Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, combine 1 tablespoon of ground juniper berries, 1 teaspoon of caraway seeds, 2 teaspoons of smoked chipotle powder, 1 tablespoon of coarse sea salt, and 1 teaspoon of freshly ground black pepper to create the Nordic spice rub.

2. 2

   Pat dry 1.5 kilograms of pork loin with paper towels, then generously apply the prepared spice rub all over the meat, ensuring an even coating.

3. 3

   Prepare the apple-chipotle glaze by combining 2 peeled and diced medium apples, 1/4 cup of maple syrup, 2 tablespoons of apple cider vinegar, 1 teaspoon of smoked chipotle powder, and 1/4 cup of water in a small saucepan over medium heat, simmering for 15 minutes until the apples soften, then purée until smooth.

4. 4

   Preheat a tandoor to 230 degrees Celsius (450 degrees Fahrenheit) or preheat a conventional oven with a cast iron pan inside to the same temperature.

5. 5

   Carefully place the seasoned pork loin into the preheated tandoor or cast iron pan and cook for 20 minutes to achieve an initial sear and internal temperature increase.

6. 6

   Baste the pork loin generously with half of the apple-chipotle glaze and continue baking for another 15-20 minutes, or until the internal temperature reaches 63 degrees Celsius (145 degrees Fahrenheit) for medium doneness, applying the remaining glaze during the last 5 minutes of cooking.

7. 7

   While the pork rests for 10 minutes after baking, toss 500 grams of mixed root vegetables (such as carrots and parsnips, peeled and chopped) with 2 tablespoons of olive oil, 1/2 teaspoon of coarse sea salt, and 1/4 teaspoon of freshly ground black pepper, then roast in the same hot oven (if using) or separately at 200 degrees Celsius (400 degrees Fahrenheit) until tender-crisp, about 25-30 minutes.

8. 8

   Slice the Tandoor-Smoked Nordic Pork Loin, garnish with 1/4 cup of fresh chopped dill, and serve immediately alongside the roasted root vegetables.