East meets West Herbed Pork Loin Roast
Oct 13, 2010 12:25:33 GMT
Post by tod2 on Oct 13, 2010 12:25:33 GMT
6 or 8 Pork loin chops all in one piece but carefully cut away from the rib bones.
Ask the butcher to score the skin in finger-thickness cuts carefully not cutting through the fat into the meat. I do this myself with a very sharp knife because they never get it right!
Coat the entire chunk of loin in the following dry mix rubbing in well:
Either NOMU Pork Rub www.nomu.co.za
info@nomu.co.za
OR make your own with:
Thyme, rosemary, cumin, black pepper,
brown sugar, salt, mustard, parsley,
garlic, onion, oregano, smoked paprika,
coriander, ginger, cloves, star-anise,
marjoram.
I have never done my own mix but all the ingredients must be dry.
Rub onto the intact rack of bones as well. Leave all meat in fridge overnight if possible covered with cling-film or foil.
Roasting:
Place the rack of bones onto a roasting pan grid with the pork loin back in place (as if it were still attached). Pour a little water into the pan - must not touch the meat. It's just to keep things moist. If it boils away don't add more.
Roast at 180C until cooked through. To crisp the skin turn on grill or oven on high but don't go anywhere!! When crisp and bubbled it's ready to serve. Remove the loin and carve. The rib bones are only for the chef..........
Ask the butcher to score the skin in finger-thickness cuts carefully not cutting through the fat into the meat. I do this myself with a very sharp knife because they never get it right!
Coat the entire chunk of loin in the following dry mix rubbing in well:
Either NOMU Pork Rub www.nomu.co.za
info@nomu.co.za
OR make your own with:
Thyme, rosemary, cumin, black pepper,
brown sugar, salt, mustard, parsley,
garlic, onion, oregano, smoked paprika,
coriander, ginger, cloves, star-anise,
marjoram.
I have never done my own mix but all the ingredients must be dry.
Rub onto the intact rack of bones as well. Leave all meat in fridge overnight if possible covered with cling-film or foil.
Roasting:
Place the rack of bones onto a roasting pan grid with the pork loin back in place (as if it were still attached). Pour a little water into the pan - must not touch the meat. It's just to keep things moist. If it boils away don't add more.
Roast at 180C until cooked through. To crisp the skin turn on grill or oven on high but don't go anywhere!! When crisp and bubbled it's ready to serve. Remove the loin and carve. The rib bones are only for the chef..........
