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Roasted Salt- and Spice- Packed Pork Loin

Roasted Salt- and Spice- Packed Pork Loin



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Ingredients

  • 1 5-pound bone-in pork rib roast, chine bone removed, all but 1/4 inch of fat trimmed
  • 1 teaspoon plus 8 cups coarse kosher salt (3 3/4 to 4 pounds)
  • 1 teaspoon plus 2/3 cup freshly ground black pepper (3 1/2 to 3 3/4 ounces)
  • 1/3 cup freshly ground fennel seeds (1 to 1 1/4 ounces)
  • 1/3 cup freshly ground whole allspice (1 to 1 1/4 ounces)
  • 1/3 cup freshly ground juniper berries* (about 1 ounce)

Recipe Preparation

  • Position rack in center of oven and preheat to 250°F. Sprinkle pork roast all over with 1 teaspoon coarse salt, 1 teaspoon pepper, and fennel seeds, patting to adhere. Heat olive oil in heavy large roasting pan over medium-high heat. Place pork, fat side down, in pan. Cook until brown on all sides and on ends, holding pork upright with tongs when necessary, about 12 minutes. Transfer pork to baking sheet and cool completely, about 20 minutes.

  • Combine 8 cups coarse salt, 2/3 cup black pepper, allspice, and juniper berries in same roasting pan. Stir to blend. Add 1 cup water and stir to moisten. Push ? to 3/4 of salt mixture to 1 side of pan, spreading remaining salt in long wide strip (about size of roast) as base for pork. Place pork, bone side down, on salt base. Pack remaining salt over entire roast, enclosing completely.

  • Roast pork in salt crust until instant-read thermometer inserted straight down into pork from top center registers 165°F, about 2 1/2 hours.

  • Transfer roasting pan to work surface. Let pork rest 10 to 20 minutes. Remove all salt from around pork. Transfer pork to cutting board, brushing off any remaining salt. Position roast so that bones are vertical. Cut between bones and meat to remove bone slab in 1 piece.

  • Place bone slab on platter. Arrange roast atop bones in original position. Carve roast and serve.

  • With the pork, pour a Côtes du Rhône. We like the Domaine Rouge-Bleu 2007 'Mistral' (France, $18). Its blackberry and earthy flavors and anise notes complement the meat deliciously.

Recipe by Gabrielle Hamilton,

Nutritional Content

One serving contains the following: Calories (kcal) 350.5 %Calories from Fat 54.2 Fat (g) 21.1 Saturated Fat (g) 8.1 Cholesterol (mg) 99.3 Carbohydrates (g) 0.2 Dietary Fiber (g) 0.1 Total Sugars (g) 0 Net Carbs (g) 0.1 Protein (g) 37.4Reviews Section

Asian-Brined Pork Loin / Asian Brined Pork Chops With Gai Lan Pork Recipes Pork Chops Pork : Emeril's orange and cumin pork loin.

Asian-Brined Pork Loin / Asian Brined Pork Chops With Gai Lan Pork Recipes Pork Chops Pork : Emeril's orange and cumin pork loin.. Brined and grilled pork loin roast. Remove loin from brine, rinse, pat dry and let set out at room temperature for at least one hour before cooking as desired. In a large pot, combine the mirin, soy sauce, ginger, chiles, orange slices, sesame oil and water. I this easy braised pork loin roast is flavored with an orange, garlic, and brown sugar sauce mixture. Salt, pork loin roast, thyme, rosemary, dark brown sugar, peppercorns and 2 more.

September 3, 2020 · 7 comments. Salt and pepper, to taste. Remove loin from brine, rinse, pat dry and let set out at room temperature for at least one hour before cooking as desired. Refrigerate at least 6 hours and up to 8 hours. Asian brined pork loin recipe grace parisi.

