Shortly before Christmas, a wonderful person furnished me with packaged and purchased lard-based pastry from a supermarket. With several cuts of pork in the freezer, including several tenderloins, my first instinct was to try my hand at pork wellington. However, when push came to shove, I found myself facing a lack of time, so I purchased a nice pork loin and proceeded to roast it.
The recipe follows:
Roasts should be tied. IMO, this tends to defy gravity pulling a the roast down during cooking and forcing juices out. Besides, the roast will come out nice and round at the end and there’s few things in the kitchen more satisfying than cutting off the string from a tied roast after it has rested.
- 1 loin of pork with at least a 3 mm thick layer of fat (don’t worry, it will melt off during roasting)
Stuff that you should have in your kitchen at all times
- Salt (I keep both table and kosher handy)
- Dried Herbs (Oregano, Parsley, and Basil are the usual suspects)
- Olive Oil (I usually have two bottles: 1 extra virgin and one not)
- Vinegar (wine vinegar can substitute for the more expensive balsamic)
- Season underside of meat with salt. I use kosher salt. It sticks better. Some people say it tastes better than table salt as there is no added iodine
- Score fat layer with a very sharp knife into diamonds (diagnally one way, diagnally the other). Try not to cut to the meat layer. Gordon Ramsay advocates using a (preferably clean) Stanley Knife.
- Rub salt and dried herbs into the cuts in the fat.
- Take a roasting tray and add roughly 4-5 tablespoons of olive oil (doesn’t need to be extra virgin) and roughly 3 tablespoons of balsamic vinegar
- Let the pork sit in the mixture for 15 minutes to a half hour. Try not to get any of the mixture onto the fat layer, or it will not crackle properly.
- Pre-heat oven to 300Â°F
- Gently drizzle some high smoke point oil (sunflower, safflower, or peanut oil) onto the fat layer.
- Place roast into oven and roast until the internal temperature reaches 130Â°F. I use an internal probe thermometer when I roast meats. I inject it diagonally from the top into the roast. It makes things fool-proof.
- Take roast out and let it rest. Do not remove probe thermometer. Wait until internal temperature actually falls to 115-120Â°F.
- Preheat the oven to 400Â°F or turn on the broiler.
- Place rested roast back into oven until fat layer develops a nice crispy crust.