FLAVOR BOOSTER After the pork has been roasted, incorporate the flavorful juices and browned bits left in the pan into a savory gravy for serving alongside. Be sure to allow the pork to rest at least ten minutes before slicing (you can make the gravy during this time), for the juiciest meat.

　　

Ingredients

serves 8

　　2 teaspoons mustard seeds

　　2 teaspoons dill seeds

　　1 teaspoon fennel seeds

　　1 boneless center-cut pork loin (about 3 pounds), tied at regular intervals

　　1 teaspoon olive oil

　　Coarse salt and ground pepper

　　Balsamic Gravy (recipe follows)

　　

Step 1

Preheat oven to 475°F. Crush the mustard, dill, and fennel seeds with a mortar and pestle, or wrap seeds in a kitchen cloth and press with a heavy pan. Place pork in a 9-by-13-inch roasting pan. Rub pork with oil; evenly coat with crushed seeds. Season with salt and pepper.

　　

Step 2

Roast pork until browned, 25 to 30 minutes. Reduce oven temperature to 350°F; continue to roast (tent with foil if browning too quickly) until an instant-read thermometer inserted into thickest part registers 140°F and pork juices run clear, 10 to 20 minutes.

　　

Step 3

Transfer pork to a cutting board (reserve pan for making the gravy). Tent loosely with foil to keep warm. Let rest 10 to 20 minutes. To serve, cut pork against the grain into 1/4 inch slices, and serve with gravy.

　　

Nutrition Information

Step 4

(Per Serving)

　　

Step 5

Calories: 259

　　

Step 6

Fat: 9.6g (2.2g Saturated Fat)

　　

Step 7

Protein: 38.8g

　　

Step 8

Carbohydrates: 1.8g

　　

Step 9

Fiber: 0.4g

　　Everyday Food: Light