Melt-in-Your-Mouth Pork Roast
Andy Anderson !
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- 3 lb
- boneless pork loin roast
- 2 Tbsp
- olive oil, extra virgin
- 2 tsp
- garlic, minced
- 1/2 Tbsp
- rosemary, dried
- 1/2 tsp
- thyme, dried
- 1/4 tsp
- black pepper, freshly ground
Note: If you like garlic as much as I do (it keeps away the vampires), take a small pairing knife and cut slits into the skin about 1.5 inches (3.5cm) deep and insert whole peeled cloves of garlic deep into the slits. The garlic will mellow as the pork cooks, and infuse some awesome garlic flavor into the meat.
Cook's Note: You might consider a brine for the pork roast. Brining can add up to 15 percent more moisture to the pork loin.
Note: If it's a very hot day in your kitchen, and you're worried about generating nasty bacteria, you can skip this step.
Cook's Tools: The image on the left is of the Thermapen instant read digital thermometer. It's considered one of the most expensive of it's kind... typically running about 100 U.S. dollars. However, every restaurant that I've worked in used this brand, and if you need quick/accurate temperature readings... this is one to get.
Cooking Tip: As the roast rests the internal temperature will continue to increase 6 to 8 degrees. And since the government suggests pork be cooked to 145f (63c), you're right in the perfect range for a pork loin roast.
This process of the roast continuing to cook outside the oven is called: Carry-over Cooking.
As meat proteins are heated during cooking, they coagulate and squeeze out some of the moisture inside their coiled structures and in the spaces between the individual molecules. The heat drives this liquid toward the center of the meat.
As meat rests, this process is partially reversed. The moisture that is driven toward the center of the meat is redistributed as the protein molecules relax and are able to reabsorb some moisture. As a result, less juice runs out of the meat when you cut into it.