic, minced
    • 1 (4 pound) pork loin roast
    • salt and pepper to taste
    • 1 tablespoon olive oil
    • 2 carrot, cut into 1/2 inch pieces
    • 1 red bell pepper, cut into 1/2 inch pieces
    • 1 stalk celery, cut into 1/2 inch pieces
    • 1 large onion, cut into 1/2-inch pieces
    • 3 tablespoons all-purpose flour
    • ½ cup chicken broth

    Preheat oven to 300 degrees F (150 degrees C).

    Melt the butter in a small skillet over medium heat. Stir in the cayenne, oregano, pepper, thyme, mustard, and garlic. Cook for 1 minute. Use a paring knife to make several small incisions in the fat side of the meat. Stuff the slits with the spice mix, and rub the remaining mix over the surface of the meat. Sprinkle the roast with salt and pepper.

    Heat the olive oil in a roasting pan over medium heat. Put the roast in the pan, and surround with the carrots, red pepper, celery, and onion. Lightly salt and pepper the vegetables. Place roasting pan in preheated oven, and cook for 1 hour and 45 minutes. Increase the oven temperature to 425 degrees F, and cook for an additional 15 minutes to brown the meat. Cook until meat is 145 degrees F (63 degrees C). Remove roast from pan, and let stand 10 minutes before slicing.

    Place the roasting pan, with the pan juices, over medium heat. Whisk the flour into the hot drippings, and cook for 3 minutes. Pour in the chicken stock and cook, whisking occasionally, for 6 minutes. Strain sauce, and serve with the sliced pork roast.


    We were blown away by how good this was (easy too!). Very tender, flavor amazing, short cooking time on the grill. I rounded out the menu with grilled vegetables and a quinoa salad. 3 lbs of pork served five people with enough for some leftovers for the next evening for three. I prepared it the day before and left it in the fridge overnight.

    Easy and delicious! I dropped the grilled cheese and served it with couscous with sauteed onions, chopped prunes, and almonds.

    Fabulous! Made as written but added caper sauce as suggested and also roasted sweet potatoes in extra marinade. So good!

    get in my belly. we've made this quite a few times..ALWAYS have leftovers which make my co-workers exceptionally jealous

    Awesome. Followed other reviewers and made a dry rub, then sprayed a little olive oil on the pork as it marinated. I had caraway seeds and ground them, as they definitely added a certain nuttiness that only caraway can. I marinated the pork for about 2 hours, as it seems like the time doesn't matter much. I think think this rub would be great on chicken, goat, or any meat, quite frankly. I had plenty left over and plan plan to try it on other meats or even an oily fish, like Blue, Mackerel, etc., but definitely not Salmon!

    Easy and fast. Will make it again

    Have made this many times, my family loves it. I do not add the oil to the spices, (when I tried it once I found it diminished the flavors of the spices) I just treat it like a dry rub and put it on only about 20 minutes before grilling. It is awesome. Serve it with homemade naan and yogurt with capers and herbs.

    Excellent! This makes a generous amount of marinade. I reserved 3 Tbsp and tossed it with chunks of sweet potato and butternut squash which I roasted in the oven at 375 (convection) until tender. Also oven roasted the pork tenderloin on a separate tray - same temp. Do try it with the Creamy Caper Sauce as others suggest! Will try with lamb next.

    Delicious flavors. The butterflied tenderloin was a new idea and perfect since our grill ran out of gas and it had only been on for 4 minutes! Added some leftover marinade to the yogurt since only had it on for the pork for one hour. Now I'm looking for more Moroccan dishes to accompany this.

    This has become a family fave. I serve it with tzatziki sauce on grilled garlic naan. Great for camping and picnics - I make the meat ahead and assemble sandwiches when we are ready to eat them.

    Who knew these spices could be so bland! Tried it with yogurt and the "flavor" really disappeared. Will not bother with this recipe again. Pork tenderloin has more flavor than this rub.

    Delicious! The flavors complement each other so well!

    I would just love to see this served in a muslim country!!

    I never thought of butterflying a pork tenderloin like Miss Matlock, but what a great idea! Made the recipe as is (no caraway seeds), marinated about 6 hours, "grilled" on a cast iron grill pan for about 9 minutes--perfectly yummy! Served with creamy caper sauce with a dash each of harissa and Dijon. Can't wait for leftovers tonight!

    Fabulous! This is now our go-to pork tenderloin recipe. It yields the MOST tender, tasty meat! We tried oven-baking on foil -- but that allowed oil to pool, instead of drain off the meat. BBQ is the way to go. We just used the left-overs in another Epicurious recipe: MOROCCAN-SPICED PASTITSIO WITH LAMB AND FETA, with lots of substitutions, as you can imagine. We used the pork instead of lamb, gouda for feta, and omitted the spices, as the meat held more than enough (for us). It is also fabulous!

