Roasted pork loin is a dish that needs no introduction. Promising every foodie a taste befitting royalty, it is your chance of taking the delights of your feast to new heights. Pork loin is actually a cut of pig’s meat such that the top of the rib cage is attached to it. Pork loins are certainly popular across the globe. Whether eaten grilled, roasted, baked or fried, it is just the taste to transcend you to heaven.
The meat, when coupled with truffle sauce, is going to ravish your appetite and it promises to be a dish you won’t be able to get enough of. What further sweetens the deal is that it is very easy to cook. Pork loin will prove to be your chance of taking the standard roast to the next level. Just make sure that the pork loins are not overcooked and you are all set to serve your guests a royal feast. This recipe uses the most exceptional seasonings and the truffles used render a distinctive taste.
Recipe
This recipe serves 6. The cooking time is 45 minutes and preparation time is 30 minutes.
Ingredients
Ingredients Quantity
Pork loin 1 with bones
Kosher salt To taste
Black pepper (freshly ground) To taste
Vegetable oil 2 tablespoons
Rosemary sprigs (fresh) 2
Truffle sauce 1 cup
Instructions
Take pepper and salt and use them to thoroughly season the meat. Keep it aside for about 30 minutes. Heat the oven at 400 degrees Fahrenheit. Take a Dutch oven approximately 5 ½ quarters wide and put it over medium heat. Add oil to the oven and heat it so that it simmers. Add pork to it and fry such that it is fried on all sides. This will take about three to five minutes. Add rosemary in the pan with the meat. Transfer the pan to oven. Bake the pork for about 45 minutes. Turn over the meat and continue to roast until the meat is tender or when the meat thermometer registers 145 °F. Here it is important to remember that the meat thermometer should be inserted in the middle of meat and that the desired temperature can be achieved in about half-an-hour or 45 minutes. Take the pork out from the oven and transfer it to a carving board. Cover it with foil. Allow it to cool for 15-20 minutes. Discard extra fat from pan. Transfer the sauce in the pan and put it over a low heat while stirring continuously. Remove any browned solids from pan and heat the sauce for 1-2 minutes. Take a warmed platter and transfer the pork to it. Pork roast has to be carved so that the meat is between bones. Spoon some sauce on top of roasted pork loins and serve them immediately. Roasted pork loins are best served with bold and delectable wines, so make sure you do not forget them.