Monday, August 12, 2013

Peppered Pork Loin

Happy Monday! Hope everyone had a great weekend! We enjoyed our weekend and I was glad to be back cooking. As many people know, I am a fan of the Food Network, but now also their show The Next Food Network Star. The season finale was on last night, so it was only appropriate to make a dish featured by my favorite on the show, and the winner! While I didn't make the sweet potato biscuits or apple butter the peppered pork loin was packed full of flavor. The chili and black peppers definitely give this a kick, and the molasses provided a hint of sweetness. However, if you aren't a fan of spice dial down the amount of pepper. Instead of making the sweet potato biscuits, we had a baked sweet potato and got a lot of the sweetness from there. Hopefully her new show on the Food Network will have many more delicious recipes to try.
 photo PepperedPorkLoin_zpsb5a4a160.jpg
Peppered Pork Loin
Source: Damaris Phillips for Food Network
Serves: 6-8

2 Tablespoons sorghum or molasses
1 Tablespoon salt
2 Tablespoons freshly ground black pepper
1 teaspoon crushed red pepper flakes
2 Tablespoons vegetable oil
4-pound pork loin

In a small bowl, stir together the sorghum, salt, black pepper, crushed red pepper and oil. Trim the pork loin of any excess fat, and transfer to a shallow roasting pan (or my favorite, a cast-iron skillet). Rub the pork loin with sorghum and spice mixture, coating evenly. Roast at 350F until the internal temperature is 150 degrees F, about 45 minutes. Remove from oven and let rest for 10 minutes.

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