Ingredients with Measurements:
- 2 pounds pork loin
- 1 cup coarse sea salt
- 1/2 cup sugar
- 2 tablespoons black peppercorns
- 2 bay leaves
- 1 tablespoon thyme leaves
- 1 tablespoon rosemary leaves
- 1 tablespoon garlic powder
Special equipment needed:
- Large mixing bowl
- Plastic wrap
- Baking dish
- Cheesecloth
- Kitchen twine
- Meat thermometer
Step-by-step instructions:
1. In a large mixing bowl, combine the sea salt, sugar, black peppercorns, bay leaves, thyme leaves, rosemary leaves, and garlic powder.
2. Place the pork loin in the bowl and rub the salt mixture all over it, making sure to coat it evenly.
3. Cover the bowl with plastic wrap and refrigerate for 24 hours.
4. After 24 hours, remove the pork loin from the bowl and rinse it thoroughly under cold water.
5. Pat the pork loin dry with paper towels and wrap it tightly in cheesecloth.
6. Tie the cheesecloth-wrapped pork loin with kitchen twine to form a neat package.
7. Place the pork loin in a baking dish and refrigerate for another 24 hours.
8. After 24 hours, remove the pork loin from the baking dish and discard any accumulated liquid.
9. Preheat your oven to 350°F.
10. Place the pork loin on a wire rack set over a baking sheet and roast in the oven for about 45 minutes or until the internal temperature reaches 145°F.
11. Remove the pork loin from the oven and let it rest for 10 minutes before slicing.
Time:
Preparation time: 48 hours
Cooking time: 45 minutes
Temperature:
Oven temperature: 350°F
Internal temperature of pork loin: 145°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 250
Fat: 8g
Protein: 40g
Carbohydrates: 2g
Sodium: 3000mg
Substitutions for ingredients:
- You can use kosher salt instead of sea salt.
- You can use brown sugar instead of white sugar.
- You can use whole peppercorns instead of black peppercorns.
- You can use fresh herbs instead of dried herbs.
Variations:
- You can add other spices or herbs to the salt mixture, such as fennel seeds, coriander seeds, or sage.
- You can use a different cut of pork, such as pork belly or pork shoulder.
- You can smoke the pork loin after curing it for an extra layer of flavor.
Tips and tricks:
- Make sure to rinse the pork loin thoroughly to remove all the excess salt.
- Use a meat thermometer to ensure that the pork loin is cooked to the correct internal temperature.
- Let the pork loin rest for at least 10 minutes before slicing to allow the juices to redistribute.
Storage instructions:
- Store the cured pork loin in the refrigerator for up to 2 weeks.
- Wrap it tightly in plastic wrap or foil to prevent it from drying out.
Reheating instructions:
- To reheat the pork loin, slice it thinly and pan-fry it until crispy.
- You can also serve it cold as a charcuterie board item.
Presentation ideas:
- Slice the pork loin thinly and arrange it on a platter with crackers, cheese, and fruit.
- Serve it as part of a charcuterie board with other cured meats and pickled vegetables.
Garnishes:
- Fresh herbs, such as thyme or rosemary.
- Pickled vegetables, such as cornichons or pickled onions.
Pairings:
- Red wine, such as Pinot Noir or Syrah.
- Crusty bread or crackers.
- Mustard or chutney.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- Mashed potatoes or sweet potatoes.
- Salad with a vinaigrette dressing.
Troubleshooting advice:
- If the pork loin is too salty, you can soak it in cold water for a few hours before roasting it.
- If the pork loin is not cooked to your liking, you can put it back in the oven for a few more minutes.
Food safety advice:
- Make sure to use a clean and sanitized work surface and utensils when handling raw meat.
- Always wash your hands before and after handling raw meat.
- Use a meat thermometer to ensure that the pork loin is cooked to the correct internal temperature.
Food history:
- Breton salt-cured pork loin is a traditional French charcuterie item that has been made for centuries in the Brittany region of France.
Flavor profiles:
- The pork loin is salty and savory with hints of herbs and spices.
Serving suggestions:
- Serve the pork loin as part of a charcuterie board or as a main course with side dishes.
Related Categories
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Region: French
Taste: Savory, Salty, Herbaceous, Tangy, Smoky