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 regular stripes about ¼ inch wide with a sharp knife.
Preheat the oven to 400°F (200°C).
Roast and serve
Place the pork loin in the oven and roast until fully cooked and the skin is crisp.
Ensure the pork is sweet and thoroughly cooked before serving.
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
- Forms the main body of the dish; its lean meat cooks through and becomes tender with proper heating.
- Pork skin
- Crisps in the dry oven heat, producing a browned, crackly texture when scored.
The step that matters
Roast until fully cooked and the skin is crisp. Pork must reach a safe internal temperature throughout, while the skin needs dry, high heat to crisp. Scoring helps the fat render and the skin puff and brown evenly.
“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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