Roasted Pork Loin
Michael and Shyretha Sheats / The Plate Sale / Athens, Georgia
The significance of pork in my ancestral history and the influence of it in black cooking is why you see pork featured on many of my menus. My favorite way to prepare pork right now Is by roasting it. It’s my perspective on a technique that I learned along the way while cooking in Atlanta. The texture of the pork is consistently tender and I enjoy the slow method of cooking it. Sort of reminds me of cooking barbecue. What sets it off, is aging of the pork. That just takes it there. This recipe considers a loin that has not been aged. If you want to enhance the flavor of the pork and are knowledgeable in doing so, then go for it.
For the Pork Lion:
Start with a whole bone in pork loin, around twenty pounds. A local farm or butchery can provide you with one. I have them remove the H-bone.
Turn your oven on to 350 degrees. Now you want to score and season your loin. Gather a large vessel, cast iron preferably, to render the fat from the skin. Render until browned, about 20 minutes on low heat. Now remove from pan, and place on a tray with a resting rack. Put into oven for 10 minutes. Once your ten minutes has expired, remove from the oven and let rest for ten minutes. Continue this pattern until the pork reaches an internal temperature of 145 degrees. Once it reaches the temp, pull from oven and let rest before slicing. You can
finish the pork on a grill if you want some smoke on it. This will serve a party. I mean seriously.
(From Crop Stories No.6)
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