You may be looking for new recipes. One recipe you should certainly try is pork loin with a crunchy, crispy finish.
The ingredients you will need for this dish are two cloves of garlic, three tablespoons of olive oil, sea salt, and four pounds and four ounces of boned pork loin. You will also need some fresh herbs. It is suggested you use sage, thyme, or rosemary. These ingredients will serve four to six people.
Tools that you will need to complete this recipe are a relatively small but very sharp knife, a basting brush, a fairly large cutting board, and a large roasting tin that is relatively shallow.
The first step of this process is drying the skin of the pork loin. This step is extremely important. Without the skin of the pork loin being dry, you will not be able to later produce that crunchy, crispy skin that is a central feature of this dish. There are several ways to dry the skin. You could, for example, dry it off with kitchen paper. You could also leave it in the fridge to dry over night.
The second step is to pre-heat your oven. If you live in the United States, you will want to let your oven pre-heat at four hundred and eighty degrees Fahrenheit. If you live else where, you will either need to set your oven to pre-heat to two hundred and fifty degrees Celsius or gas mark nine.
The third step is to take your relatively small but very sharp knife and score the pork loin’s skin. Use the knife to cut a number of rather deep slashes into the skin. You should score all around the skin, only leaving gaps of about one and a half centimeters. Make these slashes by quickly moving the knife in a downwards direction. Alternatively, you may be able to purchase your pork loin already scored.
For the fourth step you will need your basting brush and your three tablespoons of olive oil. Dip the brush into the olive oil and then brush the oil over the pork loin. Give the loin a rather thorough and even coat of oil.
Next, take your shaker or grinder filled with sea salt. Either shake or grind the salt over the loin. Make sure to get an even layer of salt all over the pork loin. Don’t skimp on the salt either. It is an important part of this recipe.
The next step is taken to add some extra flavor to the pork loin. Make incisions all across the pork loin. Into these incisions, insert very thin slices from your cloves of garlic and fresh herbs of sage, thyme, or rosemary.
The next step is to place your pork loin onto the strong but shallow roasting tin. Now, slide the tin and the pork loin onto the highest shelf in your oven that will fit it. You will now let the pork loin cook for thirty minutes.
After thirty minutes, you will need to lower the temperature of your oven. If you live in the US, lower it to three hundred and seventy five degrees Fahrenheit. If your oven uses different measurements, set it to either one hundred and ninety degrees Celsius or gas mark five. After you have changed the temperature, let it roast for another thirty five minutes.
After thirty five minutes have passed, you should test the loin to see if it’s done. Stick a knife into one of the thicker parts of the meat. Check the color of the juices that run out. They should be clear. If the juices are still bloody, cook the loin until the juices are clear. After the meat has finished cooking, let it stand for fifteen minutes.
The last step of course is to carve, serve, and enjoy your delicious pork loin.
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