By Tom // Posted 1 December, 2020 in: Food + Drink
Iâ€™ve struggled with the best way to cook pork loin, which tends to come out dry (thereâ€™s not a lot of fat in it). Tonight, I think I figured out the solution:
Blast it at high heat till itâ€™s almost done.
Iâ€™ve tried the low and slow approach, with a sear at the end, but it always comes put tough and dry. I bet cooking it sous vide would be great, but youâ€™ve got to plan ahead.
Tonight, or this afternoon rather, I put a frozen 1.5 lb pork loin (I doubt the weight really matters, since heavier loins tend to just be longer but have the same diameter) in salt water to brine. Then I put the loin on a pan in a 425Â° toaster oven (our oven is gone, but thatâ€™s another story). I upped the temperature to 450 after 45 minutes because I got impatient, and the center of the loin hit 125Â°F after an hour total cooking time. I let it rest ten minutes and sliced it.
So going forward with pork loin (which, honestly, I mostly avoid in favor of shoulder), itâ€™s a hot, quick roast.