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Honey-cured Pork Loin with Peppery Juniper and Fennel Seed Rub
This was one of my sister's favourite ways of seasoning pork, it's from A New Way To Cook by Sally Schneider. I used it to season some pork loin medallions I cooked for my birthday supper yesterday, while thinking of my sister as I'm now older than her (she died two years ago, of cancer). Though I forgot to include the fennel seeds yesterday, it was still f-ing delicious. I should make up a double or triple batch of the basic rub to keep in with the spices for easy use, because it is really good.
Grind to coarse powder in a blender, mortar, or spice grinder:
Seeds from 3-4 cardamom pods
30 black peppercorns
18 juniper berries
1/2 tablespoon fennel seed
6 allspice berries
Combine the above with
1 tablespoons kosher or pickling salt
To use, rub a 3.5lb pork loin roast with the spices, drizzle with 3 tablespoons wildflower honey, cover in plastic wrap and let marinate in the fridge for at least 8 hours. Let stand for an hour at room temperature then unwrap, and roast for 10 minutes in a 450F oven to sear, followed by 40 minutes at 350F. Brush with additional honey, and continue cooking until roast reaches an internal temp of at least 150F.
Or, like me, cut a pork tenderloin into medallions and stir them until evenly coated with 1 tablespoon honey and about 1/3-1/2 of the spice mix, and let marinate in the fridge for at least 1-2 hours. Melt a 1/2 tablespoon or so of bacon fat in a hot non-stick pan, sear the medallions, then turn down heat and saute until cooked through (at least 150F internal temp, as above).
I've also used the rub in the past to flavour a pork pie. And pork cottage pie. And pork ribs. Basically goes excellently on pretty much anything pork (honey optional).
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Sweet Chicks Krydderiblandingen får det bedste ud af fjerkræ. Blandingen fremhæver den iboende smag af kylling, mens den på samme tid formår at tilføre et krydret og saftigt twist til kødet. Det er en kombination, som resulterer i en delikat aromatisk smag, der gør det til en helt ny smagsoplevelse at spise kylling. Krydderiblandingen kan også bruges til kalkun, gås, and, svine og oksekød.
Danish…
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