Every year I become infatuated with a specific cut of meat and spend that year attempting to create the tastiest application (last year was pork shoulder). There are many variables in cooking a successful piece of meat. The most pertinent in terms of flavor is cooking the protein on the bone. Bones offer a natural barrier for the juices of the meat to caramelize and reabsorb back into the protein which imparts essential flavor.
The pork loin rib roast is a cut from the center rib area of loin. It contains loin eye muscle and rib bones, and is best prepared by brining, stuffing with caramelized fennel and apple, then roasted. There are 13 ribs to the loin which provides 13 nice thick chops. In terms of stuffing, bread stuffing compete with the pork. Thus, I choose ingredients that meld with the flavor profile of the protein and act as a seasoning agent rather than another component. In the fall and winter I use fennel, apple, bacon, and pear where as in spring and summer I use rhubarb, bacon, and poblano peppers.
In terms of cooking, I brine the whole rack for 24 hours (essential brine recipe), caramelize fennel and apple, fan out loin, stuff, truss, and start cooking at 450 degrees for 10 minutes to get nice sear on meat. Turn oven down to 300 degrees and roast for 1 hour and fifteen minutes and check temperature. Pull roast at 145 degrees and let rest for 30 minutes loosely wrapped with tin foil. It is critical that the meat rest on the bone for the juices to reabsorb into the protein. Cross-cut chops and serve.
Brine Loins
-Make a batch of brine (recipe) and completely submerge for 24 hours. Remove and pat dry
Caramelize Fennel and Apple
-In a heavy bottom pan, Place 1/4 cup oil and 2 Tablespoons of butter over medium high heat
-Toss 3 julienned apples and 3 julienne bulbs of fennel in pan. Don’t touch for 10 minutes. Liquid should release a bit then begin to brow.
-Occasionally stir over next 50 minutes. Add a touch of water or stock if begins to brown too much. Season with salt, pepper, and a touch of brown sugar last 5 minutes of cooking. Remove from pan and rough chop or pulse in food processor.
Butcher Pork Loin
-Cut down along rib bones angling knife into the bones. Then cut all the way into the loin stopping just short of cutting through.
-Flip meat over and repeat cutting into the flesh flipping out again in order to open up completely
Season and Stuff
-I season the splayed pork with salt, pepper, fresh thyme, rosemary, sage.
-Cover the pork with 1/4 inch layer of the caramelized fennel and apple
Rolls, Truss, Caul Fat, Roast
-Roll the pork towards the bone. With butcher’s twine tie a knot one rib from the top. Continue to truss between every other rib until complete. Season with herbs on outside. Wrap in caul fat if you have it. *If you have a smoker I suggest cold smoking for 1 hour.
-Roast in 450 degree oven for 15 minutes, then turn down 300 degrees until reaches 145 degrees. REST for 30 minutes before cutting
Notes From The Culinary Addict:
Yogism From Dina (my teacher): “Transition with intention.”
Recent 12-Step Quote: “I’m overpaid in this program.”
-If you bang this pork roast out for your next major function you will become a family legend
-Make sure to eat the rib bone because it is a baby back rib.
-We had a managers CPR training this week. There is always a bit of unease with some people when grown adults are working on full size mannequins together.
Quotes:
-Eric: “What’s up sinners”
-Me: “Your envisioning what she would look like in a wet suit aren’t you?”
-Ron: “If you get a vasectomy make sure to clean your balls. I went in there and the shaved my sac with one of those cheap as BIC razors with very little lube. It wasn’t pretty.”
Me: “Do you think having one ball had anything to do with it?”
-Greg: “Don’t mess with the Executive Dishwasher or I’ll kick your sissy ASS! You DICK!”
Band Name of The Week: Nipple Line
Present Pandora Selection: Pond
