New Year's Recipe: Paneed Pork Loin

Print
Email
|

by Frank Davis

wwltv.com

Posted on December 28, 2009 at 9:33 AM

Updated Monday, Feb 22 at 7:02 PM

After a long night of bringin’ in the New Year,you’re no doubt going to need an elegant but easy pork roast to slip into the oven on Jan 1. I got it for you right here. 

6-3/4 cups Italian seasoned bread crumbs
1-3/4 cups extra virgin olive oil
6-3/4 pound pork loin, lightly trimmed
10 fresh garlic cloves, mashed
2 teaspoons dried thyme
2 tablespoons sweet basil
1 tablespoon rosemary
3 tablespoons  Frank Davis Pork Seasoning
3/4 cup imported Parmesan cheese, grated
1 pan crispy buttered cornbread
1 envelope pork gravy mix
1-2 cups canned low-sodium chicken stock
First, preheat your oven to 425 degrees.
 
Then in a large mixing bowl, toss together and fully combine the breadcrumbs, olive oil, garlic, thyme, basil, rosemary, and pork seasoning.  Make sure the moisture content is sufficient enough so that the bread mix easily sticks to the meat when pressed on. If it doesn’t toss in a little more olive oil.
 
Now place the pork loin in a shallow-sided cooking sheet atop a sheet of parchment paper and press on the crumb mixture (on all the sides) until there is no longer any “pink color” showing on the loin.  Ideally, you want to try to end up with the bread coating about a quarter-inch thick all over.
All there is to do now is to bake the loin for about 40 minutes (or until a meat thermometer reads 155 degrees (it will continue to cook upwards to 160+after it is removed from the oven).  Before slicing, however, allow the roast to “rest” on the countertop for about 10-15 minutes so that the juices can re-distribute. 
When you’re ready to eat, serve up a couple of 1/2-inch slices with each plate of cabbage, rice, black-eye peas, double-baked cornbread, and gravy.

=======

Chef’s Note:

To make a great pork gravy, simply buy a pork gravy packet from the grocery store and whisk it into the pan drippings and an appropriate amount of chicken stock.  Then heat in a 2-quart saucepan until hot and bubbly.
 

Print
Email
|