January Pork

January is my favorite month for several reasons; cold weather, the NFL playoffs (go N.Y. Giants, by the way.)  and my Birthday. Another good reason is that it’s the perfect time to make roasts of all shapes and sizes without having to worry about making the house too hot.

I’m not really sure why this is called January Pork, The recipe is from “The Splendid Table”

enough about me though, we have a bit of misenplace to do..

Put 4 tablespoons of olive oil, 10 juniper berries, about 10 cranks of cracked black pepper,2 cloves and 1 clove of garlic into a food processor.

Puree until ingredients are combined. The marinade should smell strangely like eggnog or Christmas.

Next, pour over a Center Cut boneless pork loin and marinate for 18 to 24 hours.

For the recipe:

Pre-heat your oven to 325*

Remove your roast from the fridge and allow to come to room temperature.

Once the pork loin has come to room temperature, place a bay leaf on top, sprinkle with kosher salt liberally and bake for 1 hour and 55 minutes.

30 minutes into cooking, baste the meat with 1/4 cup of vermouth.

50 minutes into cooking, baste the meat with 1/4 cup of vermouth.

60 minutes into cooking, baste the meat with 1/4 cup of vermouth.

This is not a typo, please do not deviate from doing this, it’s keeps the meat most and provides enough liquid for the last 55 minutes of cooking.  Baste the meat as you feel it’s needed, I did it twice more, at 2o minute intervals.

At 145 internal temperature, remove your pork from the oven, and allow to rest. Do NOT slice this roast as soon as you remove it from the oven, you’ll be sad. The juices will run all over the place and you will be left with a dry roast.

After your Roast has rested for about 15 minutes, remove to a cutting board and slice without indiscretion and compassion. (Read that as thinly and evenly)

You have two options here with the pan juices. You can choose to pour them as is over the roasted slices, or you can add about 1/2 cup of chicken broth, reduce the liquid down slightly and add a cornstarch slurry. Then you have  quick pan gravy for your roast.  I chose to just pour the juices over the sliced meat.

I’m not too sure about what to serve this with, but considering that it’s winter, maybe mashed potatoes or roasted root vegetables would be a decent addition. Now that I think about it, some butter dinner rolls wouldn’t hurt either.


2 Comments Add yours

  1. this looks really nice! baked pork today as well. came out a little dry (plus made/did everything at the top of my head) and I think the oven temp was too much. hahaha!

    1. haha, gotta be careful with pork, it dries out very fast after the internal temperature reaches 145.

      Thanks for the comment 🙂

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