I first learned about this during one of the summers I lived with my aunt in Lincoln, NE. As a high schooler just beginning my Head Chef journey, I had a singular goal: Learn 7 recipes that would impress a guest that would be staying at my house for a maximum of 7 days (at that point you gotta start paying rent I’m not running an all-inclusive.) This was the first of those 7, a main dish with a name somewhat fancy enough that it has no choice but to impress, while being easy as hell to make.

INGREDIENTS

• 1 boneless ~2lb pork loin
• 1 teaspoon salt
• 3/4 teaspoon dried thyme
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves

STEPS

• Preheat oven at 350
• Combine all spices
• Pat dry pork and completely cover in spices
• Fat side up, place roast in small roasting pan (on a rack if you have one)
• Cook until thermometer reaches 155° internal (about an hour)
• Let stand 10-15 minutes before slicing
• Told you it was easy as hell