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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 (3 to 5 lb) boneless pork loin
3 tsp coarse kosher-style salt
12 or more fresh bay leaves
1 quart boiling water
Preheat the oven to 450. Score the fat cover on the meat using a sharp knife in 1/2-inch intervals lengthwise and about 2-inch intervals across. Makes these all on the diagonal, about 1/2-inch deep. Rub with the salt and insert the stem-end of the bay leaves and sprigs of thyme in the cuts.
Place the roast on a rack with the fat-side up in a roasting pan. Roast for 30 minutes. Pour the boiling water into the roasting pan and reduce the oven to 350 degrees, and continue roasting until the meat reaches 160 degrees in the center (insert an instant-reading thermometer into the center of the thickest part of the flesh). It should take about 1 hour to reach this temperature. If necessary, add more boiling water to the pan if it boils dry.
Remove the roast from the oven. Let stand for 20 minutes before carving. Slice the meat thinly to serve. Serves 8 to 12
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PORK WITH BAY LEAVES
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 (3 to 5 lb) boneless pork loin
3 tsp coarse kosher-style salt
12 or more fresh bay leaves
1 quart boiling water
Preheat the oven to 450. Score the fat cover on the meat using a sharp knife in 1/2-inch intervals lengthwise and about 2-inch intervals across. Makes these all on the diagonal, about 1/2-inch deep. Rub with the salt and insert the stem-end of the bay leaves and sprigs of thyme in the cuts.
Place the roast on a rack with the fat-side up in a roasting pan. Roast for 30 minutes. Pour the boiling water into the roasting pan and reduce the oven to 350 degrees, and continue roasting until the meat reaches 160 degrees in the center (insert an instant-reading thermometer into the center of the thickest part of the flesh). It should take about 1 hour to reach this temperature. If necessary, add more boiling water to the pan if it boils dry.
Remove the roast from the oven. Let stand for 20 minutes before carving. Slice the meat thinly to serve. Serves 8 to 12
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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