pork loinLean, flavorful, pork loin is a wonderfully versatile protein to find lurking in your fridge.

Slice it super thin and layer with cheese, pickled peppers or onion jam on your favorite artisan bread,

Cube up a thicker slice and toss with roasted pears and pecans in a wilted baby kale salad dressed with warm bourbon and maple vinaigrette.

Maybe a quick taco appeals?  Julienne the pork and heat with caramelized onion and chipotle pepper.  Spoon into warm corn tortillas with layers of finely shredded napa cabbage and a quick shave of cotija.

How to Prepare Your Pork Loin

Being lean, you need to take extra measures to protect this lovely piece of meat.  Brining is ideal.  Use 1/4 cup of salt to 3 cups of water.  I like to add some honey, a bay leaf, peppercorn and acid in the form of a splash of organic cider vinegar or half of a lemon.  Cook to dissolve salt and honey.  Cool fully, then immerse the roast into the liquid and refrigerate.  Even a couple hours will make a huge difference.  For a larger roast, over night is ideal.  Remove from the brine at that time, or it will affect the overall texture of the meat.

To roast, merely make a rub of your favorite herbs and spices then smear them all over the roast.  If you did have time to brine, you will not need as much salt when roasting. Pop the meat into a 350 degree oven and roast until the thermometer reads 145 degrees.  It cooks fairly fast, so keep an eye on it.  Once out of the oven, please set it aside to rest.  The rest period allows the temperature to permeate consistently through out the meat.  The juices settle, so when you cut it, they don’t run out, resulting in a dry piece of pork.

Have fun creating your own recipes with this low cost ingredient!

Enjoy!!  Chef Celinda

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