Fall Into the Porkfect Meal
I walked out this morning and for the first time, there was a slight chill in the air. Is Fall finally here? Hmmm. Let me check. That crisp feeling in the air, apples instead of stone fruit at the farmer’s market (I found both last weekend) and PUMPKIN SPICE LATTES in every Starbucks.
Fall is coming.
With my postcard posse coming over, I didn’t want something light. I had a hankering for all things homey and satisfying. A little chill in the air will do that to you. I dug through my recipes and found the perfect dish, a Roasted Pork Loin with Garlic and Rosemary from Epicurious. Yum. Doing the happy dance, making an easy, delicious pork roast for dinner with friends.
The dish starts with a simple rub of finely chopped fresh rosemary, minced garlic, coarse salt and a couple of grinds of pepper. I like to smash my garlic and finely chop it but by all means, use a press if you like. My mom and dad insisted on mincing herbs and meat by hand using their trusty Chinese cleaver. I have adopted that practice. Maybe it’s a way to feel connected to them although I do think it improves the texture and flavor of a dish. Use coarse kosher salt but (I’m gritting my teeth as I write this) in a pinch you could use regular salt. Make sure to reduce the amount by half if you make the switch. I add a couple of tablespoons of olive oil to help bind the mixture and adhere to the pork roast.
Time to rub a dub-dub the spice mix onto the pork.
Don’t you love a beat-up looking well-used pan? This pan is hubby’s and dates back to his single days. Still going strong after all these years.
Like the Big Fig Newton, here’s the tricky part. Don’t overcook it! Pork is pretty lean nowadays so it can end up being dry if it is cooked too long. The original recipe calls for over an hour of cooking time…which is fine, IF YOU LIKE JERKY. Back in the day, the final temp for pork was around 160. The new recommendation is 145 with a 3 minute rest time. A little pink is A-OK. So, please, invest in an instant thermometer and don’t overcook your pork. If you come across an older recipe, use the new guidelines or your pork will be like the Sahara Desert.
Roast the pork loin, fat side down, for 25 minutes. Then flip and roast an additional 10-15 minutes. Start checking the meat temperature at 10 minutes! The roast will continue to cook as it rests, so if the temp is around 140, take it out and let it rest.
The tasty bits left in the pan make for a nice au jus so don’t toss it! Just pour them into a bowl and serve alongside the roast. You could gussy it up by deglazing the pan with some white wine and throwing in a bit of butter. Hmmm-killer.
Leftovers? Grab a loaf of ciabatta and make yourself one b*tchin sammie.
To finish off the meal with a Fall theme, I have a bushel of just-picked pears and apples from my friend Shannon. Her pears and apples worked perfectly in my go-to apple crisp recipe. Top with vanilla ice cream for a delicious sweet finale.
Roast Pork with Garlic and Rosemary
Equipment
- roasting or baking pan
Ingredients
- 4 large garlic cloves pressed or chopped finely
- 4 teaspoons chopped fresh rosemary or 2 teaspoons dried
- 1 1/2 teaspoons coarse kosher salt
- 1/2 teaspoon ground black pepper
- 1-2 tbsp olive oil
- 1 2 1/2-pound boneless pork loin roast well trimmed
- Fresh rosemary sprigs optional
Instructions
- Preheat oven to 400°Line 13 x 9 x 2-inch roasting pan with foil.
- Mix first 5 ingredients in a bowl. Rub garlic mixture all over pork.
- Place pork, fat side down, in a roasting pan. Roast pork 25 minutes. Turn roast fat side up. Roast until thermometer inserted into the center of pork registers 140-145°F., about 15 minutes longer. Remove from oven; let stand 5 minutes.
- Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on a platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.