I love cooking with pork loin, it is low in fat, high in protein and provides a rich source of B vitamins and selenium. Serve it up with some brown rice/quinoa mix and some roast vegetables, and you have a well-balanced, healthy meal. It’s gluten free and can be made paleo. This recipe is quick and easy to prepare – and even easier to cook. The spiciness of the pork balances so well with the tangy apple mint salsa. You can add the spices to the pork the day before and also make the Apple Mint Salsa. The pork works well with roast carrot, pumpkin or sweet potato and a nice dollop of greek yoghurt! It can be eaten hot or cold.
Spice Rubbed Pork Loin and Brown Rice Quinoa mix with Apple Mint Salsa
1/2 teaspoon cummin
1/2 teaspoon ground coriander
5 cloves, ground in a mortar and pestle
1/2 teaspoon fennel seeds, ground in a mortar and pestle
400-600g pork loin fillet, halved
Apple Mint Salsa*
1/2 cup mint leaves, finely chopped
2 green apples, peeled and finely diced
2 tablespoons white wine vinegar
1 tablespoon honey
1 cup dry brown rice quinoa mix, cooked in chicken stock
roasted carrot, pumpkin or sweet potato
1/4 cup greek yoghurt
- Pre heat oven to 180c, fan forced. Roast your choice of vegetable to serve.
- Combine all the spices in a freezer bag with salt and pepper, place in the pork and shake the bag. Set aside until ready to cook.
- Place all the apple mint salsa ingredients in a container and place in the fridge to infuse.
- To cook the pork, place an oven proof fry pan over high heat and seal the pork loin till nice and caramelized, 3-5 minutes. Then place in the oven for 12-15 minutes, depending if you like it medium or well done. Remember it will continue cooking whilst resting. Once cooked to your liking set aside under some foil and rest for 10 minutes whilst you prepare your salad.
- Re-heat the quinoa if prepared earlier, add a squeeze of lemon juice and a dash of oil, place on plates, top with roasted vegetables. Carve your rested pork, fan over the quinoa and vegetables, top with apple mint salsa and a dollop of greek yoghurt.
*recipe from Donna Hay Cookbook.