Jazz Up Your Pork Loin with This Spice Blend and a Dutch Oven | America’s Test Kitchen
Looking to bring some spice and complex flavor to an otherwise boring pork loin? Julia Collin Davison shows Bridget Lancaster the trick to achieve exactly that. The keys to this dish are browning the seasoned pork to bloom the flavor of the spices, caramelizing onions, and holding in moisture in a Dutch oven. As with other low and slow recipes, the results are wonderful.
Spice-Rubbed Pork Roast en Cocotte with Caramelized Onions Recipe:
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go ahead and grind whole cumin and coriander. if you're doing fennel – much better flavor and aroma
Will definitely make this! Thank you!
I might add a splash of heavy cream to sauce right before service. Can never have too many pork preps where I live.
So, essentially she made a jerk season? Looks great.
I LOVE to see the original gang!!!
Julia rocks my world.
Yummy❤❤❤American
Overcooked.
the ALWYAS have a cutaway shot of the thermometers actual temperature reading. defintely editing for the illusion of ease and their BS acuracy
Why yes! This recipe segment did end rather abruptly. The final 35 seconds:
Bridget: The pork is beautifully cooked. So juicy, so succulent. This is so simple. This is *beautiful*.
Julia: Thank you!
B: Thank you so much!
B: You definitely want to make this port Roast at home. So easy.
B: And it starts by coating the pork loin with lots of spices before browning.
B: Caramelize onions slowly in that beautiful tasty fat and finish cooking the pork nice, low and slow in a tightly wrapped pot.
B: so, from America's Test Kitchen, Spice-Rubbed Pork Roast en Cocotte with Caramelized Onions.
B: Bet this would be great with fennel.
J: Mm-hmm.
B: Yeah.
J: Yeah.
I did this Sunday. Same spices, same vegetables. Same cut of meat. I went 225 for 6 hours, then added bbq sauce for a low-fat BBQ pulled pork. Felt and tasted like pork shoulder. Don't worry, there was plenty of fat. i used over a pound of cheese, full stick of butter, and 1.5 cups of cream in the mac-n-cheese.
is there a reason olive oil can’t be used?
I do a similar method, but I always add cut apples too! I love the apple flavor with pork
Slit the fat cap with a knife or the spices will not penetrate it. Only salt will.
When will you all stop using seed oils given all the negative health associations?
Looks delish! Thank you Julia and Bridget (my two favorite presenters on ATK)! 💕😀
Could I substitute fennel seeds for the anise?
Use 2.5-3 lb pork loin that fits in dutch oven. Tie with string every 1.5" or so. Pat roast dry and cover in spice rub.
Spice rub:
3/4 tsp ground anise seed
5 tsp ground coriander
2 tsp paprika
1 tsp salt
1 tsp brown sugar
3/4 tsp ground cumin
pinch of cayenne
Lightly brown roast on all sides in oil using a lower heat, toasting, not burning, the spice rub.
Remove roast and add more oil to fond and caramelize 2 sliced onions.
Add three crushed garlic cloves cooking until fragrant.
Return pork to pot. Cover pot in foil under the lid to help keep in moisture.
Roast for 35 to 55 minutes at 250 degrees f.
Removing pork when 140-145 degrees f.
Rest pork under foil for 15-20 minutes.
Add a tablespoon of butter to onions in pot to make sauce.
Remove twine from roast, slice thin and plate with onion sauce.
Olive oil the meat, then: salt, pepper, paprika, onion power, garlic powder, and Herbs de Provence. Roast in oven. Awesome.
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