spur of a moment recipe that worked out well….

For a yummy pork loin roast….

dry rub

Take 2 star anise, peppercorns, cloves and break a bit of cinnamon quill.
Grind them up into itty bitty little pieces….
Drizzle a splash of olive oil and some shaio xing rice wine (or use port or sherry if preferred) onto the pork loin, and rub spices all over the meat making sure it’s well covered.

pork loin roast

For this meal, I used a piece of 900g smoked pork loin.
Unsmoked will work just as well, but would need some salt in the dry rub (see the previous photo).
Wrap it up with foil in a baking try and stick it in the fridge for 6 hours. Take it out for an hour or so before cooking so the meat doesn’t go from extremely cold to extremely hot and mess up the cooking time.

Set oven to preheat and cook at 160 degrees C for 1 hour 50 minutes. Blast it at 200 degrees for another 10 minutes to get the browning on the top (optional).

Take it out and let it sit for 15 to 20 minutes. (or at least 10 minutes if you can tolerate just looking at it for that long without digging in when the entire house is completely saturated with the heavenly smell)



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