Recipe by Mainely Debbie
This recipe is from The Perfect Recipe Cookbook by Pam Anderson, executive editor of Cook's Illustrated.I made my pork loin at the temperature reccomended by Pam, I did not dry age the roast, inject any solution in the meat prior to roasting nor used the vegetables or Madeira, but did season the top with a lot of garlic powder, pepper and salt. OMG was this roast so tender and juicy! The next time I will dry age the roast and use the Garlic-Thyme Rub just to see the difference. I used my meat thermometer that is on a wire and left in the meat while roasting, this gives me an accurate temperature of the meat. I didn't pay attention to how long it took to cook the roast I just kept an eye on the internal temperature. It was perfect. I also used a boneless pork loin because that is what I had in my freezer. I wrote the complete recipe from the book if you want to cook it using all the ingredients or just want to cook using the roasting directions. The site would not let me state that it should be "2 pork loins about 5-6 ribs each" which the original recipe stated so I had to guess about the weight.
- 6 lbs pork loin, roasts 5-6 ribs each chine bone removed
- 2 tablespoons kosher salt
- 3 medium garlic cloves, minced (about 1 tablespoon)
- 2 teaspoons ground black pepper
- 2 teaspoons dried thyme leaves
- 2 tablespoons olive oil
- 1 small carrot, cut into 1 inch chunks
- 1 small onion, chopped
- 1 tablespoon olive oil
- 3 tablespoons madeira wine
Directions See How It's Made
- IF DRY AGING PORK LOIN.
- Rub each loin roast with equal portions of salt.
- Place on a wire rack set over a paper toweled lined jelly roll pan.
- Refrigerate, uncovered, for 5 days.
- Before roasting, shave off very thin exterior layer of hardened, dehydrated meat on each end of the loin.
- GARLIC-THYME RUB.
- Mix garlic, pepper, thyme and olive oil to make a thick paste and rub each loin with the paste.
- Toss carrot and onion with olive oil and place in a large roasting pan.
- ROASTING DIRECTIONS.
- Preheat oven to 250 degrees.
- Place a large roasting rack over the vegetables in roasting pan and set loins on rack.
- Roast until internal temperature of loins is 120 to 125 degrees F, about 1 1/2 hours.
- Increase oven temperature to 425 degrees and continue to roast until meat registers 145 degrees F, about 30 minutes more.
- Add 1 cup water to roasting pan.
- Once pan drippings turn brown and just begin to smoke remove from oven.
- Place meat on carving board and cover loosely with foil to rest while making the "jus", the temperature will continue to rise.
- TO MAKE THE JUS.
- Strain pan drippings into a measuring cup, pressing on vegetables to release liquids, skim fat.
- Add additional water if necessary to equal 1 cup.
- Transfer to a small saucepan, add Madeira.
- Simmer to blend flavors, about 5 minutes.