Cumin-spiced Pork Roast is a simple and inexpensive way to round out your dinner plate with a ‘juicy hunk of meat’. I’ll prepare this or something like it when the meal includes a time-consuming side dish (such as Curry Spiced Carrot Croquettes) – there’s very little active time beyond the dry rub and a quick sear before serving.
I prefer to cook pork roasts sous vide to ensure that the roast doesn’t dry out during cooking. At 145 F the roast will be buttery tender and will retain enough moisture that there’s no need for additional sauce or gravy. If a little bit of pink in your pork unsettles you, you can bump up the temperature to 155 F but it won’t quite be the same. If you don’t have a sous vide set up you’ll be fine, so long as you have a meat thermometer that you trust. I’ve provided instructions for both methods.
Sous Vide Instructions
- Season the pork roast liberally with salt, pepper, and garlic powder. Mix the remaining dried spices together and rub evenly over the outside of the pork roast. Seal in a vacuum bag or, if using the water displacement method, double bag in a large plastic bag.
- Set the water bath temperature for 145 degrees, immerse the sealed roast and cook for 3-4 hours. Remove from the water bath and pat dry.
Conventional Oven Method
- Season the pork roast liberally with salt, pepper, and garlic powder. Mix the remaining dried spices together and rub evenly over the outside of the pork roast. If desired, let marinate in the refrigerator for up to 24 hours.
- Preheat the oven to 325 degrees. Pat the roast dry and coat with a neutral oil (grapeseed or avocado oil work well) and place on a rack. Cook until internal temperature reaches 145 C (about 15-20 minutes per pound)
- Melt butter in a cast iron pan over medium high heat. After the butter has melted add the pork roast and sear for two minutes, while ladling melted butter over the surface of the roast. Turn and repeat until the outside surface is nicely browned and any exterior fat is sizzling and bubbly. Remove from the heat to a warm serving platter - loosely tent with foil 10 minutes before serving.