Herb-Crusted Pork Loin

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Made this for our Valentine's dinner, it was a big hit. Loved the flavors andit was great the next day too.

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Even as I sit here chewing this pork roast, I'm still puzzled. This kitchen-sink's worth of ingredients just should not work together, but... it... does. The cinnamon definitely is the strongest flavor, and I think I would try decreasing it if I made this again. Despite the amount of cumin, it does not taste like a taco. My pork roast was not as juicy as I had hoped, but I think this is because I poked it with the thermometer a few times. I had to cook it an extra 20 minutes to get it up to temperature. If you're skeptical, you should give it a try.

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I made this recipe and followed it to the "t" but it just was not that great. The ingredients just don't seem to mesh all that well with each other, but I figured it would work. The weird part is the cinnamon which is quite odd to taste while eating the pork. Unless you are making jerk seasoning or a dessert, cinnamon does not belong on any type of meat. Also, for all the seasoning this pork loin has, it doesn't pack a lot of flavor and as I said, it is almost bland. The food is edible, but I would not make this again. On the bright side, the cooking time is correct and it did come out moist.

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My family and friends loved it! It was easy and most of all flavorful! It's going to be the center piece for our Easter Dinner! Thanks for sharing Melissa!

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This pork loin was very easy, despite the "intermediate" rating. The flavors were perfect and the pork was very juicy. Thanks Melissa.

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I watched her make this on her show this morning, and remembered that i Had a pork loin in the freezer. The combination of cinnamon and cumin sounded odd, but I'm up for trying new things. It looked great on tv when she braised it before baking it. I also thought the combination of cilantro and dijon, and then adding to the cinnamon-cumin was strange, also. I was very skeptical when I got it all together and put it into the oven. It smelled terrible while it was cooking, and it tasted even worse. I've made pork loins alot of different ways, but I was very disappointed that I wasted one like this. No one in my family liked it and I will probably end up throwing it away. Sorry, Melissa. I followed the recipe to the "t" , even taping it and reviewing it as I was making it. But all of the different flavors that were not related ended up tasting that way.....I will still try her recipes, but this one will never make it in my recipe file!

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When I saw Melissa do this recipe today I thought I would give it a shot with the pork chops I had thawed for dinner. I pan fried one side of the chops plain and the other with the rub. I spread the mustard and herb blend on the spicey side, covered and cooked on med-low for about 10 minutes. It really worked well! The flavor combination is a perfect burst for the palette. I used green onion instead of sweet and parsley instead of cilantro since I had them on hand.
I will definitely make this again and hope to try it with the loin next time. Thanks!

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I used a pork tenderloin because that is what I had on hand. I seared the pork in an iron skillet and then put the skillet into a preheated oven @ 375 degrees for 20 minutes for medium rare. Nothing fussy about it - just added the ingredients. Result was very tender (reminiscent of prime rib and the cinnamon, cumin, cayenne rub with ginger, lime, bread crumbs,dijon mustard etc. was a heavenly flavor blend. Balsamic 'splash' (quick tilt of the bottle just to moisten the now cooked rub. Heavenly and pairs perfectly with the cabbage and apples side dish -- and mashed potatoes. .....absolutely HEAVENLY! a perfect 30 minute meal and is good enough for company and events.

VENUS AND ADONIS (excerpt
BY William Shakespeare

".......Till, breathless, he disjoin'd, and backward drew
The heavenly moisture, that sweet coral mouth,
Whose precious taste her thirsty lips well knew,
Whereon they surfeit, yet complain on drouth:
He with her plenty press'd, she faint with dearth
Their lips together glued, fall to the earth.

Now quick desire hath caught the yielding prey,
And glutton-like she feeds, yet never filleth;
Her lips are conquerors, his lips obey,
Paying what ransom the insulter willeth;
Whose vulture thought doth pitch the price so high,
That she will draw his lips' rich treasure dry:

And having felt the sweetness of the spoil,
With blindfold fury she begins to forage;
Her face doth reek and smoke, her blood doth boil,
And careless lust stirs up a desperate courage,
Planting oblivion, beating reason back,
Forgetting shame's pure blush and honour's wrack......."

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Surprising, but extremely flavorful comgination of ingredients. Very, very delicious, thank you! :D

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Flavors I would have never thought of putting together myself. Cinnamon and cilantro...who would have guessed??? Would probably use a little less onion next time but I did make a 3lb pork tenderloin and it took exactly double the time the recipe called for the 1 1/2 lb to cook. Definitely will make this again. Keep the recipes coming.