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Pork Roast with Cumin
This roast requires more intervention than is our usual preference, so you have to be
careful about what is included on the remainder of the menu. But the results--the mingled
flavors of cumin, pork, mustard, sour cream--richly reward the extra effort.
| 2 pound boneless pork roast |
freshly ground black pepper to taste |
| 1 T. light oil |
1 t. ground cumin |
| 1 t. paprika |
1/4 t. cayenne |
| 1/8 t. nutmeg |
1 T. Dijon mustard |
| 1 large clove garlic, minced |
1/2 c. chicken stock |
| 2 T. sour cream |
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- Prepare the roast with either an overnight dry salt marinade or a standard
brining.
- About two hours before you plan to serve, preheat oven to 375o.
Rinse the roast to remove the salt, then pat the roast dry.
- Season the pork with the pepper. Mix the oil, cumin, paprika, and cayenne, and brush
the pork with the mix.
- Place the pork in a roasting pan which can later be used on a burner. Sprinkle the
pork with the nutmeg, and place it in the oven.
- Mix the mustard and garlic, and set them aside.
- After 30 minutes, remove the pan from the oven and the pork from the pan. Place
the pan on the stove, add the stock, and whisk until the brown particles on the bottom
of the pan have dissolved.
- Return the pork to the pan, brushing its top with the mustard mixture.
Resume roasting the pork until a meat thermometer reads 160o
(about 15 more minutes).
- Transfer the pork to a warm serving platter and return the pan to the stove top.
Stir the sour cream into the sauce and warm it.
- To serve, cut the pork on the diagonal into thin slices. Spoon the sauce over it.
6 servings
Source: Craig Claiborne, The New York Times Cook Book
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