Laurent Roffe's pork roast from One Big Table: A Portrait of American Cooking: 600 Recipes from the Nation's Best Home Cooks, Farmers, Fishermen, Pit-Masters, and Chefs by Molly O'Neill

  • soy sauce
  • ground cayenne pepper
  • ground cumin
  • honey
  • paprika
  • turmeric
  • balsamic vinegar
  • pork loin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lindalib on October 26, 2013

    This was a hit. I used two 1.5lb tenderloins and let it marinate overnight. The recipe calls for a cook time of 2 hours at 275 degrees, but I found that about an hour was just about right.

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