Stop Blogging and Cook

DAILY POST APRIL 20th:  PERFECT PORK ROAST
RELATED POST APRIL 19th:  COOKING IN SALT: WHAT ‘S THAT ABOUT?

GLUTEN-FREE

S H O P

BUTCHER
Boneless pork loin

GROCERY
Thyme
Rosemary
Ground pepper
Kosher salt, with no anti-caking additives

T I M I N G

SERVES 1
PREPARATION TIME: 15 min
COOKING TIME: 20-30 min/lb
PREHEAT OVEN: 450ºF

1. Rub spices into meat.
2. Encase in salt.
3. Bake.

C O O K  /  P R E P A R E

INGREDIENTS
1 lb boneless pork loin
1 TBSP thyme
1 TBSP rosemary
1/2 tsp ground pepper
2 c kosher salt, with no anti-caking additives
1/2 c water

PREPARATION

1. Combine thyme, rosemary & pepper; rub into all surfaces of the meat.
2. Insert meat thermometer into center of thickest part of roast.
3. Put salt in a bowl, add water & mix until salt is evenly moistened.  Salt should stick to itself.  If it doesn’t, add more water 1 TBSP at a time.
4. In a shallow baking or broiler pan lined with aluminum foil, put a layer of salt at least 1/4″ thick.
5. Put meat on salt layer.  Cover roast with the rest of the salt, packing it so that there are no cracks or places where meat is visible.  Pack salt around meat thermometer.
6. Bake in center of preheated oven.  When meat thermometer is 5 to 10 degrees from doneness you desire, remove from oven & let sit for 15 min.  Meat will continue cooking.
7. Insert small paring knife vertically into crust and twist.  Repeat.  Crust will begin to crack open.  Discard salt into trash & dust residual salt off meat with a pastry brush.  Remove roast to a platter for carving.  Pick up foil with remaining salt crust and discard.

S E R V E

Slice pork in 1/4″ slices.  Serve with potato dish, vegetable and salad.

W O R K P L A C E   L U N C H

Makes wonderful sandwich with lettuce or arugula, mayo & tomato on whole grain bread.