Maple Brined Pork Loin Allrecipes from imagesvc.meredithcorp.io Color both sides then place in a 375 let loin rest for 10 minutes then slice. Brined and grilled pork loin roast. Discover our recipe rated 4.5/5 by 31 members. Brining is the trick many professional cooks use to produce tender and juicy meats. Place pork in a nonreactive dish, and completely cover with brine. Smoke the pork loin at 225°f. Asian brined pork loin with a hoisin glaze. Weigh down with a plate if necessary.

When ready to cook pork, preheat oven to 400 degrees f.

Weigh down with a plate if necessary. First attempt at making vietnamese pork banh mi sandwiches. In a large pot, combine the mirin, soy sauce, ginger, chiles, orange slices, sesame oil and water. When ready to cook pork, preheat oven to 400 degrees f. Most cooking experts agree that brined poultry and meat. Add the pork roast, cover and refrigerate overnight. Since everyone seems to be doing the brining thing, i thought you all might like this roast. After brining, thoroughly rinse pork in cold water. Brined pork chops with an asian pork chop brine. Discard brine (it's okay if some spices stick to pork). While the apple cider taste itself is subtle, the combination of it along with the aromatics, herbs, and salt make this pork loin intensely flavorful. Season the pork with black pepper and saute in well oiled pan. 4 pound pork loin (bone in).

4 pound pork loin (bone in). Pork loin roast with two pommes cooking in sens. Color both sides then place in a 375 let loin rest for 10 minutes then slice. Anise, anise recipe, brined pork recipe, pork loin, pork loin chop recipe. As i prepared the brine, i couldn't help but feel inspired by the ginger sitting the resulting meal was extremely delicious, and exactly what i was craving.

Asian Brined Pork Chops With Pork Chop Brine Rasa Malaysia from rasamalaysia.com Salt, pork loin roast, thyme, rosemary, dark brown sugar, peppercorns and 2 more. Most cooking experts agree that brined poultry and meat. Apple cider brined pork tenderloin with rhubarb deglazing. Asian brined pork loin with a hoisin glaze. There is literally flavor packed into every single. 4 pound pork loin (bone in). Discard brine (it's okay if some spices stick to pork). I pulled pork chops out of the fridge, along with a carton of apple juice and started to prepare a brine.

The pork tenderloin is crazy moist and tender by first being placed in a water/salt/ brine for 20 minutes.

Asian brined pork loin with a hoisin glaze. This smoked pork loin recipe will result in the best smoked pork loin you have ever had, period. Smoke the pork loin at 225°f. Place pork in a nonreactive dish, and completely cover with brine. There is literally flavor packed into every single. Discover our recipe rated 4.5/5 by 31 members. The pork tenderloin is crazy moist and tender by first being placed in a water/salt/ brine for 20 minutes. First attempt at making vietnamese pork banh mi sandwiches. Remove pork from brine, and let stand at room temperature 30 minutes. Refrigerate at least 6 hours and up to 8 hours. Brined and grilled pork loin roast. This ingredient shopping module is created and maintained by a third party, and imported onto this page. In a large pot, combine the mirin, soy sauce, ginger, chiles, orange slices, sesame oil and water.

Anise, anise recipe, brined pork recipe, pork loin, pork loin chop recipe. Here are the main differences: A mixture of creole seasoning, cumin, and brown sugar add flavor to this delicious pork loin. I this easy braised pork loin roast is flavored with an orange, garlic, and brown sugar sauce mixture. Brined pork tenderloin is one of those dishes that is really hard to mess up because.

Asian Glazed Melt In Your Mouth Pork Tenderloin Recipe Allrecipes from imagesvc.meredithcorp.io This smoked pork loin recipe will result in the best smoked pork loin you have ever had, period. As i prepared the brine, i couldn't help but feel inspired by the ginger sitting the resulting meal was extremely delicious, and exactly what i was craving. Discard brine (it's okay if some spices stick to pork). Color both sides then place in a 375 let loin rest for 10 minutes then slice. Brined pork chops with an asian pork chop brine. 1 boneless pork loin roast. Pork loin roast with two pommes cooking in sens. The target internal temperature is 145°f.

