Toasting spices is a great way to bring out their complex flavours and aromas. A hint of sugar in the spice rub helps to caramelize and create a crust on the pork.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2007
Ingredients
Method
In small dry skillet, toast peppercorns and cumin seeds over medium heat, stirring often, until fragrant, about 5 minutes. Let cool.
In spice grinder or using mortar and pestle, finely grind cumin and peppercorns. Stir in sugar and salt. Rub all over pork, pressing to adhere. (Make-ahead: Cover and refrigerate for up to 2 hours.)
In large ovenproof skillet, heat oil over medium-high heat; sear pork on all sides until well browned, about 6 minutes.
Roast in 400°F (200°C) oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 25 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes, reserving accumulated juices. Carve into 1-inch
(2.5 cm) thick slices; transfer to platter.
Meanwhile, in small saucepan, whisk together cream, cognac and mustard; boil for 8 minutes or until reduced to about 1/2 cup (125 mL). Stir in accumulated pork juices; pour over pork.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 224 mg
- Protein 28 g
- Calories 228.0
- Total fat 10 g
- Cholesterol 86 mg
- Saturated fat 5 g
- Total carbohydrate 3 g
%RDI
- Iron 16.0
- Folate 2.0
- Calcium 3.0
- Vitamin A 5.0
- Vitamin C 2.0
