1 x 2 1/2 lb. boneless pork loin
1 cup broth (chicken or veg)
MARINADE RECIPE:
Roast Pork Loin
1 tbsp. olive oil
1 tbsp. agave
1 tbsp. fresh thyme - chopped
1/4 tsp. salt
1 tsp. black pepper
1 tbsp. cumin
1 tbsp. garam masala
1/4 tsp. chili flakes
Directions:
To make spicy marinade, combine all above ingredients in a mixing bowl. Rub into pork loin and place loin in zip-loc bag. Marinate pork for between 4 - 24 hrs in the fridge.
Remove pork from fridge 1 hour before cooking so meat will return to room temperature. If you cook meat directly from the fridge, by the time the heat penetrates the center of the meat the outside will be over-cooked.
Preheat oven to 400 F.
Fire up your grill pan on high so it’s hot–smoking hot literally.
Add a drizzle of olive oil to coat the bottom of the grill pan.
Sear the loin for 3-4 minutes on all sides. This will not only make those beautiful grill marks on the loin but more importantly it’s searing in all the juices and adding flavor to the loin.
Place on a roasting tray and add the broth if desired.
Roast pork for 30 mins approx or until internal temperature of 135F.
TIP: I like to add some broth (chicken or veg) to my roasting pan during cooking as this helps keep the meat moist. This is even more important with very lean meats like Chicken, Turkey and Pork where there is minimal fat content.
Let meat rest, loosely covered in foil for additional 10 mins. This enables the meat to relax and re-distribute the juices throughout the meat. In other words, the juices won’t run out all over your cutting board when carving.
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