I pulled pork chops out of the fridge, along with a carton of apple juice and started to prepare a brine.

Garnish with apples, chive batons and chile oil. Place pork in a nonreactive dish, and completely cover with brine. Pork loin recipes | pork loin, pork, food recipes from i.pinimg.com. The pork tenderloin is crazy moist and tender by first being placed in a water/salt/ brine for 20 minutes. Brined pork tenderloin is one of those dishes that is really hard to mess up because. Brining is the trick many professional cooks use to produce tender and juicy meats. After brining, thoroughly rinse pork in cold water. Salt, pork loin roast, thyme, rosemary, dark brown sugar, peppercorns and 2 more. Remove loin from brine, rinse, pat dry and let set out at room temperature for at least one hour before cooking as desired. I this easy braised pork loin roast is flavored with an orange, garlic, and brown sugar sauce mixture. Cut loin from ribs, and slice loin Pork loin roast with two pommes cooking in sens. Color both sides then place in a 375 let loin rest for 10 minutes then slice.

Source: imagesvc.meredithcorp.io

Pork loin recipes | pork loin, pork, food recipes from i.pinimg.com. Color both sides then place in a 375 let loin rest for 10 minutes then slice. Easy brined pork loin is finished with a simple and flavorful herbed pan sauce, just right for your holiday table. As i prepared the brine, i couldn't help but feel inspired by the ginger sitting the resulting meal was extremely delicious, and exactly what i was craving. Remove loin from brine, rinse, pat dry and let set out at room temperature for at least one hour before cooking as desired.

Source: imagesvc.meredithcorp.io

Pork loin recipes | pork loin, pork, food recipes from i.pinimg.com. 4 pound pork loin (bone in). This pork loin is hands down the best pork loin i have ever had and all the credit goes to the apple cider brine. Remove loin from brine, rinse, pat dry and let set out at room temperature for at least one hour before cooking as desired. This pork roast is moist and flavorful thanks to an overnight soak in a maple syrup brine.

Brined pork chops with an asian pork chop brine. This brined pork rib roast recipe is roasted to perfection with a creole style spice coating. My favorite thing to do at five guys is ask for grilled cheese style and not have to pay extra for a grilled cheese sandwich. First attempt at making vietnamese pork banh mi sandwiches. 4 pound pork loin (bone in).

Since everyone seems to be doing the brining thing, i thought you all might like this roast. I this easy braised pork loin roast is flavored with an orange, garlic, and brown sugar sauce mixture. I pulled pork chops out of the fridge, along with a carton of apple juice and started to prepare a brine. See more ideas about pork, asian pork, asian recipes. 4 pound pork loin (bone in).

Source: www.dinneratthezoo.com

Color both sides then place in a 375 let loin rest for 10 minutes then slice. Brined pork tenderloin is one of those dishes that is really hard to mess up because. This pork loin is hands down the best pork loin i have ever had and all the credit goes to the apple cider brine. A mixture of creole seasoning, cumin, and brown sugar add flavor to this delicious pork loin. Mix the brine well before using.

Source: testing.rasamalaysia.com

Brined pork chops with an asian pork chop brine. There is literally flavor packed into every single. Mix the brine well before using. Discover our recipe rated 4.5/5 by 31 members. This smoked pork loin recipe will result in the best smoked pork loin you have ever had, period.

Source: imagesvc.meredithcorp.io

The target internal temperature is 145°f. The brine keeps the pork juicy while adding some flavor to the meat. Color both sides then place in a 375 let loin rest for 10 minutes then slice. Salt, pork loin roast, thyme, rosemary, dark brown sugar, peppercorns and 2 more. This brined pork rib roast recipe is roasted to perfection with a creole style spice coating.

