T1B

I cribbed this one from Gordon Ramsay sorta. He uses the technique on rack of lamb. I didn't have a rack of lamb, so I gave it a go on pork loin. I need to do a better job crisping up the breading next time, but pretty damn good overall.





Saute the meat on all sides to get a nice golden brown color. Roast it to about 140 (I fucked it and hit 150+ hence the not too crisp breading), take it out and brush it all over with mustard then roll it the herb breading and back in the oven till crisp outside and light pink on the inside.

The breading is panko bread crumbs, grated parm-reg, parsley and rosemary with a light drizzle of evoo. Next time I'll add a bit of garlic, too.

Served with slow cooked white bean mash finished with cream and parm-reg and a green salad.

You could try bumping up the oven temp a little to increase the crisping.

I did a couple of pork sirloin roasts recently that were covered with a paste based on smoked paprika and included salt, garlic powder, onion powder, black pepper, cayenne, oregano, thyme and EVOO. It was quite good.

One of my favorite roasts is a bone-in pork loin seasoned with garlic and rosemary. Makes a nice holiday display. You have to have a butcher who knows his shit to get it prepared correctly though.

That's a good looking piece of loin you have there.

trev wrote:That's a good looking piece of loin you have there.

Why, thank you.

Mikey wrote:You could try bumping up the oven temp a little to increase the crisping.

Or I could have just pulled it out about five minutes earlier. That's all I would have needed. It needs to go on rack, too, instead of sitting directly on the bottom of the roaster. Easy fixes.

One of my favorite roasts is a bone-in pork loin seasoned with garlic and rosemary. Makes a nice holiday display. You have to have a butcher who knows his shit to get it prepared correctly though.

That is something I will definitely check out. This was part of a holiday roast test run. I thought the green color on the breading was kinda festive and seasonal as well as tasty.

I'd like to make a pork loin like that.

For my girlfriend.

My really, really hot girlfriend. Who thinks I'm awesome...and understands me.

I just hope she can keep her hands off me long enough to prepare this. She's really hot, too.

:|