Monday, November 5, 2012

Braised pork loin

Speaking of disruptive innovation, here is something I would have automatically assumed was a bad idea - braising a pork loin? It has no fat! It's going to be the texture of shoe leather when it's done! But, since it originated from the authors of Dinner: A Love Story (the source of many a great recipe), I decided to throw caution to the wind and take a leap of faith. It was entirely justified.

I'm not going to provide a recipe as such, just a few pointers to success:

1. Sear the meat first.
2. Make sure it is partway immersed in liquid of some description (mine was a motley combination of blood orange juice, dijon mustard, maple syrup, ginger beer, and white wine - hence the "no recipe" caveat).
3. Cook it for at least two hours in a moderate oven. Longer is better.

It fell apart in shreds when I set out to carve it yesterday, and tasted amazingly good. It was even better tonight, when we had the leftovers in tacos. Lesson learned.


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