When my best friend/cousin and I were both single and had more time on our hands we use to get together at his place on weekends to try to cook new things... Truth be told we use to look at thisiswhyyourfat.com for inspiration. Our best experiment was a bacon wrapped meatloaf, it was the best I have ever had. I am still kicking myself 5 years later for not writing down what we used and how much for that meatloaf. Anyway, we decided that we needed to start that up again so he stopped by and we made a juniper berry peppercorn pork loin. Everyone seemed to enjoy it. I made garlic fries and steamed cabbage to go with... and had maybe too much Guinness!
For the juniper rub:
1 1/2 tablespoons kosher salt
1 1/2 tablespoons juniper berries*
1/2 teaspoon black peppercorns
2 bay leaves
2 garlic cloves, finely minced
2 1/2- to 3-pound boneless pork loin
DIRECTIONS
For the juniper rub:
Place
the salt in a small bowl. Using a mortar and pestle or a mallet, crush
the juniper berries and peppercorns. Add to the salt. Crumble the bay
leaves and add them, along with the garlic, to the bowl. Mix everything
well.
Press the salt mixture evenly over the entire surface of
the pork loin. Place in a shallow pan, cover lightly with plastic wrap, and refrigerate at least 6 hours or overnight.
Remove from the refrigerator 1 hour before roasting.
Preheat the oven to 375 degrees F.
Preheat the oven to 375 degrees F.