Pork loin is in an unobtrusive and delicious cut of animals. The best way to prepare for it is to bake it. However, there are two classic ways to bake the pork loin. The first of these is a British way, roasting at a high temperature in a relatively short time. This will give you perfect scratch. The other way is to use the French way, slowly bake the meat with wine for a long time. This will not sharpen the pig's skin and you will not get a crack, but you will get a very wet and juicy joint of the meat.
I will introduce both of these roasting techniques below.
Herb roasted pork, cracked
Material:
1 cup of pork (about 2 kg), score the skin
Small branches of rosemary
Small edamame time
3 or 4 garlic entrances
1 roast sea salt
1/2 teaspoon onion
Freshly ground black pepper
Method:
Always make sure your pork loin hide is as dry as possible (or else a good scarlet will not happen). If the skin looks damp, dry it with kitchen paper as much as possible and sprinkle with corn floor. After leaving for 10 minutes, throw away the corn flour (corn).
Put the meat in the chopping block and score the fat. Scrape as much salt as you can on your skin, put time and rosemary together with garlic in score marks. Mature black pepper. Spread the onion to the bottom of the roasted tin and place the meat on this (or on the metal shelf of the roasted tin). Preheat to 240 ° C in the middle of the oven oven, 20 minutes. Reduce the heat to 190 ° C and heat for an additional 110 minutes.
Of course, meat can be served from bread juice.
Pork garlic roast
This is the roasting method of classical pork in France. Compared with the traditional British way, you end up with more meaty, more ripe meat.
Material:
A piece of pork (about 1.5 kg) was harvested and the harvested one was removed
Salt and freshly ground black pepper
A freshly choped cup of sage
Generous pinch ground allspice
1 clove of garlic
Dry white wine or water 150ml
Method:
Put the meat in a large bowl or dish and rub the salt, pepper, sage, allspice to the joints. If possible, leave it in a cool place for several hours or overnight to allow the taste to penetrate. When ready, flatten the joint and place the garlic sliver at regular intervals along the inside of the joint. Once completed, roll up the joint and tie it tightly together with the butcher. String.
Transfer to a roasted pan and add wine or water. Cover with lid or foil and place in preheated oven at 150 ℃. Roast for about 2 hours 30 minutes, or roast until the meat becomes soft and when pierced with skewer juice will not be pink. Please check the bread every time. When the joint dries, please add some more water.
Remove the joint and place it on a warm plate. Cover with foil and let stand for 10 minutes. Delete the character string at this point and cut it into slices. Organize these in warm serving dishes.
Also, if you want, you can make gravy from bread juice served with meat.
You now have two really classic and timeless ways to roast the pork. The choice based on my recipe depends on personal preference. Please try both recipes.
