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Sunday Supper: Roast Pork Dinner

November 14, 2010

Roast pork is a fantastic dish. It’s easy to make, it’s relatively cheap, it tastes great, and the leftovers are fantastic! The key to my succulent roast pork is the technique – brine the pork first to ensure it remains moist and juicy and then roast it in the oven until it is 150 degrees internal temperature.

Lately, I’ve been interested in learning what part of the animal the meat comes from. Butchery is a fascinating art – and I only WISH we had some butchers in Nashville! Alas, the cut of pork I used is a boneless pork loin, a very nice tender cut of meat. It is the same cut that you have when you eat pork chops, except as a loin, it comes whole instead of being individually sliced. If the loin had the bones attached, it would be a crown roast of pork.

I prefer my pork to be a little rosy when it’s finished, so that’s why I take it out at 150. If you like your pork well done, cook it to 155, but not much more otherwise it’ll dry out. You can serve this pork with some simple cooked greens, mashed sweet potatoes, or my favorite – GRITS!

Pan Roasted Pork

(Recipe courtesy of Vivek Surti)

1 gallon of water

1 cup of kosher salt

1 cup of brown sugar

thyme sprigs

1 teaspoon black peppercorns, whole

4 lb pork loin roast

Kosher salt and freshly ground black pepper

First, make the brine. Combine the water, salt, sugar, thyme, and black pepper in a big bowl. Put your hand in there and swish everything around until the salt and sugar dissolve in the liquid. Put the pork loin roast in the brine and leave it for 24 hours. The brine will not only season the pork, but will ensure it stays moist when you roast it.

An hour before you are ready to cook, take the pork out of the fridge. Drain and wash off the brine and pat dry with paper towels.

Preheat the oven to 425 degrees. Stick your probe thermometer into the center of the loin and set to 150 degrees. Season the top of the pork with black pepper and a little bit of olive oil. Roast until your timer beeps, around an hour.

Remove the pork from the oven and cover with foil. Let rest for 15-20 minutes. Slice the pork and serve with your desired sides.

Roast pork leftovers are amazing – make some Cuban sandwiches, a salad meat, tacos, ANYTHING! The possibilities are endless.

Hope ya’ll enjoy – what do you make for Sunday Supper?




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