Boneless Pork Loin - Not sure how to cook...
Ok, I've been reading through discussion topics re: how to cook boneless pork loin. It seems like there is some difference of opinion about whether to cook it low and slow or IDK, hot and fast (if that's a term).
I have a boneless pork loin, 3 3/4 lb. It's 'Good Nature' brand so it's supposedly all natural. I'm making it tomorrow for company. I just want to make something simple, home-style with lots of flavor. There will be kids at the dinner hence simple but I can do chicken nuggets or something for them if all else fails.
I did one about that size the other night. I made long wedges of sweet potato, drizzled a little peanut oil in a half jelly roll pan, tossed them with something labeled a mesquite rub, put the roast on top with a bit more rub on it, and roasted it to a little under 150 at 350. Potatoes and meat took pretty much the same time to cook. Kids would like it. I did, too. Served it with broccoli and a dollop of Sriracha mayonnaise.
Preheat oven to 350 degrees F
Using a fry pan or other suitable browning vessel, you can brown it first or, if you prefer not to evoke the flavor of the maillard effect, eliminate that step.
Make a paste consisting of about four medium garlic cloves, 1 1/2 Tbsp dried rosemary, and about 1/4 tsp each S&P. The paste can be easily developed by simply finely chopping the garlic, pressing it on a cutting board along with the other ingredients. Use the tip of a paring knife to cut slits, approx. 1/2 inch deep, into the roast. Stuff the holes with the garlic paste.
Rub the roast with some olive oil and place the pork loin on a rack that elevates it slightly above the bottom of a baking pan and load the pork loin into oven.
Turn the roast periodically and, when turning, baste it with the plan liquids.
It should take about 2 1/2 hours to bring the internal temperature to 160 degrees. The USDA web site now lists pork as done with an internal temp. of 145 degrees but I like mine medium/well so that it's still juicy but not raw in the middle. Remove the loin roast to a platter. Deglaze the roasting pan with 1/2 cup of white wine and simmer 2 - 3 minutes. Serve slices of loin with wine sauce drizzled over top.
When it comes to pork loin I prefer to allow the meat and it's herbs/spices speak for themselves without a lot of fruit juices or other things that, IMO, interfere with it's wonderful natural flavor.
Generally, I season it, sear it, remove from pan, sautee vegetables in the pan (always using onions, usually garlic, the rest depends on the flavor I want). Deglaze w/ wine and cook down. Put pork back in pan and put in oven until it's 140. Remove from oven and take out pork. Cook down sauce on stove (sometimes I'll cook down apples at this point) and add butter.
In general, the larger the piece of meat, the low and slow approach(dry roasting) is what works best for me. Smaller pieces, like chops or boneless chops are cooked with higher heat and shorter times....especially if you are aiming for (medium or medium-rare) temperature. coking well done at higher temperatures produces a tougher piece of meat. Slow roasting allows for more even temperature throughout the roasted meats. If you have the time(2-2.5 hours), it is my recommendation. You can use any recipe interchangeably , sear before in a pan or brown at the end under the broiler.
If you like to make sandwiches, sliced pieces for a meal, or strips for a topping in salads or a bowl of Asian noodle soups......slow roasted meats are always more moist and can be sliced much more easily without shredding apart,