Pork Loin Roast with an Indian Twist

Fast, easy and tasty, I am now a convert to this cut of meat.  The finished roast was unbelievably moist, and for only $6.99 lb. at Trader Joes, I think this makes a very economical meal.  One note, most of the recipes I've seen suggest cooking to an internal temperature of 145º to 150º.  I compromised and cooked the roast to 147º and then allowed it to sit for 10 minutes.  I thought the roast was undercooked to my taste (very dark pink), and ended-up putting it back into the oven for 5 minutes.  Next time I'll take the roast out at 152º.  

Indian Inspired Pork Loin Roast

1 pork loin roast (mine was 1.25 pounds for two people, but the recipe makes enough topping for a much larger roast)

1/4.  cup coriander seeds, coarsely chopped in a food processor fitted with a steel blade

Add to the food processor:

2 large cloves of garlic, smashed.  Pulse

1 cup bread crumbs (preferably fresh)

1/2 tsp. salt

1 tsp. curry powder

 

Pulse to combine the above ingredients, then add via the feed tube, with the machine running:

1/4 c. olive oil.  The bread crumb mixture will be slightly moistened, but not clumping together.

Place the pork loin on a roasting pan.  Cover with the breadcrumb mixture, patting gently so the breadcrumbs adhere and the roast is fully covered on all exposed surfaces.

Roast for 45 minutes, or until the internal temperature reaches 152º.

I served the roast with Israeli couscous flavored with chicken broth and tumeric, and steamed green beans.