10 minutes
This aromatic spice blend features toasted cumin, coriander, and fennel seeds, combined with ground cinnamon and allspice, perfect for enhancing the flavor of grill-roasted pork loin.
Cumin Seeds
tablespoons
Coriander Seeds
teaspoons
teaspoons
teaspoons
Ground Allspice
teaspoons
1. Toast Spices
Place a small skillet over medium heat and add the cumin seeds, coriander seeds, and fennel seeds. Toast these spices for about 2 minutes, stirring occasionally until fragrant.
2. Cool Spices
Transfer the toasted spices to a bowl and let them cool to room temperature.
3. Grind Spices
After the spices have cooled, grind them using a spice grinder until they form a fine powder.
4. Combine Ground Spices
Stir in the ground cinnamon and ground allspice until all the spices are well combined.
To avoid overcooking, use a meat thermometer and remove the pork at an internal temperature of 145°F (63°C).
Toasting spices like coriander seeds, cumin seeds, or peppercorns in a dry skillet releases essential oils and deepens flavors.
Let the pork loin rest for at least 10 minutes after cooking to allow juices to redistribute, ensuring moist and tender meat.
Sear the pork loin on all sides in a hot skillet before oven-roasting to create a flavorful crust and lock in juices.
Grinding spices fresh after toasting ensures vibrant flavors, as pre-ground spices lose potency over time.
Comments (0)