PAGE 266 SPICED PORK LOIN WITH PUMPKIN SEED SAUCE

Everything is going well with our Christmas preps!  We have most of our gifts bought and the kids have finished their finals.  Made some really good pork loin.  It was a little expensive so I don't know if I would make it regularly, but everyone really liked it.

I went to Harris Teeter for my pork loins, and could only get two, for like $15.  I doubled the recipe and made a brine of cinnammon sticks, peppercorns, allspice, cumin, cloves, water, salt, garlic, brown sugar, bay leaves and thyme.  10 bay leaves are a lot!  The pork was very bay-y!

I refrigerated the pork in the brine for 4 hours.  While the pork was brining, I made the rub by toasting almonds, sesame seeds, cumin, peppercorns and clove.  I added bread crumbs, pumpkin seeds, salt and brown sugar. 

Started getting a  little bit involved, I had to make a sauce of onion, garlic, and jalepeno sauteed.  Then I processed it with pumpkin seeds, parsely, cilantro, lemon juice, olive oil and water.  I had to take a break and drink an alcoholic beverage.

Anyway, I removed the pork loin from the reefer, rinsed it, coated it in the rub, sauteed it and cooked it in the oven for 10 minutes.  I was kind of tired of making this.

I plated it and served it with the sauce.  Then I lay down to take a nap.  It was very good, though.  The pumpkin seed was kind of musky and added a good flavor note.

The sauce was green due to the cilantro and parsley.  Ooooh, we are going to watch Ted on DVD.  So excited!