- Sprinkle the pork loins well with salt and pepper.
- Heat enough oil to barely cover the bottom of a pan until
the oil just begins to smoke.
- Carefully add the pork loin and sear. Using tongs, turn
the pork to brown it on all sides.
- After the pork is seared place it on a roasting rack in
a 375°F until the temperature inside reaches 145°F
(use a meat or instant-read thermometer).
Allow to rest 15 minutes before carving.
Note: Resting the roasted pork before carving is important.
With any large roasts, letting them sit lets the juices spread
throughout the meat. The meat is then more evenly cooked,
juicier and easier to carve.
|
