This is a wonderful recipe I stumbled across and boy is it good,
courtesy of the New York Times Cookbook. Enjoy!
1 3/4- 2 lb boneless pork loin, trimmed of surface fat
Ground pepper to taste
1/4 cup vegetable oil
1-tablespoon ground cumin
1-teaspoon paprika
1/4 teaspoon cayenne or red pepper
1/8 teaspoon of grated nutmeg
1/4 cup Dijon mustard
4-minced garlic cloves
1/2 cup chicken stock or bouillon
1/4 cup sour cream
Preheat over to 375 F
Sprinkle meat with pepper. Blend oil with cumin, paprika and cayenne. Brush
mixture on all sides of the loin. Place pork in a shallow heatproof skillet or
baking dish in which it fill comfortably. Sprinkle the top with nutmeg and place
in oven.
Meanwhile, blend the Dijon mustard with the garlic and set aside.
Bake 15 minutes and turn the meat. Bake 15 minutes longer and remove the meat
temporarily. Pour off all fat from the baking dish.
Place baking dish on the stove and add the chicken stock, stirring with a whisk
to dissolve brown particles that cling to the bottom of the pan.
Return pork to the baking dish and brush the top with all of the mustard mixture.
Return the meat to the oven and continue baking 15 minutes or until the internal
temperature reaches 160 degrees n a meat thermometer.
Remove meat to a warm platter and heat the sauce on the stovetop. Stir in sour
cream into the sauce. Cut the meat on the diagonal into thin slices and serve
with sauce spooned over.
