Cornmeal And Cumin Pork Loin Food

CORNMEAL AND CUMIN PORK LOIN

Steps:

• Season pork with salt and pepper.
• Mix cornmeal and cumin together.
• Turn pork in this mixture to coat.
• Heat oil in a skillet til hot but not smoking.
• Brown pork, turning, about 3 minutes.
• Transfer pork to a roasting pan.
• Roast at 350°F for 25 to 30 minutes until internal temperature registers 155°F.
• Let stand 10 minutes loosely covered.
• Slice and serve.

CORNMEAL-AND-CHILE-CUMIN COATED PORK LOIN

Steps:

• Preheat oven to 350°F.
• Pat pork dry and season with salt and pepper. Stir together cornmeal and cumin and transfer to a plate. Turn pork in cornmeal mixture to coat well and discard any remaining mixture.
• Heat oil in a 10-inch nonstick skillet until hot but not smoking and brown pork, turning, about 3 minutes. Transfer pork to a shallow baking pan and roast in middle of oven until a thermometer inserted diagonally at least 2 inches into pork registers 155°F, 30 to 45 minutes. Let stand, loosely covered, 10 minutes. Cut pork into 12 slices (about 1/4 inch thick).

EMERIL LAGASSE'S ORANGE, CUMIN AND CILANTRO ROASTED PORK LOIN

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large skillet over medium high heat. Rub the pork loin well on all sides with the olive oil, and season it with the kosher salt, cumin, and black pepper. Place the pork loin, fat side down, in the skillet and cook, turning occasionally, until well-browned on all sides, 10 to 12 minutes. Remove the pork from the skillet and place it in a small roasting pan or baking dish that holds it snugly.
• In a medium bowl, combine the orange juice, lime juice, vinegar, and marmalade, and whisk well to combine. Drizzle the citrus mixture over the pork.
• Place the roasting pan in the oven, and cook until the pork reaches an internal temperature of 140°F, basting the pork with the pan juices occasionally. (Take care not to overcook the pork.) Should the pan juices evaporate and begin to scorch before the pork is done, add a bit of water to keep it from burning.
• Remove the pork from the oven, add the cilantro to the roasting pan, and swirl it in the pan juices. Allow the pork to rest for 7 to 10 minutes before slicing. Serve the pork thinly sliced, drizzled with pan juices.