• 3 pounds center-cut, boneless pork loin
  • 2 to 3 tablespoons vegetable oil
  • Blackened Spice:
  • 6 tablespoons chili powder
  • 4 tablespoons cayenne powder
  • 1 tablespoon garlic powder
  • 2 tablespoons dry thyme
  • 1 tablespoon black pepper, ground
  • 2 tablespoons kosher salt or 1 tablespoon table salt
  • 4 tablespoons paprika



Preheat oven to 325ºF. Mix all spices and rub liberally onto pork loin. (This recipe is pretty hot. To adjust heat, lower cayenne or add paprika.) Preheat a large cast-iron skillet or other frying pan over high heat until drops of water sizzle and evaporate immediately. Add vegetable oil. Place pork loin in pan; searing meat on all sides, including ends, until the spices become black. Remove from heat. Place pork into an oven-safe pan or baking dish and cover with aluminum foil. Place in oven and roast until the internal temperature reaches 140ºF, about 30 to 40 minutes. Remove foil and continue roasting until internal temperature reaches 155ºF, another 15 to 20 minutes. Let stand for approximately 5 minutes before slicing. Corn Hash 12 ears sweet corn, freshly cut off the cob 2 tablespoons vegetable oil 2 shallots, minced 1 cup onion, finely diced 1 quart heavy cream 2 medium baking potatoes, peeled salt and pepper to taste 1/4 cup Parmesan cheese (optional) Preheat a large saucepan over medium-high heat and add oil. Sauté onions and shallots until onions become translucent. Add corn and continue to cook; stirring over medium heat for approximately 5 to 7 minutes or until corn starts to release its liquid. Add cream and stir. Bring mixture to a simmer over medium heat; stirring often. Simmer about 10 minutes. Using a box grater, shred potatoes into pot. The starch from the potatoes will thicken the cream. If the hash is too thick to simmer, thin it out with a little milk. Cook until shredded potato is cooked, about 5 minutes. Add Parmesan cheese and season with salt and pepper to taste.