Sunday, December 4, 2016

Juniper Berry & Peppercorn Rubbed Pork Loin Recipe


If you are in So Cali you can buy juniper berries from Penzey's Spices in Santa Monica or Torrance, I know they are sometimes hard to find.
For the juniper rub:
1 1/2 tablespoons kosher salt 
1 1/2 tablespoons juniper berries*
 1/2 teaspoon black peppercorns
2 bay leaves
 2 garlic cloves, finely minced
 2 1/2- to 3-pound boneless pork loin 
DIRECTIONS
For the juniper rub:
Place the salt in a small bowl. Using a mortar and pestle or a mallet, crush the juniper berries and peppercorns. Add to the salt. Crumble the bay leaves and add them, along with the garlic, to the bowl. Mix everything well. 
Press the salt mixture evenly over the entire surface of the pork loin. Place in a shallow pan, cover lightly with plastic wrap, and refrigerate at least 6 hours or overnight. Remove from the refrigerator 1 hour before roasting.
Preheat the oven to 375 degrees F.
Place the pork loin in the pot and brown it on all sides, approximately 3 to 4 minutes per side, or until golden brown. Remove the pork loin from the pot.
Bake until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 30 minutes. Remove to a cutting board and allow to rest, covered for 5 to 10 minutes. Slice the roast, arrange on a serving platter and serve.