Roasted Young 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.
Place the pork loin 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 frequently with the drippings to keep the meat 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
- Forms the main body of the dish; its lean meat cooks through to tender, juicy slices when roasted.
- Coarse sea salt
- Seasons the meat and helps draw moisture from the skin so it can crisp.
The step that matters
Scoring and drying the skin before roasting. Scoring lets fat render and the skin puff and crisp evenly, while a dry surface browns better than a wet one. Skipping this leaves tough, chewy skin.
“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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