    I am excited to try this. is this served on the grilled pita like a gyro or is the bread just a garnish?

    I love this recipe and have made it several times for dinner parties to rave review. I have served it with pistachio salsa verde from another Epicurious recipe and this is now my go to finish

    We loved it. Didn't have ancho chili powder so used a mix of regular and Chipotle. (Love the kick of the Chipotle). No Caraway, replaced with dill. Rubbed on the pork, let sit for about an hour then on the grill. disappeared quickly and everyone loved it!

    I made this tonight. Did not have time for marinade. Just added a little olive oil to the spices and sugar and rubbed it on both sides of the flattened pork. Seared it on the stovetop in a hot pan with thin coating of olive oil for just a few minutes per side to form a slight crust. Finished it in a 375 degree oven for about 30 minutes. Served with grilled naan, yogurt and dried figs. The meat was tender and delicious. Lovely blend of flavors with the spices, tangy yogurt, and sweetness of the figs. Our whole family loved it, including two teenagers. Will keep the recipe and try it on the grill next summer. Too cold in Maine for that now!

    Really disappointed with this preparation, which was surprisingly bland. Despite the flavorful spices, the pork (which I marinated overnight) was completely unremarkable. I suspect it would be better as a dry rub on chops, but won't be bothering to try it again.

    This is an awesome spice rub! And I served the pork with the creamy caper sauce from the recipe ɼrisp Pork Medallions with Creamy Caper Sauce' on this site. Even my 2.5yr old liked it!

    My husband and kids completely went crazy for this! Even my five year old ate it up. Served it with the creamy caper sauce from the recipe, Crisp Pork Medallions with Creamy Caper Sauce on this site. We did grill it a little longer than Iɽ suggest, we took it off at 142 but it climbed to 147 when tented, next time I'll pull it at 138-140. Also, I didn't bother butterflying the pork because I'm lazy. Super easy, it will be in our regular rotation for sure.

    We BBQ on a rotisserie for this recipe. We didn't marinate it long enough. I'll try it again for sure and and next time do it over night.

    Husband loved this dish! We didn't bother butterflying it. I added some lemon juice, salt and olive oil to the yogurt and served with brown rice. Will add it to our weeknight meals we love!

    This is an excellent recipe -- flavorful, easy to cook, and makes great leftovers. I ground the cumin, coriander and cinnamon by hand, all other ingredients were as is you can make it without caraway seed, but i want to try it next time to see the difference, i'm sure it will be just as good if not better I think dark brown sugar works ok too (that's all I had on hand). I served it with an Indonesian sambal sauce on the side, saffron rice pilaf and a simple green salad w/oil & vinegar dressing it's definitely a do-over dish

    How to Make Easy Spiced Pork Chops

    Grab a large plastic sealable bag (and preferably place it in a baggy stand – you DO have one of those, don't you. ) and add olive oil, lemon juice, Worcestershire sauce, paprika, onion powder, ground cumin, garlic paste and salt and pepper. Squish it around to mix everything together.

    Add the boneless pork chops and massage the marinade sauce around the meat. I did this while my grill pan was heating up – so the meat was in the spice mix for only about five minutes!

    Season the chops with salt and pepper on both sides, and discard the sauce. Cook the chops until cooked through, about 4-5 minutes on each side for chops with an average thickness.


    Step 1

    Freeze pork tenderloin until firm around the edges, 30–45 minutes.

    Step 2

    Combine chili paste, brown sugar, ginger, garlic, 2 Tbsp. soy sauce, and 2 tsp. sesame oil in a resealable plastic bag (or medium bowl if you aren’t feeling the plastic). Thinly slice pork with a long sharp knife. Add to marinade, seal bag, and knead to thoroughly coat. Let sit at least 10 minutes and up to 2 hours.

    Step 3

    Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. When oil is very hot, add half of pork in a single layer season very lightly with salt. Cook, undisturbed, increasing heat to high if needed, until dark brown underneath, about 1 minute. Toss pork, breaking up with tongs or a wooden spoon, and continue to cook, tossing, until cooked through, about 1 minute more. Transfer to a plate. Repeat with another 1 Tbsp. vegetable oil and remaining pork (you may want to briefly remove skillet from heat when adding more oil so it doesn’t spatter). Wipe out skillet.

    Step 4

    Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high. Add carrots and cook in a single layer, undisturbed, until beginning to soften and brown underneath, about 2 minutes. Add collard greens and toss to wilt. Cook, tossing occasionally, until vegetables are crisp-tender, about 2 minutes.