Source: imagesvc.meredithcorp.io

Salt, pork loin roast, thyme, rosemary, dark brown sugar, peppercorns and 2 more. Color both sides then place in a 375 let loin rest for 10 minutes then slice. Immerse pork loin in brine making sure loin is completely covered. Asian brined pork loin recipe grace parisi. This brined pork rib roast recipe is roasted to perfection with a creole style spice coating.

Most cooking experts agree that brined poultry and meat. Remove loin from brine, rinse, pat dry and let set out at room temperature for at least one hour before cooking as desired. While the apple cider taste itself is subtle, the combination of it along with the aromatics, herbs, and salt make this pork loin intensely flavorful. September 3, 2020 · 7 comments. Easy brined pork loin is finished with a simple and flavorful herbed pan sauce, just right for your holiday table.

Discard brine (it's okay if some spices stick to pork).

See more ideas about pork, asian pork, asian recipes.

Anise, anise recipe, brined pork recipe, pork loin, pork loin chop recipe.

/> Source: www.thespruceeats.com

Remove loin from brine, rinse, pat dry and let set out at room temperature for at least one hour before cooking as desired.

Source: imagesvc.meredithcorp.io

Immerse pork loin in brine making sure loin is completely covered.

Source: tmbidigitalassetsazure.blob.core.windows.net

I this easy braised pork loin roast is flavored with an orange, garlic, and brown sugar sauce mixture.

Source: imagesvc.meredithcorp.io

Brine cured smoked pork loin chops smokin pete s bbq.

Source: imagesvc.meredithcorp.io

Most cooking experts agree that brined poultry and meat.

Source: imagesvc.meredithcorp.io

Rib pork loin roast (or whatever size your family needs).

Source: www.healthyseasonalrecipes.com

Garnish with apples, chive batons and chile oil.

See more ideas about pork, asian pork, asian recipes.

Place pork loin in brine mixture and refrigerate for 8 to 10 hours.

Season the pork with black pepper and saute in well oiled pan.

This pork roast is moist and flavorful thanks to an overnight soak in a maple syrup brine.

Mix the brine well before using.

I this easy braised pork loin roast is flavored with an orange, garlic, and brown sugar sauce mixture.

Place pork around a mound of yams.

While the apple cider taste itself is subtle, the combination of it along with the aromatics, herbs, and salt make this pork loin intensely flavorful.

Source: imagesvc.meredithcorp.io

Remove pork from brine, and let stand at room temperature 30 minutes.

Source: imagesvc.meredithcorp.io

This brined pork rib roast recipe is roasted to perfection with a creole style spice coating.

Source: imagesvc.meredithcorp.io

Season the pork with black pepper and saute in well oiled pan.

Brine cured smoked pork loin chops smokin pete s bbq.

When done, let the pork loin cool down completely, then remove the butchers twine and slice thin.

Apple cider brined pork tenderloin with rhubarb deglazing.

If you have never brined your meats before cooking, you don't know what juicy and tender is all about!


Instructions

*Free printable recipe card is available at the end of the post.

To make the roast, start by scoring the top of the meat and messaging the blend of spices into the pork.

Then, press thinly sliced pieces of garlic into the cuts. And cover with chopped fresh parsley.

All this is done before the meat goes in the oven. Once it starts roasting, can you imagine the wonderful aroma that will be wafting throughout your home?

Start the pork off at 425℉, and then after about 15 minutes, turn your oven down to 350℉.

You’ll want to have a meat thermometer on hand to be sure your pork is properly cooked. The US Department of Agriculture has lowered the recommended safe cooking temperature for whole cuts of pork from 160℉ to 145℉ as measured with a food thermometer before removing meat from the heat source.

I cooked this roast for a little more than 1 1/2 hours to 150℉.

Now for some more love and attention: you’re going to prepare the special Dijon sauce to baste the roast with every so often while it bakes.

I use avocado oil in this sauce. If you’d like, you can read about its health benefits here. You can also substitute olive oil if you don’t have the avocado oil on hand.

