Chef Mik's Pan-Fried Pork Loin

Today I preparing a pan-fried pork sirloin which comes from the front end of the beast but the loin or tenderloin also work well for this dish. I will be using a spice rub as my key flavoring agent and wetting it with olive oil. I love pork in general while some might not eat it do to religious restrictions which I respect and would suggest substituting chicken, I have to say that part of me that harks back to the Viking era comes out every time I eat it! As a people we have been eating pork products as far back as civilization can recall, spices and sauces came along not just as a means to season the meat but to hide the flavor of spoiling flesh do to pore preservation techniques that were pervasive before refrigeration, the most common and oldest of all techniques is undoubtedly air drying which we still employ to this day other means of preservation include salting, smoking, preserving in oil or fats and so on. The cooking of meats and other foods is one of the most widely used ways to extend the shelf life of the product. But I digress as for this recipe it’s a great one and my favorite part super easy!

Shopping List

Pork loin, sirloin or tenderloin

Olive or canola oil

Cumin

Granulated garlic

Paprika

Smoked paprika

Cayenne pepper

Chipotle chili powder

Ancho chili powder

Brown sugar

Kosher salt

Black pepper, try smoking the pepper wrap it in foil and toss it in the next time you use the BBQ

My Mad Method

Spice mix: 1 TBSP each brown sugar, granulated garlic, cumin, paprika, smoked paprika, 1 tsp each chipotle chili, and ancho chili, to taste cayenne pepper, black pepper, and salt

Portion the meat and clean it well, but leave a little trim for cooking purposes

Cover with the spice mix

 Add enough oil to coast about a ½ dl, mix to combine well, let rest at least 2 hours or over night in the refrigerator 

 In a hot iron skillet add a little oil heat to just smoking, add the meat presentation side down (make sure it is room temperature before hand)

When browned flip the meat and place in a 175c preheated oven for about 7 minutes or until the meat is cooked through (77c recommended by board of health)

Ready to eat!!

Shown here with grilled asparagus, rice pilaf, and a homemade apricot – jalapeño chutney