Pre-cooking a whole

Pork Loin


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 sections 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 doing with it.

In 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.

Ingredients:

A whole (or 1/2) pork loin*, minced garlic and olive oil.

Seasonings - Rick's Chef Salt, Herbs de Provence, and fresh black pepper.

To make:

Pre-heat the oven to 475°

Rub the 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.

Baked 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 and more.)

End Note

This simple concept can be carried over into a host of other applications and you'll find other videos that cover beef and lamb versions.

*Hint, all roasts cook more evenly by being closer to room temperature before being placed in the oven. I usually let a pork loin sit 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, well 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.)

Video on Vimeo!


©2012 Rick and Diana Boufford & The Black Sheep Cooking Club
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