Roasting A Your Best Ever Boneless Pork Loin
It's been awhile since my last article. I have been working on many projects and haven't put out as much as would have liked of late. Today I'm going to share some solid tips to help you roast the juiciest, tender pork loin you will ever make. I can't take full credit for these tips as much of what I divulge has been passed to me from my Father. He has perfected roasting this cut over the years through trial and error as well as adaptions. I'm sure these insights will find you well.
Prep:
First, you will take your cut and note the weight. Next, check your fat cap you will want it to be at least 1/4 inch along the top but no more than a 1/3 inch. Trim any extra fat and put aside to freeze for other uses. Now, diagonally from on corner to the opposite corner score the fat cap approximately half the depth of the fat. About 1 1/2 inches on both sides of the initial score slice diagonally end to end . Work all the way across the whole of the fat cap. Mirror and repeat this step from the opposite corners eventually leaving you with a diamond pattern on top. Lastly, season with a favorite dry rub.I personally use a mix of sea salt, sweet paprika, parsley, onion powder, and garlic powder.
Cooking:
1. Preheat oven to 350 degrees
2. With a hot pan using proper sized tongs (do not puncture the flesh)sear the entirety of the loin. 10 seconds or so on all sides until the whole loin turns grey. You do not need to brown it that will happen in the oven. The goal here is to cortarize the outside in order to hold the juices inside the meat. This is the best way to fully cook your pork without drying it out. Of course today you do not have to have your pork completely well done because of the evolution of farming practices virtually eliminating trichinosis. However, Cooking it well this way has proven to actually be the tastiest and most tender method.
3. In a shallow pan or corning ware lay down stalks of celery in rows. Place the loin fat cap up on top of the celery. Raising the meat with this method cooks it more evenly and seperate the pork from it's drippings. There won't be much drippings since you have seared the pork prior. Still, there will be some and you dont want the pork sitting in it during the roast. Another pleasant aspect of this tip is the celery adds a savory aroma to the roasting process. This is very inviting and will wet your families appetite. A small nuance but a large effect and is as important as flavor and presentation when making the best pork roast of your life!
4. Place it uncovered in the oven already preheated to 350 degrees for 25 minutes per pound. This is a well done method and really no need to check internal temperature. Seriously do not puncture the meat with a thermometer as it will negate the searing step and needlessly dry out a section of your loin. If you are someone who doesn't follow directions well you should know the earlier you check temperature the drier the pork will become. So just don't. Instead calm yourself with this old German rule of thumb. Once the aroma of the pork and celery fills the adjoining rooms to your kitchen (doesn't really work with galley kitchens) it is pretty much done. This will happen in the last 10 or so minutes of the roasting. Remove and let rest for 12 1/2 minutes.
Enjoy:
Pork loins go great with fingerling potatoes, beat salad, sauerkraut, and red cabbage. Choose your sides to compliment your rub. This is an easy meal during the week for an active family. It's hearty and high protein. With the left over wrap the pork well and the next day slice it for amazing sandwiches. You will be beside yourself when you see how tender and juicy it remains.
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