Before we get started with this magnificent Friday Feast, let me just say.. I know I owe you guys a Wicked Wednesday. You’ll be getting a two-fer next week. I had second edits on my April 9th release and I was working hard to finish my current WIP. I’m happy to announce that edits are done and that I’ve finished first draft on this new WIP, so I’ve got a couple of days to fiddle around. (IE write something really filthy for Wednesday!)
Without any further adieu. I give you the best freaking pork loin you will ever have! What you’ll need:
1 pork loin (unseasoned)
1/2 cup italian bread crumbs
2 tbsp of your favorite seasoning blend*
1/2 tsp salt
1/4 tsp pepper (freshly cracked if you please)
Olive oil (preferably a misto, but a couple tbsp in a small bowl is okay)
- Preheat oven to 375 degrees Fahrenheit (190 Celsius)
- Combine bread crumbs, salt, pepper, your favorite spice blend in a large freezer bag. Shake to combine.
- Take your previously unseasoned pork loin out of the package. (Seriously, none of that lemon pepper shit)
- Give it a rinse. They’re always covered in goo.
- Put the still damp (but not sopping wet) pork loin in the baggie and shake it til it’s coated very lightly with bread crumbs.
- Arrange on a sheet pan and put in the oven.
- After twenty minutes, remove the pork loin from the oven and mist lightly with olive oil.. or you can brush it on gently. This will make the crust golden brown and delicious.
- Put ‘er back in the oven and let it cook for another few minutes.
- You’re shooting for an internal temp of 145 degrees Fahrenheit or 63 Celcius**. You’ll need to temp check periodically to determine done-ness. It all depends on the size and shape of the meat. (haha – size matters)
- Once the meat is up to temp, then you need to let it sit for about 20 minutes before slicing so the juices can redistribute back through the meat. Otherwise they’ll leak out on the the carving board.
* The spice blend is entirely up to you. I used the citrus pomegranate blend from Bulk Barn and it was fabulous. Try not to use anything with dried minced onion in it because burnt onion bits are no bueno.
** This is a highly contentious issue for some people. It is recommended that pork be cooked until 165 degrees Fahrenheit. Which is cool if you like your pork loin dry and brick like. However, the reason for this extremely high cooking temp (Trichinosis) has been eradicated since the 80’s essentially in most developed countries. With that being said, if you want to play it safe, then wait 35 minutes before you spray the loin down with olive oil or baste it, otherwise the crust may burn. I’m not an expert, but a little pink in the center of your pork loin will *NOT* kill you.