Coffee-Crusted Pork Roast

Servings: 8
Prep Time: 65 minutes


1 tsp. cumin seed

1 tsp. coriander seed

1 1/2 tsp. sea salt

1 tsp. black peppercorns

1 tsp. ancho chile powder

1 tsp. Mexican oregano (dried)

1 cinnamon (2-piece Mexican, Ceylon* or 1 teaspoon ground cinnamon)

1 Tbsp. coffee (freshly gound)

59 ml vegetable oil (divided)

1.36 kilograms pork loin roast

283 grams frozen cranberries

150 grams sugar

1 tsp. lemon zest

2 Tbsp. lemon juice

59 ml dark rum

59 ml water

1. Place the cumin and coriander seeds in a small skillet, set over medium heat; toast the spices until fragrant, about 2 minutes.

2. Place the cumin, coriander, salt, peppercorns, chile powder, oregano, and cinnamon in a spice grinder (or use a mortar and pestle); grind to a fine powder. Combine the ground spices with the coffee. Rub one tablespoon of the oil all over the surface of pork loin. Rub the spice mixture over the surface of the pork, making sure to coat all sides. Place the pork in a zip-top bag or non-reactive container and refrigerate for 24 to 48 hours.

3. In the meantime, make the cranberry relish: In a medium pan set over medium-high heat, combine the cranberries, sugar, zest, juice, rum, and water; heat, while stirring for 2 minutes. Cover, lower the heat to medium-low and simmer for 10 minutes. Remove from the heat and bring to room temperature (the relish will thicken as it cools). Transfer to a bowl; cover and chill for at least 2 hours or up to 4 days.

4. When ready to cook the pork: Preheat the oven to 375-degree F. Heat the remaining oil in a large, ovenproof skillet set over medium-high heat (if you don’t have an oven-safe skillet, line a baking sheet with parchment paper; set aside). Remove the pork from the bag and place it on the hot pan. Sear the pork on all sides until browned, about 4-5 minutes total. Place the skillet in the oven (or transfer the pork to the prepared baking sheet and roast in the oven); cook until the internal temperature reads 150-degree F, about 45 minutes.

5. Allow the pork to rest for 15-20 minutes before slicing and serving with the cranberry sauce.

Courtesy of the National Pork Board, Des Moines, Iowa.