Before we get on the recipe of pork loin roast let us first know what we eat.
What exactly is the loin?
Pork loin refers to the cut of meat we get from the back of pig. Right from just after the shoulder, which we call he blade end, and fatty, and my favorite, to the center cut which comes expensive because it tends to be tender and lean, but not my favorite and the sirloin end.. This is the part of the cut from behind.. This is also quite good.. Well all cuts are good, but the center cut tends to be the more expensive.
For the roast, usually the lean center portion is used, but I prefer the blade end with the fatty part. Not the most healthy, if you roast long enough, and let the oil drip down, it is quite a bummer.
We will use about 2 pound of fatty loin meat. Now I am not going to wrap the meat in aluminum foil from all side. Because I want the juice to drip down.
And I will marinade the pork for 5-6 hours.
Now, you will find many recipes for pork loin chops, but here I will teach you how to actually roast it step by step. In fact, I cook better than Rachel Ray or Emiril
Maybe I will also appear in TV some day
Back to the recipe,
So for a dinner at 7, you had better marinade in the morning after breakfast.
For the marinade:
I crush 6-7 cloves of garlic and place in a Ziploc (any plastic bag or even a bowl).
I add 2 teaspoons dried rosemary and then add salt and pepper according to your taste.
I add the Pork Loin into this ziploc or bowl and mix well. When I say mix well, just use your hand to massage it properly.
Add 1/2 cup white wine into it, and slightly mix again.
Marinade for 5-6 hours in the refrigerator.
Preheat oven to 400 degrees Fahrenheits or 200 degrees Celsius.
Remove pork from the ziploc/plastic bag or bowl and place the pork loins, fat side down, in a roasting pan. Cover with an aluminum foil from top. Use a 13 x 9 x 2-inch roasting pan.
Let the juice remain in the bowl or bag
After Roasting pork loin for about 30 minutes, remove the foil and turn the pork meat. From now on you need to turn every now and then, and roast for 1 and half hours TOTAL, that means you cook for one more hour. Almost done now. Remove Pan from the oven.. and let stand for a few minutes.
Now remove the pork loin from the pan and place on a platter.. Cut it crosswise into slices, sizes you are comfortable with.
Now the juice on the pan will be quite oily.. Use a spatula to scrap any meat that might have stuck to the bottom, and pout into a frying pan. Now… Since I use more fatty loin, I usually end up with lot oil. You want to remove some.. I usually do.. But it takes some expertise, and you might do it in your second try. For today just heat the pan and add the remaining juice from marinade and bring to a shimmer. if you want to remove the oil, you would do it before you heat it. When you let the juice sit for a while, the oil comes up.
If may want to add for wine, and as Emeril would say, spread some more love.
Pour the juice over the meat.. Yummy!!!
I am not too good at garnishes, and I don’t take great photos. You can send me pictures it the roasts turns out great at your end.