October 22, 2013

  • Roast Pork Chops

    I don't usually buy whole pork loin roasts, least of all ones that are already frenched. But it was on sale, so I thought, sure...why not.

    Usually if I have a whole roast, I brine it, but I opted for a dry rub this time. In my dry rub, I used kosher salt, brown sugar, fresh cracked pepper, granulated garlic, smoked paprika, cayenne pepper, dried mint and oregano. I covered the whole loin with it, drizzled some olive oil on it, covered it with plastic wrap and let it sit in the fridge for 2 days.

    Before throwing it in the oven, I set it on the kitchen counter for 2 hours so that it comes up to room temperature.


    Source: http://instagram.com/p/fv4wpNuq68/

    I preheat the oven to 500 F turned it down to 275 F as soon as I closed the door after I put the loin in the oven. I let it go for an hour because 275 is pretty low. Opening the door unnecessarily would make the cooking process painfully long.

    After an hour, I checked the internal temp. It was at 45 C (yeah...I used the C thermometre instead of the F...that's roughly 113 F). For perfect, it needs to finish at 63 C/145 F. So I rolled the loin onto it's side so give the bottom some heat and threw it back in the oven at 300 F for another 30 minutes. After 30 minutes, the internal temperature was 55 C. I turned it back so that the rack was on the bottom and finished it at 325 F after 15 minutes.


    Source: http://instagram.com/p/fwMXuSuq5P/

    It came out at 60 C, which means after 20 minutes of resting, it'll be a perfect 64 C in the centre.

    And yup...it was pretty close to perfect.


    Source: http://instagram.com/p/fwRpL3uqwW/

    I roasted the whole loin so that I could put it in sandwiches or take it for lunch over the course of the week. But if you were serving this for your friends/family at dinner, you can pair it with a nice mushroom and thyme gravy (well...that's what I would pair it with) and serve it with roasted root vegetables.

    Bon appetit!!

cokeaddict