Spicy Pork Loin and Rosemary Potatoes in the Oven
Votes: 1
Time: 2 hours 40 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 1076, total fat 58 G., saturated fats 20 G., proteins 56 G., carbohydrates 81 G., fiber 4 G., cholesterol 166 mg, sodium 1578 mg, sugar 44 G.
Calories 1076, total fat 58 G., saturated fats 20 G., proteins 56 G., carbohydrates 81 G., fiber 4 G., cholesterol 166 mg, sodium 1578 mg, sugar 44 G.
In this recipe, Sunny Anderson doesn't roast the pork loin whole, but cuts it into four convenient steaks, sears it until crispy, and finishes it in the oven with potatoes and fragrant fresh rosemary. Before roasting, the pork is rubbed with a dry rub and marinated for a few minutes to create a stunning flavor that's perfectly complemented by a homemade sweet and sour sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Pork
- 1 tbsp. cumin seeds
- 1 tbsp red pepper flakes
- 0.5 tbsp black peppercorns
- 1 tbsp garlic powder
- 1 tbsp. salt
- 1 piece (1.3 kg) pork loin, cut into 4 steaks 5 cm thick.
- 2 tablespoons of vegetable oil
Potato
- 3 large potatoes, cut into 2.5 cm pieces.
- 2 sprigs rosemary, leaves removed
- 2 tablespoons of vegetable oil
Sweet and sour sauce
- 3/4 cup sugar
- 0.5 cup red wine vinegar
- 1 cup orange juice
- 1 tbsp. butter
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Recipes with similar ingredients: pork, potato, rosemary, cumin, garlic powder, wine vinegar, Orange juice
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Place the cumin seeds, red pepper flakes, and peppercorns in a spice grinder and grind to a fine powder. Transfer to a small bowl and mix with the garlic powder and salt. Rub the mixture all over the pork. Let it sit at room temperature for 30 minutes.
- Meanwhile, in a medium bowl, toss the potatoes with rosemary, oil, and salt. In a small saucepan, combine the sugar, vinegar, and orange juice and bring to a boil. Reduce the heat and continue to simmer the sweet and sour sauce until reduced by half, about 10 minutes. Remove from the heat, stir in the butter, and keep warm.
- Heat 2 tablespoons of vegetable oil in a 32 cm (12 in) cast iron skillet. When hot, add the pork and brown on both sides. Add the potatoes and place in the oven. Bake until the meat and potatoes are fully cooked through, about 40 minutes. Serve the pork and potatoes drizzled with sweet and sour sauce.
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