My first pork roast

[rowanhood]

Waiting for dinner to be done

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[routemaps]

Pork Loin with Cumin Flavor (serves 6, cut thinly at an angle, sauce over top)
From New York Times Cookbook copyright 1990

Preheat oven to 375 degrees F; use meat thermometer to confirm 160 degrees F after about 45 min cook time or more.

1 3/4 to 2-pound boneless pork loin, trimmed of fat

Sprinkle:
Fresh ground pepper to taste

Blend to brush loin on all sides before cooking:
1 Tablespoon vegetable oil of your choice
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspooon cayenne

Sprinkle:
1/8 teaspoon grated nutmeg

Blend to brush loin for last third of cooking time:
1 Tablespoon Dijon mustard
1 teaspoon minced garlic

Stir into sauce (optional):
2 teaspoons sour cream or greek yogurt

STEPS:
Sprinkle meat with pepper.
Blend next 4 ingredients and brush loin on all sides.
Place in shallow heatproof skillet or baking dish.
Sprinkle with nutmeg and place in 375 degrees F oven.
Bake 15-25 minutes; turn, bake 15-25 minutes longer.
Remove meat to separate dish.
Pour off fat; place dish on stove and whisk in stock to dissolve brown bits (scrub them up, it's worth it).
Return pork to dish and brush with mustard-garlic mixture; return to oven 15-25 minutes.

Confirm 160 degrees internal temperature with meat thermometer, rest the meat a few minutes, remove to platter, optionally stir in sour cream or yogurt to the sauce in the pan, slice meat on an angle and serve with the sauce over.

[routemaps]

I forgot to list an ingredient: the 1/2 cup chicken stock that you whisk up the brown bits with and leave in the pan for the last third of cook time.