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Spiced Pork Loin Recipe
Dec 14, 2012 @ 11:11 AM
Posted by
Daily Value: 19%
Servings: 8
High-Protein
Dairy-Free, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 383Daily Value: 19%
Servings: 8
High-Protein
Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 9g | 14% |
| Saturated | 3g | 14% |
| Trans | 0g | 0% |
| Carbs | 24g | 8% |
| Fiber | 1g | 6% |
| Sugars | 19g | 0% |
| Protein | 48g | 96% |
| Cholesterol | 147mg | 49% |
| Sodium | 2958mg | 123% |
| Calcium | 77mg | 8% |
| Magnesium | 81mg | 20% |
| Potassium | 1047mg | 30% |
| Iron | 5mg | 27% |
| Zinc | 5mg | 31% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 1mg | 2% |
| Thiamin (B1) | 2mg | 150% |
| Riboflavin (B2) | 1mg | 45% |
| Niacin (B3) | 15mg | 76% |
| Vitamin B6 | 2mg | 89% |
| Folic Acid (B9) | 1µg | 0% |
| Vitamin B12 | 1µg | 20% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 1mg | 3% |
| Vitamin K | 3µg | 3% |
| Fatty acids, total monounsaturated | 4g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
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Astra
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.
INGREDIENTS
- 4 pounds pork tenderloin
- 2 cups apple cider vinegar
- 3/4 cup 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
DIRECTIONS
Blend the all of the spices in a coffee grinder.
Combine ½ cup of spice mix with the apple cider vinegar, salt, sugar, and water, and bring to a boil. Pour the liquid over the ice and when cool, add to the pork. Brine overnight. Remove the pork from the brine and dry on paper towels. Lightly sprinkle spice mix on the pork. Sear the pork in a large skillet over high heat and finish in the oven at 400 degrees until the internal temperature reaches 130 degrees. Let rest for 5 minutes, then slice and serve
Recipe Details
Servings: 8
