16
450
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Ingredients

  • 1 teaspoon cumin seed
  • 1 teaspoon coriander seeds
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon black peppercorns
  • 1 teaspoon ancho powder
  • 1 teaspoon Mexican oregano (dried)
  • 1 cinnamon (2-piece Mexican, Ceylon* or 1 teaspoon ground cinnamon)
  • 1 tablespoon coffee (freshly gound)
  • 1/4 cup vegetable oil (divided)
  • 3 pounds pork loin roast
  • 10 ounces frozen cranberries
  • 3/4 cup sugar
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1/4 cup dark rum
  • 1/4 cup water

Directions

  1. Place the cumin and coriander seeds in a small skillet, set over medium heat; toast the spices until fragrant, about 2 minutes.
  2. Place the cumin, coriander, salt, peppercorns, chile powder, oregano, and cinnamon in a spice grinder (or use a mortar and pestle); grind to a fine powder. Combine the ground spices with the coffee. Rub one tablespoon of the oil all over the surface of pork loin. Rub the spice mixture over the surface of the pork, making sure to coat all sides. Place the pork in a zip-top bag or non-reactive container, and refrigerate for 24 to 48 hours.
  3. In the meantime, make the cranberry relish: In a medium pan set over medium-high heat, combine the cranberries, sugar, zest, juice, rum, and water; heat, while stirring for 2 minutes. Cover, lower the heat to medium-low and simmer for 10 minutes. Remove from the heat and bring to room temperature (the relish will thicken as it cools). Transfer to a bowl; cover and chill for at least 2 hours or up to 4 days.
  4. When ready to cook the pork: Preheat the oven to 375 degree F. Heat the remaining oil in a large, ovenproof skillet set over medium-high heat (if you don’t have an oven-safe skillet, line a baking sheet with parchment paper; set aside). Remove the pork from the bag and place it on the hot pan. Sear the pork on all sides until browned, about 4-5 minutes total. Place the skillet in the oven (or transfer the pork to the prepared baking sheet and roast in the oven); cook until the internal temperature reads 150 degree F, about 45 minutes.
  5. Allow the pork to rest for 15-20 minutes before slicing and serving with the cranberry sauce.
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NutritionView more

450Calories
Sodium22%DV520mg
Fat32%DV21g
Protein71%DV36g
Carbs8%DV25g
Fiber12%DV3g

PER SERVING *

Calories450Calories from Fat190
% DAILY VALUE*
Total Fat21g32%
Saturated Fat4g20%
Trans Fat0g
Cholesterol110mg37%
Sodium520mg22%
Potassium670mg19%
Protein36g71%
Calories from Fat190
% DAILY VALUE*
Total Carbohydrate25g8%
Dietary Fiber3g12%
Sugars20g40%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.