    Step 5

    Combine vinegar and remaining 1 Tbsp. soy sauce and ¼ tsp. sesame oil in a small bowl.

    Step 6

    To serve, divide rice among bowls and arrange pork and vegetables over. Top each with some scallions and a spoonful of gochujang drizzle with dressing.

    Related Video

    I just made this for dinner and am giving it 4 forks-it was delicious and very easy to make. I browned the tenderloin in my cast iron skillet, baked for 30 minutes on convection roast and it came out just right. It was not pink, but still moist and tender. I used a cherry bourbon for the sauce (doubled it!) and it was very tasty- added salt and pepper to the sauce also. I almost didn't make this because of the most recent reviews, but am very glad that I did.

    Quite blah. Let it marinate overnight and flavor didn't really develop as i hoped. Sauce did nothing for me. There are better things to do with pork t-loin.

    I was underwhelmed with this recipe. I used less salt because a previous reviewer felt it was waaaaay to salty. Perhaps they used table salt. I used the course salt and wished I added the whole tsp as called for. The recipe title was spiced pork so i thought it was going to have more of a "kick". I found it to be rather bland. The sauce was good, but not great, again, a bit bland. If I were to make it again, I would double the spice rub for more flavor. I did the the sauce as other reviewers recommended and my kids enjoyed pouring it over rice. I think there are more interesting recipes on this site, although this recipe was easy to make.

    Waaayyy too salty and we like some salt. I wish I had read the reviews before making the rub. Definitely use half the salt. I used fresh thyme which was good, but again overpowered by the salt

    I only had an hour before cooking and still put the rub on and put it in the fridge. It came out with a great tasting crust and was really easy to prepare.

    This was easy and good. Marinated for four hours, and it had good flavor. Also doubled the sauce.

    I had high hopes for this b/c the reviews were so great. I found the marinade flavors were just way too much and overwhelmed the whole thing (as well as my side dishes). Maybe better if marinate for just an hour? Also think would be better on a grill. I tried using gran marnier as some suggested, but with cream -- the result was reminiscent of a creamsicle. So I tossed it, and made a new sauce to resemble the one the original recipe called for. Used cream, brandy, and demi glace. It was ok. Weird to add sauce to something that's already over-the-top garlicky. Probably no suace would be better. I make pork tenderloin often, and hoped this would be a great one (esp. as it's so easy). But I have to say, I really didn't like it. My guests seemed underwhelmed as well. Politely said they liked it, but no one raved or said much of anything else. Oh well.

    made it twice, delicious! Sauce much much better with 15% cream. milk after boiling became weird looking.

    This is great! Almost too easy I didn't try it at first because I thought as simple as it was, the taste might be boring. Just the opposite it is the best pork tenderloin I have ever had! I make the sauce with brandy and heavy cream and it is lovely.

    Excellent recipe! Made for my husband's birthday dinner and he loved it! Took other reviewers suggestions and cut salt in half. Agree with doubling sauce. I used half and half but next time will probably stick with whole milk for a creamier sauce (it quickly got thick on sitting)--it was still very good. Used Grand Marnier instead of brandy as one cook suggested and it turned out very flavorful. Highly recommended recipe!

    I've made this several times the meat is great but I didn't care for the sauce as the recipe written so I've tweeked it. I deglaze the pan with dry sherry, add a packet of McCormick's pork gravy mix (tacky, I know, but this turns out very nicely), a can of cream of mushroom soup, and a bit of milk or cream. This sauce is delicious. Even my 7-year-old nephew, the world's pickiest eater, has 3rds or 4ths. And every time I talk to my sister, she says "I have a pork tenderloin - can you come over and cook?" I strongly recommend this twist on the sauce. It's much better than the orginial recipe.

    This was good, but not great or a "Company" dish. The pork was very tender, the sauce was okay, and my family enjoyed it. I will make it again because it is a good weeknight meal due to its simplicity. I wish I didn't have to use whole milk.

    Easy and so delicious! The meat had a wonderful flavor, and was so tender you could cut it with a fork.

    this was a great way to cook a tenderloin..i didn't like the sauce. i thought it took away from the tenderloin..otherwise quite yummy.

    Simple, wonderful flavor and elegant presentation. We will continue to devour this dish for many years to come.

    This pork tenderloin recipe is simple to prepare but the end result makes it seem like it is way more complicated - delicious! It is quickly becoming a frequently requested recipe.

