1 finely ground teaspoon each of coriander seeds, cumin seeds, caraway seeds and black peppercorns.
1 teaspoon salt
1 or 2 teaspoons ground dried chile powder (optional)
2 or 3 cloves garlic, finely chopped
Half a medium onion, finely chopped
1 2 or 3 lb. boneless pork loin
1 or 2 tablespoons olive oil

Preheat oven to 325°F.

Lightly toast spices in dry saucepan. Grind with mortar and pestle or spice grinder. Rinse meat and pat dry with paper towel. Combine ground seasonings and sprinkle evenly over all side of the pork loin.

Heat oil in heavy-bottomed sauté pan. Add garlic and onion and sauté for 1 minute to flavor oil. Sear meat in pan, turning every minute until all sides are seared.

Transfer meat to oven rack and cook for about 15-20 minutes per pound. Let rest at least 5 minutes. Slice and serve.

Submitted by: Eric Fitzsimons