Roasted Pork Loin
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 loin in stripes about ¼ inch wide with a sharp knife.
Preheat your oven to 400°F (200°C).
Roast
Place the pork loin in the oven and roast until the skin is crisp and the meat is thoroughly cooked.
Baste the pork with its juices to keep it moist.
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
- Pork loin
- Provides the main lean meat that is cooked through and served as the dish.
- Coarse sea salt
- Seasons the skin and helps draw out moisture so it can crisp.
The step that matters
Roast until the skin is crisp and the meat is thoroughly cooked. Skin crisps only when its surface is dry and hot enough for browning, while the meat must reach a safe internal temperature. Stopping early leaves soft skin or undercooked pork, and overcooking dries the loin.
“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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