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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. PREPARE MARINADE AND COOK ROAST: | 2. Grind the dried chili and pasilla peppers, peppercorns, cloves, cumin, turmeric, and cinnamon stick in a spice or coffee grinder until fine. | 3. Place the ginger, green chili, cilantro, garlic, vinegar, rum, salt, and sugar in a blender, and purée. | 4. Add the ground spices, and pulse quickly. | 5. Rub the mixture all over the pork loin, and allow to marinate for at least 12 hours in the refrigerator. | 6. Remove the pork from refrigerator 2 hours before cooking. | 7. Preheat oven to 325ºF & place the spice-rubbed pork loin on a rack set in a roasting pan. | 8. Roast for approximately 1 hour and 45 minutes or until internal temperature reaches 130ºF to 135ºF on an instant-read thermometer. | 9. Allow to rest for 20 minutes (temperature will rise another 10 degrees). | 10. BASMATI RICE PILAF: | 11. Drain the rice in a colander. | 12. Bring 5 cups water to a boil, add the bouillon cube, and allow it to dissolve. | 13. Heat the oil over medium heat in a large saucepan. | 14. When it starts to shimmer, add the cinnamon and cloves, and heat them until they become fragrant. | 15. Add the bay leaves and onion, and sauté until onion becomes translucent. | 16. Add the drained rice, and cook over medium heat for 3 to 4 minutes more, stirring constantly. | 17. Add the boiling bouillon and the tomatoes, and season with salt. | 18. Continue to cook, stirring occasionally and gently, until most of the liquid is absorbed, about 10 minutes. | 19. Cover, remove from heat, let stand for 15 to 20 minutes, then stir gently with a roasting fork. | 20. Slice the roast and serve with Pilaf with a chopped salad of cucumber, lettuce, onions, peppers & tomatoes. | 21. ENJOY! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork loin	6	lbs	boneless	4705.9307	0.0	570.4573	269.223
chili	1			1.25	0.2956	0.0625	0.0062
pasilla chile	1			403.4676	0.0	89.7602	2.2667
peppercorn	1/4	teaspoon		6.297999999999999	0.0391	0.0134	0.6856
clove	3	cloves		-	-	-	-
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
cinnamon	3	inches		-	-	-	-
gingerroot	1/2			403.4676	0.0	89.7602	2.2667
green chili pepper	1		roasted peeled	1.25	0.2956	0.0625	0.0062
cilantro leaf	2	cups	chopped washed chopped	7.36	1.1744	0.6816	0.1664
garlic clove	8			403.4676	0.0	89.7602	2.2667
cider vinegar	5	tablespoons		15.645	0.6928	0.0	0.0
dark rum	1/4	cup		403.4676	0.0	89.7602	2.2667
salt	2	tablespoons		-	-	-	-
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
basmati rice	3	cups	picked washed	403.4676	0.0	89.7602	2.2667
chicken bouillon cube	1			403.4676	0.0	89.7602	2.2667
canola oil	3	tablespoons		371.28	0.0	0.0	42.0
cinnamon	1	cloves		-	-	-	-
bay leaf	2			-	-	-	-
onion	2		minced	88.0	20.548000000000002	2.42	0.22
plum tomato	3		cored diced	403.4676	0.0	89.7602	2.2667
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.