Also stir in some Red Boat (or Worcester sauce), gluten free dijon mustard, and a little water. After the first 15 minutes of cooking, when you go to turn down the temperature of the oven, generously brush this sauce over your roast.

Then, after an hour, check the internal temperature of your roast and brush the basting sauce over the roast again.

When your roast reaches the optimal temperature, remove it from the oven, give it another coating of basting sauce, and let it rest, uncovered, for 10 minutes before slicing.


Perfumed with rosemary, and finished with goat cheese and honey, this unique pork dish is complemented by the natural sweetness of grilled figs.

Sweet, sugary dates, orange juice, and aromatic cilantro make for a dynamic relish to spoon over this simple, quick roast.

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10. Oven-Roasted Plums

For an elegant side to your pork tenderloin, try this oven-roasted plum recipe.

The juicy plums caramelize throughout the baking process, resulting in a sweeter side option.

Impress your guests with your culinary expertise when you serve roasted plums with your main course. These plums are ready for your next formal occasion.

Put your best plate forward when you fill it with delicious pork tenderloin and irresistible oven-roasted plums.


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Pork loin gets slathered with a sweet, hot Moroccan sauce known as chermoula or charmoula, which both adds flavor and helps lock in moisture. Serve it with the roasted root vegetables and a bit of couscous.

What to buy: We tested the chermoula with both preserved lemon and regular lemon. Though we preferred the preserved lemon, either is acceptable.

Game plan: Pork loins will vary in size and thickness. If you have a thinner loin, check the temperature about 15 minutes earlier. If your pork loin is ready before your vegetables, just remove it to a cutting board to rest and continue cooking the vegetables until done.


Pork Roast Stuffed with Roasted Red Peppers, Feta, and Spinach

This savory Pork Roast Stuffed with Roasted Red Peppers, Feta and Spinach brings Mediterranean deliciousness. To begin, loads of spices create a rub that infuses this meat with a rich depth of flavor. The center overflows with spinach, roasted red peppers, feta cheese and garlic which make for not only an amazing healthy main dish but a beautiful presentation on your table at any gathering.

A Healthy Start to the New Year

This Pork Loin Roast Stuffed with Roasted Red Peppers, Feta, and Spinach is the perfect meal to begin a fresh healthy pursuit in this New Year. After all the sugar I&rsquove consumed over this holiday season, my body is desperately craving &ldquothe healthier side of life.&rdquo

Don&rsquot get me wrong, I do love all the holiday menus, the overabundance of goodies, delicious cocktails, and the unending parties. Treasured memories are created during this time with a fresh appreciation for old and new relationships in my life. I would NOT change a thing in how I indulged with friends and family over the holidays. For me, it&rsquos time well spent! But now, the time has come to get back on track.

Choosing the Right Cut of Meat to Stuff this Roast

There are two cuts of meat that many people think are interchangeable in recipes when it comes to pork roasts &ndash the pork loin and the pork tenderloin. But there are major differences in these two.

Pork loin and tenderloin do not even come from the same part of the animal and have very little similarities. The pork tenderloin is small and thin which makes stuffing this cut more difficult. The pork loin is larger and thicker which once butterflied can be packed with an array of yummy ingredients. A boneless pork loin is what this recipe calls for.

BUTTERFLYING a Boneless PORK LOIN

With the fat side of the roast up, use a long sharp boning or serrated knife and cut horizontally lengthwise into the roast but not through it. You will want to stop about 1/2-1 inch short. Open up the roast like turning the page of a book and, there, you have successfully butterflied your roast. Lay the butterflied pork (open and fat side down) between several pieces of parchment paper and pound the roast with a meat mallet or a rolling pin for an even thickness.

If you would like to have a more circular rolled stuffed roast, you can create a thinner and longer portion of meat by cutting while you roll the roast out. You can check out this YouTube link here to see how to accomplish that. I chose a one-cut open book butterfly because it is simpler and in my opinion just as beautiful.

