A while back I tried out Raw Spice Bar, a spice subscription “box” that’s only $6 and you receive three different spice blends. When I subscribed, I received three different blends for Japanese food, accompanied with three recipes, which being me, never really looked at until now.
I can’t imagine I’m the only one. So for all of you who received the Japanese package, this one’s for you.
My packets have been tucked away up on a shelf for about a month, not because I didn’t want to use them, but more that I just didn’t think anything of them when I have a full spice rack. But Andy came home with another pork loin (on sale, yes!) and I remembered that one of the spice blends had said something about being used for meats. So I dragged over the chair, perched myself up to reach the spices, pulled them down, and went to work figuring out which one it was.
It was the Shichimi Togarashi blend, meaning “seven flavor chile pepper,” or so they tell me, because I don’t speak Japanese. But this blend of black peppercorns, ground red chiles, dried orange peel, flaked nori, black sesame seeds, white poppy seeds, ginger, and garlic was bomb on the pork. It wasn’t sweet, but smokey and wasn’t too spicy hot.
Which makes me think I should continue to get the monthly Raw Spice Bar blends. Super easy, and all I had to do was open the package. I mean, honestly, it’s not like I’d be able to easily recreate the blend without revamping my entire spice rack. Although I did find a really reasonably priced blend on Amazon for under $3, which for all of you who don’t have the package should get.
Shichimi Togarashi Pork Loin Recipe
2-lb pork loin
Shichimi Togarashi Raw Spice Rack blend
Preheat oven to 350 degrees (F).
Place pork loin on a cookie sheet that has been lined with aluminum foil.
In a small bowl, combine about 3 tablespoons of olive oil and the spice packet, or about 2 tablespoons of a Shichimi Togarashi blend. (Here’s a link to a blend I found on Amazon under $3 and FREE shipping!)
Rub spice mixture all over the pork loin, making sure to cover the ends. Place cookie sheet into the oven and bake for 1 hour and 15 minutes. Pork loin should be golden brown.
Remove from oven and let rest for 15 minutes. Slice and serve.