A mortar and pestle will help to break down the spices for this dry rub, but if you don't have that tool in your kitchen a quick whir in a small coffee grinder or mini chopper will also do the trick! You will also want a kitchen instant read thermometer for this recipe.
  • 2 tsp mustard seeds
  • 2 tsp dill seeds
  • 1 tsp fennel seeds
  • 1 boneless, center-cut pork loin (3-4 lbs), tied with kitchen twine at 1-inch intervals
  • 1 tsp olive oil
  • Kosher salt and pepper
For the balsamic gravy:
  • juices and browned bits from the roasting pan
  • 2 c low-sodium chicken broth
  • 1 Tbl Better Batter All-Purpose Flour
  • 3 Tbl cold water
  • 1/2+ tsp balsamic vinegar


Preheat and prepare. Preheat the oven to 475 degrees. Pull out a 9 x 13 roasting pan and if you have a roasting rack which fits into it, get that out too. Prep the dry rub. Crush the mustard, dill, and fennel seeds with a mortar and pestle. Trim away any fat or tough silverskin on the pork loin using a sharp knife. Rub pork with oil, evenly coat with crushed seeds, then season with salt and pepper. Place in roasting rack and pan. Roast. Roast until pork is browned, 25-35 minutes. Reduce oven temperature to 350 degrees and continue to roast 20-35 more minutes or until an instant read thermometer registers 140 degrees when inserted into the thickest part of the pork. Juices will run clear. Tent with foil during this process if the roast begins to brown too quickly. Remove from oven and transfer pork to a cutting board and tent loosely with foil. Let rest 10-15 minutes before slicing. Make the gravy. While the pork is resting, make this quick gravy. In a small saucepan, pour off excess fat from roasting juices, and combine dark brown liquid and browned bits with the chicken broth. Cook oven medium-high heat, scraping up browned bits until liquid is reduced in half, about 8-10 minutes. In a small bowl, whisk together flour and cold water. When broth mixture is reduced, whisk in the flour slurry and whisk until thickened, about one minute. Add balsamic vinegar 1/2 tsp or more to taste. Whisk until gravy is completely smooth and thickened, about 1 additional minute. Makes 1 1/2 c gravy. Serve. Slice pork (removing kitchen twine as you slice) and serve with balsamic gravy and steamed vegetables. Serves 8. Adapted from Everyday Food