Adding a Spice Rub infuses the meat with wonderful flavor

Fresh herbs and spices are rubbed on all sides of this roast to give fabulous flavor to the meat itself. After I apply the rub I let the flavors permeate for 24 hours before I stuff it. The dimension this adds to the finished &ldquo chef-d&rsquooeuvre&rdquo or masterpiece, as I call it, is well worth the wait.

Pull the roast out of the refrigerator around 30 minutes before you&rsquore ready to stuff it. Then by the time you prepare it for cooking, it will have come to room temperature. In this way, you&rsquoll take the chill off the meat so that it will be juicier and cook more evenly throughout.

Pork Roast Stuffed with Roasted Red Peppers, Feta Cheese and Spinach

Now, this is where all the magic happens! When it comes to stuffing this roast, I tend to always &ldquooverstuff.&rdquo My philosophy is &ldquothe more the merrier.&rdquo So I load this up with fresh spinach, roasted red peppers, and feta cheese. But before I get to that stage, I spread a good amount of minced garlic on the cut side of the meat. In my opinion, garlic makes any savory dish 100% BETTER!

Rolling up the Roast and Keeping all the Goodies in tack

Since I tend to overload the inside with all these goodies, rolling it up and keeping them inside can be a little tricky. But believe me, I manage to cram everything. If any of that yumminess tries to escape though, it gets my full &ldquostuffing&rdquo attention. None of the spinach, roasted red peppers or feta cheese is found lying around outside this roast once I&rsquom done with it.

Tying a Stuffed Pork Loin

With all that deliciousness inside now, you want to be able to keep it contained. The best way to accomplish this is by tying the stuffed roast with kitchen twine. If you&rsquove never done this before, it initially looks quite complicated. But honestly, it&rsquos very easy and doesn&rsquot take much time at all. I have included a YouTube video to help instruct you.

Cooking this Pork Loin Stuffed with Spinach, Roasted Red Peppers and Feta Cheese

Since we&rsquore not searing this roast before it goes in the oven, I started out with a high temperature of 450°F (uncovered) for 10 minutes to get a good browning on it. I then tented the roast with foil and turned down the oven to 325°F. At this point, I let it cook for about 45 minutes with an instant-read thermometer showing 140°F in the thickest part of the meat.

Is &ldquopink&rdquo Pork safe to eat?

It used to be everyone was afraid to eat pork that was still pink inside. That&rsquos just not the case anymore. Not only is it safe, but it is much more tender and juicy this way. Overcooked pork becomes dry, tough and loses much of its flavor. That&rsquos why you pull it out of the oven when the internal temperature reaches 140°F. And of course, let it rest for 10 minutes under foil to make sure all the juices stay in.

I wish you could smell the fragrant aromas lingering in my kitchen from this delectable pork roast right now. Oh, the flavors, the textures and the beauty that awaits you if you decide to cook this lovely baby. Please leave a comment in the space below, as I would love to hear from you.


Pork Loin Roast With Balsamic Vinegar and Brown Sugar Glaze

This balsamic and brown sugar glazed pork loin roast is an excellent choice for a Sunday dinner or holiday meal, and the leftovers can be used in sandwiches, hash, and casseroles. Use a top loin roast, a sirloin roast, or a rack or pork (rib roast) in the recipe.

This pork loin is seasoned and then roasted to perfection. Before the roast is done, it's glazed with a simple mixture of brown sugar, mustard, and balsamic vinegar. Serve this great tasting pork roast with mashed potatoes and your favorite vegetable side dishes. Steamed broccoli, green or wax beans, and peas are good vegetable choices or serve the roast with a side dish casserole. Sweet potatoes and bread or cornbread dressing are also great with pork.

Use a food thermometer to determine doneness. Check the roast near the end of the cooking time with an oven probe, a dial-type or meat thermometer, or an instant-read thermometer. See the timetable below the recipe for approximate cooking times.

