Spiced Pork Loin

Astra

Ingredients

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

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.

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

Nutrition

Calories per serving:

366 calories

Dietary restrictions:

High Protein Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:

18%

Servings:

8
  • Fat 67g 103%
  • Carbs 169g 56%
  • Saturated 22g 110%
  • Fiber 6g 24%
  • Trans 1g
  • Sugars 152g
  • Monounsaturated 26g
  • Polyunsaturated 11g
  • Protein 378g 755%
  • Cholesterol 1,179mg 393%
  • Sodium 23,438mg 977%
  • Calcium 360mg 36%
  • Magnesium 584mg 146%
  • Potassium 7,803mg 223%
  • Iron 24mg 134%
  • Zinc 35mg 235%
  • Phosphorus 4,510mg 644%
  • Vitamin A 4µg 0%
  • Vitamin C 2mg 4%
  • Thiamin (B1) 18mg 1,191%
  • Riboflavin (B2) 6mg 365%
  • Niacin (B3) 120mg 602%
  • Vitamin B6 14mg 700%
  • Folic Acid (B9) 4µg 1%
  • Vitamin B12 9µg 157%
  • Vitamin D 5µg 1%
  • Vitamin E 5mg 24%
  • Vitamin K 21µg 27%
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