The Bomb Pork

2012-05-19
  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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Preheat oven to 350°. Mix all spices in a sealable bowl or baggie and shake together. Slice Pork Loin into 1 inch thick \”chops\”, and spoon mixture over each side and rub in. Heat your Cast Iron skillet to medium high, and sear the pork on both sides, about 4 minutes per side. This step is crucial for sealing in the juices. Once seared, lay the pork in a glass baking dish and bake for 30 minutes, turing halfway through. Serve with sweet potatoes. Nom.

Ingredients

  • Pork Loin
  • Oil: Coconut, Butter, or Bacon fat
  • 2 Tbsp Chili Powder
  • 2 Tbsp Garlic Powder
  • 1 Tbsp Paprika
  • 1 Tbsp onion powder
  • 1 Tbsp sea salt, black pepper to taste
  • pinch cayenne pepper

Method

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Recipe Comments

Comments (4)

  1. posted by lauries31 on June 1, 2012

    The recipe does not state the weight of the Pork Loin. I used 1lb and it was to much seasoning. Still delicious though! Next time I do this recipe I will use the entire 2lbs of Pork and freeze 1lb. Oh and I only cooked it for about 10 min in the oven. I also added the spices to a baggie, coated the Pork with Oil and combined them in the baggie.

  2. posted by marythree on July 25, 2012

    I used 1.5 lbs of pork and cooked it 7mins on each side in the oven. This allowed the pork to come to about 150 degrees. I also mixed the spice blend in a bowl and used an old spice jar to shake it into the meat. Now I have an easy spice mix for next time. Will definitely make this recipe again

  3. posted by Art on July 25, 2012

    Made this last night. I used 4 boneless pork chops (about 2 lbs.) Didn’t have any chili powder, so I used a Smoked Paprika blend from Trader Joe’s. Followed the recipe to the letter otherwise. Chops came out GREAT! We are used to dry chops around here.. even in the crockpot they come out dry! Not in this case! Very moist and tender. Will do this technique again!

  4. posted by dimples on November 14, 2012

    Great chops. Nice seasoning blend. Thanks for a great recipe!

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