For a different variation, try slow cooker brown sugar pork loin instead.


What to Make When Pork Loin Is on Sale

Pork loin is a wonderful cut of meat for the budget cook. Large pork loins lend themselves to making lots of tender meat at once to feed a family for a few days, or to cook and freeze for later meals. When it's on sale, it's an even better buy. And it's regularly on sale at most grocery stores because it's a less well-known cut of meat compared to pork chops or pork tenderloin.

Despite the similar name, however, pork loin and pork tenderloin aren't the same cut of meat. In fact, they cook quite differently. A pork tenderloin is a thin, long, boneless cut of meat, where as pork loin is a wider, fatter cut of meat that can come boneless or bone-in. Pork loin does better when cooked low and slow, like smoking, roasting, or slow-cooking.

When you see pork loin marked down at your store, stock up for a few meals. Go ahead and grab an extra loin for freezing, too. The thick cuts freeze well, and you've always got a great meal just waiting in your freezer.


  • For the pork loin:
  • One (4- to 5-pound 2- to 2 1/2-kg) pork loin, center cut with rind still intact (see note)
  • Kosher salt
  • 1/4 cup (60ml) neutral oil, like canola or grapeseed
  • 2 heads garlic, cut in half across the bulbs
  • 8 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • For the Spiced Apple Chutney:
  • 4 tart baking apples (such as Granny Smith), peeled, cored, and cut into 1/2-inch dice
  • 3/4 cup chopped yellow onion
  • 2 tablespoons fresh ginger, grated (20g)
  • 1/2 cup pomegranate juice (120ml)
  • 1/2 cup plus 2 tablespoons apple cider vinegar (150ml)
  • 3/4 cup light brown sugar, packed (about 5 ounces 140g)
  • 1 teaspoon mustard seeds (about 2g)
  • 1/4 teaspoon red pepper flakes
  • 1 star anise pod

For the pork: Dry the skin as much as possible with a paper towel. Generously season the meat (not the skin) with kosher salt, including in between the ribs and meat. Place the roast on a wire rack set in a rimmed baking sheet. Transfer to the refrigerator and let rest, uncovered, at least overnight and up to three days.

When ready to cook, preheat the oven to 475°F (246°C). If the butcher has not done it for you, score the rind with a very sharp knife, using long, parallel slits 1/4-inch to 1/2-inch apart across the width of the loin be careful not to cut into the flesh.

Flip the loin over and rub the flesh side with the remaining oil. Lift the meat from the bones. Place the garlic, thyme, and rosemary up against the meat. Using butcher's twine, tie the ribs back to the loin, with the aromatics sandwiched in between.

Rub the rind with more salt, ensuring that the salt is rubbed well into the slits. Brush the rind with 2 tablespoons of oil.

Place the loin, skin-side up, on a rack in a roasting pan or baking sheet and roast for 30 minutes. Reduce the heat to 325°F (163°C) and cook until an instant-read thermometer poked into the center of the loin reaches 130°F (54°C) for medium-rare, or 140°F (60°C) for medium, about 1 hour. Skin should be puffy and crisp if it’s not puffy enough, remove the roast from the oven, preheat the broiler, and place the roast a few inches under the broiler until the skin puffs.

While the pork roasts, make the Apple Chutney: Combine the apples, onion, ginger, pomegranate juice, vinegar, brown sugar, mustard seeds, pepper flakes, star anise, and salt in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to a simmer and continue cooking, stirring occasionally, until most of the liquid has evaporated, about 45 minutes. Remove the star anise and allow to cool.

When the roast is done, remove it from the oven and let the loin rest on a carving board for 30 minutes.

Remove the ribs by cutting the remaining flap, discard the garlic and herbs. Carve the loin into slices following the scores so that each slice has a segment of crackling (approximately a 1/4-inch-wide strip). Serve the warm pork loin with apple chutney and your preferred sides. (We like Yorkshire puddings and a bitter green salad).