EASY AS 5, 4, 3, 2, 1.
I don’t eat pork often but when I do I like it to be moist and well-salted. When it comes to meat I have tried all varieties of spices and rubs, sauces, and cooking techniques.
My favourite always ends up being the most simple. I enjoy the flavour of the meat and don’t like to get lost in all the other possible flavours. Don’t get me wrong, I do prepare meat in different ways but, in my opinion, simple is best.
I use what my family has always used. I call them the Mediterranean basics: coarse sea salt, coarse black pepper, and olive oil.
From there I can add on a few more Spanish basics: garlic, onion, lemon, and parsley, basically a gremolata. Most of the sauces and foods I make incorporate some combination of these ingredients.
The other night I bought a beautiful pork loin weighing approximately one and a quarter pounds for Easter dinner. Before cooking, it is important to prepare the meat. It usually comes pretty well cleaned but I like to remove the silvery bits as they can be a little tough.
Once the meat is cleaned I simply give it a rub with olive oil, course salt and pepper, and it is ready to go.
I wanted a way to remember how to cook this piece of meat so it would be well cooked but not dry. I came up with the 5, 4, 3, 2, 1 method and it seems to have worked out well.
5, 4, 3, 2, 1 Method
Preheat oven to 500º. Bake pork loin for 10 minutes.
Lower temperature to 400º. Bake pork loin for 10 minutes.
Lower temperature to 300º. Bake pork loin for 10 minutes.
Lower temperature to 200º. Bake pork loin for 10 minutes.
Turn oven off. Leave pork loin in for 10 minutes.
Broil pork loin on high for 10 minutes to crisp skin a bit.
Once finished, I removed the pork from the oven, covered it with aluminum foil and a cloth and let it stand for 20 minutes. This step is very important as meat needs to rest. It helps make it more tender. Don’t rush this part!
Once the meat rested I sliced it on an angle to help the cut be even more tender.
It was a hit and while I was waiting for the pork loin to rest I even managed to make a sauce with caramelized onion, beef bouillon, sherry and a bit of corn starch to thicken it.
Pork Loin Roast
1 1/4 lbs pork loin roast (cleaned)
2 Tbsp olive oil
1 Tbsp coarse sea salt
1 tsp coarse black pepper
1. Rub pork loin roast with olive oil, salt and pepper.
2. Make sure oven is fully preheated and let meat sit out of the fridge for approximately 20-30 minutes prior to putting it in the oven so that the meat is not shocked by the heat.
3. Bake according to my 5, 4, 3, 2, 1 method.
Protein 20.99 g