WHOLE PORK LOIN
This week on Basics, we're taking a look at salad. Salad can be a robust, radiant, and reliable side dish or main course. I'll show you how to make caesar salad, panzanella, and a wedge salad.
Special Equipment List
Food processor (for pork loin filling)
Sous vide (optional for pork chops)
Vacuum sealer bags (if using sous vide)
Whole boneless pork loin
2-3 Tbsp fresh rosemary
8 cloves garlic, minced, plus 2-3 additional whole cloves
4 sprigs rosemary
4 sprigs thyme
2 sprigs thyme
2 Tbsp butter
Start by butterflying your center cut loin. Place a large cut down the bottom third of the roast opening it up like a book until we reach the other end of the roast at which point you make another cut opening the roast yet again, kinda like a pamphlet.
Cover with plastic wrap and use a meat mallet to pound out the pork until it has leveled out. You don’t want to tenderize it or anything like that, just make it even.
In a cold stainless steel pan, place 8 minced cloves of garlic and a few tablespoons of freshly chopped rosemary along with ⅓ cup nice of olive oil and the zest of one lemon.
Bring the pan to a slow simmer on a medium low heat and once it has cooked for about 2-3 minutes, strain into a heat-proof container using a fine mesh sieve. Reserve the oil for later, you’ll use the paste now.
Add one pack of pancetta to a food processor and pulse it a few times before adding your garlic and rosemary herb paste mixture. Process until it forms a smooth spreadable paste - so for about 60 seconds.
Season both sides of the pork roast with salt and pepper before placing the pork roast fat side down. Spread the herb mixture even over pork loin leaving about a 2-inch gap on one side of the roast.
Roll roast tightly towards the 2 inch gap and when it’s totally rolled, use butcher’s twine to tightly secure pork. You should tie a knot about every inch. Place on a wire rack on a rimmed baking sheet and cook at 275°F for about 2 hours or until it reads 135°F in the thickest part of the roast.
Add vegetable oil to a cast iron skillet, and once skillet is ripping hot, add your pork roast, browning on all sides. Also cut one lemon in half and place in skillet face down. When the lemons are slightly brown, remove from skillet.
Add lemon juice to the reserved oil from the garlic and rosemary herb spread. Also add some freshly chopped parsley and whisk together until emulsified. Season with salt and pepper.
Remove butcher’s twine from the roast, and slice into ½ inch thick slices. Top with lemon herb vinaigrette. Serve and enjoy.
Season all pork chops with salt and pepper on both sides. Place two cuts into a vacuum seal bag along with a clove of garlic, 2 sprigs of thyme on one side, and two sprigs of rosemary on the other side of the pork chops.
Seal and place in a sous vide bath that is set at 144°F for 60 minutes.
Once they’re done cooking, remove from bag, pat dry, and place on a hot skillet with some oil. You just want to brown the outside, so once it’s brown flip to the other side and make sure every part of your chop gets browned, even the sides. Remove from heat and cover with foil.
In the same pan add 1 of a cup of chicken stock and ¼ cup of sherry along with some sprigs of fresh thyme. Mix around and scrape all the good fond off the bottom of the skillet. Once mixed, add the juice of ½ a lemon. Simmer.
Once the the liquid has reduced by about half, remove the sprigs of thyme, turn off the heat, and add about 2 Tbsp of butter. Mix to combine.
Slice pork chops and top with top with pan sauce.
Serve and enjoy!