This will not be a recipe, but a set of techniques. It will form a foundation to which you will build something better. Before we can create a dish that will blow someone’s socks off with all sorts of fancy ingredients, it is important that we understand the basics. With that, here we go:
Before we do anything, find yourself a good butcher. This butcher shop here has Jean, who’s life revolves around meat. This is key, because you might pay a little extra, but the guy will give you the best for your dollar. Wally can’t do that, no matter how much he tells you so.
The first step is to thoroughly dry your meat. Take a cloth, paper towel or something to make sure that the pork is not covered with blood. This is important to the browning of the pork.
Season liberally. Add a bit more than you think you will need with the salt and pepper. The reasoning for this is that the pork is thicker than the average piece of meat, so you need to compensate for the lack of seasoning in the middle.
Start off the oven at a high temperature – 200°C (400°F). This will allow the sugars in the meat to start caramelizing. Contrary to what others have written, this does not seal in the juices. What it does is add flavor to the meat. The fats will begin to melt, basting the meat as it cooks.
Once the pork has browned, lower the temperature to 175°C (350°F) and cook the loin until 65°C (150°F). Lowering the temperature will slightly increase the time for cooking, but will ensure tenderness by avoiding water loss in the meat.
Test the meat with a thermometer. The only accurate way to tell if your pork is done is to find the internal temperature. You could rely on older methods like touching the sides, squeezing it, saying a voodoo prayer over it, or even (gasp) cutting it open. All bets aside, the thermometer is the best way to tell if it is done or not. Here we are almost there.
Pull the loin out of the oven 10 degrees before the desired doneness. The pork will continue to cook after it is removed from the oven, so allow the resting process finish the cooking. (See below.)
Rest the meat by covering it with a sheet of aluminum foil. This is the most important step. Let me explain for a second why:
When the meat is in the oven, it contracts as it cooks. Muscles contract naturally so they will protect the inner organs from danger. In this case, it is heat. If you have ever cut open a piece of meat right after it has come out of the oven, you will see the outside has a cooked ring, and the center is raw.
Allowing the meat to rest will allow the muscle to relax, and the juices will redistribute through the whole meat. Failure to follow this last step is the number one reason most meats are tough and dry after cooking.
Here you can see what happens after the pork has rested, the temperature has risen to 160°F. At this point, the pork is relaxed, and juicy.
Slice the meat to the thickness you would like and serve.
I hope that helps you all out when it comes to cooking a pork loin. Do you have any tricks for cooking your loin?
