Pork Loin Sandwich with Mustard & Apple Butter

Use a coffee grinder dedicated to spices or a mortar and pestle to grind your whole spices. The coarse grind gives the pork a wonderfully textured crust and won’t burn the way a finely ground rub might. Roast the pork loin at night when the kitchen is cooler.

• 1 Tbs. coarsely ground cumin seeds
• 1 Tbs. coarsely ground mustard seeds
• 1 Tbs. coarsely ground coriander seeds
• 2 lb. boneless pork loin, tied 
• Kosher salt and freshly ground black pepper
• 3 Tbs. olive oil
• 8 slices hearty pumpernickel or other dark bread
• About 1/2 cup Apple Butter
• About 1/4 cup coarse-grain mustard

Heat the oven to 350°F. Combine the cumin, mustard, and coriander. With your hands, pat the spices all over the pork loin. Sprinkle with salt and pepper. Heat the olive oil in an ovenproof, heavy-based pan over medium-high heat. When the oil is hot, add the pork and sear it on all sides. Put the pan in the oven and roast the loin until a meat thermometer registers 145°F, 40 to 50 minutes.  (The pork will continue to cook out of the oven.) Let cool.

Cut the cooled pork loin into thin slices. For each sandwich, spread a generous amount of apple butter on one slice of the bread; spread the mustard on the other. Pile the slices of pork on one side and top with the other.