Pork loin is a beautiful cut of meat. However, if not cooked properly, it will end up being tough, dry and inedible. Treat her with kindness and follow a few simple steps and you will get a delicious and soft dish and maybe even some leftovers for the next day!
Ingrediants
- Half a kilo or a kilo of pork loin
- Salt and pepper
- Vegetable origin oil
- Garlic powder (optional)
- Thyme (optional)
- Dijon mustard (optional)
- Honey (optional)
- Red or white wine (optional)
- Chicken broth (optional)
Steps
Step 1. Preheat the oven to 190 degrees
Step 2. Leave the meat on a flat surface until it reaches room temperature
Cover it, of course, and let the meat heat up. The meat will cook more evenly.
Step 3. Season the meat to your liking
Salt and pepper are phenomenal: even if you have nothing else to season the meat with, only these two ingredients will be great (sprinkle some and rub them on the meat).
Step 4. Brown the meat on both sides
Use a pan large enough for all the meat and use tongs to turn it over instead of a fork (the meat doesn't have to be pierced). Let it brown well, about three minutes on each side. Make sure the pan is hot; do not put the meat to cook in a cold pan and then turn on the fire only afterwards. Making sure the pan is hot will ensure a nice browning and crunchiness on the outside of the meat, helping you to keep all the liquids inside and that's why you don't have to pierce the meat or all the juices will come out.
Step 5. If you wish, you can add more spices at this point
Remove the meat from the pan. You could add some garlic powder, thyme, or one of my favorite toppings: Dijon mustard and honey. Mix them well and brush them on the pork (after adding salt and pepper).
Step 6. Place the pork on a baking sheet
Do not use a pan like the ones you would use to bake cookies.
Step 7. Use an electric meat thermometer with a probe if you have one
These small tools have a small probe tied to a wire that connects to a timer. Insert the probe into the thickest part of the meat, making sure it is well centered. Set the thermometer to the desired temperature (about 70 degrees).
Step 8. Remove the sirloin from the oven when the desired temperature has been reached and let the meat rest for about 5 minutes
This may be the most important step of all. Do not remove the probe!
The residual heat will continue to cook the meat and the temperature may rise a few more degrees. Leaving the meat to rest allows the juices to be reabsorbed by the meat. Do not cut or pierce the meat and do not remove the probe or the pig will literally "bleed". In other words, all the delicious juices of the meat will come out and not be reabsorbed, thus making the meat dry and tasteless.
Step 9. Remove the probe and cut the meat into serving slices
Do not cut more slices than you want to serve: leave what remains ready for the next meal and then cut and heat the slices in a microwave but be careful of the temperature because being slices they will heat up immediately.
Advice
- The meat must be cooked entirely but it does not have to be cremated either. Many insist that pork must be cooked up to 90 degrees but by doing so it will surely be dry. Cooking it at about 70 degrees will leave the meat slightly pink inside but then leaving it to rest on the sideboard will reach about 80 degrees allowing the rest of the meat to cook leaving it to remain juicy and delicious.
- Remember that today's pork is very lean. When browning it, use a little oil. Don't be afraid to use some butter. The oil will prevent the butter from burning and add that extra taste.
- Make a delicious sauce with the juices that remain in the pan. Deglaze the contents of the pan leaving it to cook on the stove. Add some red or white wine and some chicken stock then scrape the contents off the pan. Add a little thickener for sauces (a mixture of butter and flour obtained by leaving the butter to melt in another pan to which you will then add the flour, then mixing everything with a whisk until you get a thick mixture) and mix the all until this sauce begins to bubble and thickens. Taste and adjust the seasoning sauce and, et voila, you've got a delicious sauce to go with your sirloin.
- Serve the sirloin with the potatoes and a little butter and sauce or with some yellow pumpkin cooked in a little butter and brown sugar. A sweet-tasting side dish will beautifully enhance the flavor of the pork.
