How a Chef thinks...
Save time and money by buying a whole pork loin,
cooking and eating it for lunch or dinner when it's done, then
wrapping up numerous
to be used in a host of fast and fun dishes later. I do pork
a number of different ways depending on what I'm going to be
this video you'll see we are using a rather high heat (475°)
and only cooking it for about
an hour. That way, it's fully cooked, the herbs and garlic get
nicely roasted (and it smells sooo good!), and it can be used
both now and later.
whole (or 1/2) pork loin*, minced garlic and olive oil.
Chef Salt, Herbs de Provence, and fresh black pepper.
the oven to 475°
pork loin with; the minced garlic, Rick's
Chef Salt, Herbs de Provence, olive oil and then grind on
some fresh black pepper loin it.
until the roast reaches 155° in the
center (use that pocket thermometer!) It generally takes about
one hour depending on the thickness of the roast. Let sit about
15 minutes, then serve tonight's dinner, cut and wrap the rest
for other dishes. (For some suggestions see our videos; Pork
Loin Linguine , Pork
Loin Fideo , Pork
Loin Risotto , and Tacos
simple concept can be carried over into a host of other applications
and you'll find other videos that cover beef and lamb versions.
all roasts cook more evenly by being closer to room temperature
before being placed in the oven. I usually let a pork loin
out an hour or two before cooking it. However, most county Health
and Safety divisions don't like this because foods
at room temp are more likely to harbor food borne bacteria which
could contaminate other foods. So, if you
know what you're doing, bring it to room temperature, if you don't,
then don't. The most important thing is to make sure it's at least
155° in the coolest spot, usually the center, when taking it out
of the oven.)