Chermoula-Rubbed Pork With Brown-Butter Stuffing

By ltrodrigu

Ingredients

• 1/2 tablespoon toasted cumin seeds
• 2 cloves garlic, plus 1 1/2 cloves, finely chopped
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh flat-leaf parsley
• 1 Calabrian or other dried red chili, stemmed
• 1/2 tablespoon cayenne pepper
• 1/2 cup olive oil
• 1 teaspoon salt
• 2 pounds pork loin, split into 2 equal rounds
• Freshly ground black pepper
• 1 1/2 sticks salted butter
• 1/2 white onion, finely chopped
• 1 1/2 tablespoons roughly chopped fresh sage
• 1 1/2 tablespoons chopped fresh thyme
• 4 1/2 cups cubed sourdough or pumpernickel bread
• 2 cups chicken stock

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Preheat oven to 425 degrees. Make chermoula: In a blender or food processor, purée cumin, 2 cloves garlic, cilantro, parsley, chili, cayenne, olive oil and ½ teaspoon salt.

Place pork and chermoula in a large Ziploc bag and marinate at least 5 minutes. Remove pork from bag. Season all over with salt and pepper, then transfer to a medium baking dish. Roast pork until internal temperature reaches 145 degrees, using a meat thermometer to monitor temperature, about 20 minutes. Remove from oven and let rest 10 minutes.

Meanwhile, make Stuffing:
Melt one-third of butter in a medium pot over medium-high heat. Once melted, add onions and remaining garlic, ½ teaspoon salt, sage and thyme, and sauté until aromatic, about 3 minutes. Stir in bread, coating evenly with onion mixture. Pour in stock and bring to a boil. Simmer until bread absorbs most of liquid, about 5 minutes. Transfer stuffing to a casserole dish.

Melt remaining butter in a small sauté pan over medium heat until it turns golden and smells nutty, 3-5 minutes. Whisk browned butter and pour over stuffing. Bake until crusty and golden, about 15 minutes.

To serve, thinly slice pork and serve with hot stuffing.