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).
Season the pork loin with coarse sea salt.
Roast and serve
Place the pork loin in the oven and roast until the skin is crisp and the meat is thoroughly cooked.
Let it rest before carving.
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, which cooks through in the oven and carves into slices.
- Pork skin
- Crisps under dry oven heat, giving a crackling texture that contrasts with the tender meat.
The step that matters
Roasting until the skin is crisp and the meat is thoroughly cooked. Dry oven heat is needed to crisp the skin and cook the meat through. Pork that is undercooked is unsafe, while overcooking dries the lean meat, so checking doneness matters.
“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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