- 2 tablespoons salt
- 2 tablespoons freshly ground black pepper
- 2 tablespoon chipolte chili powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 teaspoon ground cardamon
- 1 teaspoon ground sumac
- 3 tablespoons softened butter
- One 4-pound pork loin
SORGHUM DIJONNAISE:
- 1 cup mayonnaise
- 1/3 cup dijon mustard
- 3 tablespoons whole grain mustard
- 2-3 tablespoons sorghum syrup
DIRECTIONS:
Pork Loin:
Preheat the oven to 350 degrees F.
In a small bowl, stir together the salt, black pepper, chipolte chili powder, the cumin, the paprika, the cardamon, and the sumac. Set aside. Rubbed the trimmed the pork loin with evenly with the butter and sprinkle evenly with the spice mixture. Transfer to a shallow roasting pan (or my favorite, a cast-iron skillet). Roast until the internal temperature is 140 degrees F, about 40-45 minutes. Remove from oven and let rest for 10 minutes before slicing.
Dijonnaise:
Add the mayonnaise, the dijon, the whole grain mustard and the sorghum syrup to a bowl. Whisk to combine.
Pork Biscuit Sandwiches:
Slice the biscuits. Spread 1-2 teaspoons on the inside top and 1/2 teaspoon on the inside bottom of the biscuits. layer with 2-3 ounces of sliced pork. Enjoy!!!!!
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