Pistachio, Cumin and Fennel Seed Encrusted Pork Loin

For his company's quarterly newsletter, my brother asked me to create a recipe to be paired with the 2009 Trinitas Carneros Pinot Noir. He described the wine as being "a bigger style of Pinot Noir; not quite as elegant and feminine as most; high alcohol and fruit forward".

I recently discovered the wonderful spice that is CUMIN and thought it would be a fantastically complex accompaniment to the pinot.

In all honesty, I was heading to the checkout aisle with my ingredients and a recipe in mind when I came across a carton of pistachios - and had the wild idea of incorporating the colorful nuts into the mix.

Ladies and gentlemen, I give you the final recipe! I rounded out the meal with a Pecorino and Asparagus Risott0 which I will share shortly as well. The creaminess of the risotto cleanses the palate and prepares the diner for the next gulp (I mean sip) of pinot and bite of spicy pork.

Buon Appetito, Tutti!

Makes 4 main course servings

Ingredients

• 1 pork loin, trimmed of all fat

• Kosher salt, as needed

• 1 cup pistachio nuts, shelled

• 1/2 Tablespoon whole black peppercorns

• 2-3 Tablespoons cumin, toasted*

• 2 Tablespoons Fennel seed

• 2 Tablespoons mild olive oil

Instructions

1. Heat over the 350 degrees

2. Clean pork loin and pat dry with paper towels. Salt very generously with Kosher

salt on all sides

3. Grind pistachio nuts in a nut/coffee grinder or mortar and pestle to a coarse

meal. Pour into a medium bowl

4. Grind peppercorns to break the berries then add the cumin and fennel seeds in

the same grinder or mortar and pestle - grind to a coarse powder consistency

5. Combine pistachios and spices and generously press the mixture into the pork to

cover the entirety of the loin

6. Heat olive oil over high heat in a large sauté pan with metal handle (the handle

must be metal because the pork will be finished in the oven

7. Sear loin on all sides – about 1 minute per turn

8. Immediately place sauté pan into preheated oven and bake for 20 minutes,

flipping once, or until desired doneness

9. Remove pork from oven and place on carving board. Cover with foil and set

aside for 10 minutes to allow juices to redistribute

10. Carve meat into 1 inch slices, serve with Pecorino and Asparagus Risotto

*chef’s note: the best way to toast cumin is to measure the seeds into a small saucepan

over medium heat and toast them dry until they become fragrant – about 1 minute.