Finding an inexpensive, simple but tasty meat option for an evening meal can be a challenge, so here’s a great way to get a nutritious, lean and delicious dinner on the table with very little effort. Pork loins are very versatile, and as long as they are not allowed to dry out or overcook, they stay moist and go a long way. As an excellent source of B vitamins, iron and amino acids, pork is a fantastic choice for children and teens as well as adults, and pork’s nutrients support mood, motivation, hormones, immunity and more. Spices are a whole other layer of micronutrient heaven, to say nothing of their flavour contribution. Paired with just about anything, you can’t go wrong!

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Spiced Pork Loin

  • Author: Jane Hutton
  • Prep Time: 10
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 2-4 1x

Ingredients

Scale
  • 1 good-sized pork loin
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 2 good pinches of allspice
  • 2 good pinches of nutmeg
  • zest of 1 lemon
  • juice of half a lemon
  • 4 onions
  • seasoning

Instructions

  1. Preheat the oven to 180 C. Combine the lemon zest, cinnamon, ginger, allspice, and nutmeg. In another bowl, combine the oil with half of this spice mixture, setting aside the other half. Season the pork and coat with the spice and oil mixture, massaging in and ensuring it’s well covered. Place in a roasting tin which fits the loin snugly, with a little room around the sides and edges.
  2. Cut the onion into wedges and coat with the lemon juice and the other half of the spice mixture in a bowl, taking care not to break the wedges down too much. Distribute around the pork loin, and add 175 mls of water to the pan.
  3. Roast according to the weight of the meat (approx 45-50 minutes), checking once or twice to make sure the onions aren’t sticking or burning. Cover with foil if the onions begin to burn. A meat thermometer is a good investment to check whether meat is cooked. Remove from the oven and allow to rest.
  4. While the pork is resting, reduce the juices, adding stock or white wine if necessary, to make a gravy. Slice the pork on the diagonal, with the onions. Serve with vegetables of your choice and the gravy.

Nutrition

  • Serving Size: 2

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