Christmas is just a few days away. And I really did not do much planning for the family’s Christmas Eve dinner.
Because I botched the Christmas ham two years in a row, I did not make one this year. Instead I’m doing a supposedly simple and quick pork loin roast. Super-italic-supposedly, because it’s my first time to do this. 😀
Thanks to the richness of the internet, I was able to read up on recipes and put together my own.
First I went to my suking butcher and had him skin a medium-sized pork loin. I was planning to get a 2-kilo cut but he was too quick to get to work on the piece of meat. When he weighed it, it was only a little over a kilo. I guess this will have to do.
Like I do with ham, I brined the pork loin in a salt solution (about 1/2 cup of salt for 3 liters of water). I read in Market Manila’s post here that brining meat helps retain moisture. Because the meat cut I got is relatively small, I hope that brining will help reduce moisture loss, ergo, shrinkage.
Make sure the meat is completely submerged in the brine. I used a pot that’s deep enough, had it covered and kept in the ref for 24 hours.
After 24 hours, I took out the meat from the brine and washed it under running water for about 1 minute to remove excess salt. While the meat drained, I prepared the dry rub (same as dry cure) –
1 cup brown sugar
1/2 cup of salt
1 tsp nutmeg
1 tsp whole black pepper corns, freshly ground (love, love, love the smell!)
-Mix everything thoroughly in a bowl.
On a dish, I laid a piece of cling-film that’s big enough to wrap the whole piece of meat. I put the meat on the cling-film. Using my (clean) hands, I rubbed the cure all over the meat, massaging and tumbling it.
Then I tied the meat with string ( I ran out of white twine, so I used this pink crocheting yarn, hihi) to get a nice rounded shape, wrapped with cling-film, put in a covered container and stored in ref. The pork loin will be curing for 48 hours.
I plan to bake this beautiful piece of meat in the oven. I hope it will be lovely, with that layer of fat melting over the meat. *drool* Arrgh, is it time to bring out some appetite suppressant? 😛