    I was leary as it looked too simple - my wife could probably even make this! Smallest package of tenderloin I could find today was over two pounds so I cooked it all. The two of us wolfed it down, and right about now I feel as pregnant as she is. In other words it was great. I probably shouldn't mention my rookie mistakes (or more accurately, my Jack Daniels-inspired mistakes) but. the handles of the skillet get hot in the oven (yup four - count it, FOUR - times. ) and milk boils over easily, especially when you quadruple the sauce (double as everyone is saying, plus I made a double recipe.) Ok, enough about that make it and like it!

    The recipe was quick and easy. Everyone raved about it. The tenderloin was juicy and very tasty so good in fact that I've sent a copy to my mom.

    Very simple and delicious. I doubled the sauce as suggested by another cook. All my friends and family love this.

    Made this for a dinner party and it went over really well. Question: Has anyone substituted red wine for the brandy? I thought that might be better. I am going to make it again and thought about making that change

    I read all of the reviews and thought, yeah right, something this easy can't be that good. Well, all of you were right! This was sensational! I did take the advice to double the sauce and was glad I did. I think this is good enough for company, but easy enough for every day. My teenaged son enjoyed it as well. I will certainly make this again!

    In a word, FABULOUS! I highly recommend doubling the sauce. This dish is great served with rice pilaf, as the sauce tastes amazing on the rice, too! Enjoy!

    Have served this several time for family and friends - a consistent winner. The only change Iɽ suggest is to double-up on the sauce. A wonderful dish!

    This was excellent! My family loved it. Would definitely make again.

    I agree, it was a bit salty, but not bad, actually. I'll cut the salt in half and add more spice, I think. I used non fat half and half, and the sauce was wonderful. Try it, use sea salt, not as much as called for and lovelovelove the results for almost zero work!

    Brown Sugar Spiced Pork Loin

    The combination of warm spices results in perfection when rubbed on the pork loin. And the glaze? Oh, the glaze. I could have eaten it by the spoonful. The cooked pork is mouthwatering in it’s velvety, slightly spicy, slightly sweet sauce and this has become my go-to recipe for pork.


    • FOR THE RUB:
    • 2 teaspoons Salt
    • ½ teaspoons Black Pepper
    • 1 teaspoon Ground Cumin
    • 1 teaspoon Chili Powder
    • 1 teaspoon Cinnamon
    • 2-½ pounds (about 2) Pork Tenderloins, Each Tenderloin Cut Into Two Chunks
    • 2 Tablespoons Olive Oil
    • _____
    • 1 cup Packed Dark Brown Sugar
    • 2 Tablespoons Finely Chopped Garlic
    • 1 Tablespoon Tabasco Sauce


    Preheat oven to 350 degrees F.

    In a small bowl, stir together salt, pepper, cumin, chili powder, and cinnamon, then coat the pork with the spice rub. Heat the oil in an ovenproof 12-inch heavy skillet (I used my cast iron skillet) over medium high heat until the oil is hot and rippling. Brown the pork, turning, about 4 minutes total. Leave pork in the skillet. If you don’t have an ovenproof skillet, brown the pork in a skillet and transfer it to a foil-lined baking pan (like a 9X13-inch). I’ve done both and either method works great.

    Stir together the brown sugar, garlic, and Tabasco and spread the mixture on top of each tenderloin. Roast in the middle rack of the oven until a thermometer inserted diagonally in center of each tenderloin registers 140, about 25 minutes.

    Let pork stand in the skillet at room temperature for 10 minutes prior to cutting it. The temperature will rise to about 155 while standing. Slice on the diagonal and serve, spooning the sauce from the skillet on top of the pork.

    I thought it was great n delicious, the meat was succulent, spices were perfect balance, no change at all

    And the dripping for that pork made a wonderful gravy for mashed potatoes .

    Not accurate, temp was way off based on rescipie, ruined my Christmas eve dinner

    Ok, I think when he says fat trimmed to a quater inch I think he is implying that he has indeed taken off the fat and rind in one piece and trimmed it to a quater inch then put it back on again by tying.

    Amazing pork recipe! With alterations: I brined the 5.5 lb. French cut pork loin in a combination of salt, molasses, garlic, and thyme for about 12 hours. Then I created a butter-based (vs. olive oil) rub and buzzed that along with fresh thyme and rosemary, a ton of garlic, salt, pepper. I let it sit counter top for about 45 minutes before going into the oven. I went with @Tony Leonard's comment below regarding temperatures. Traditional oven, 450 for 45 minutes, then reduced the oven to 325 for another 20 minutes with temp in. When the internal temp was 130, I removed and rested for about 15 minutes. The temperature continued to rise to 155. I'll definitely make this again, but I would pull the pork loin out at an internal temperature of 120 in the future due to that temperature rise. The brining saved it - it was the most incredibly moist pork I've ever had, and my guests raged.