Roasted Pork
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Score the skin of the pork loins in stripes about ¼ inch wide with a sharp knife.
Place the pork on a roasting rack.
Roast
Roast in a preheated oven at 400°F (200°C) until the skin is crisp and the meat is thoroughly cooked.
Baste the pork frequently with its own juices.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Loins of young pork
- Forms the main body of the dish, cooking through to tender, safe meat.
The step that matters
Roast until the skin is crisp and the meat is thoroughly cooked. Crisp skin depends on dry, hot oven air browning the scored surface, while the meat must reach full doneness throughout. Stopping early leaves skin soft or meat undercooked.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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