Today another Jamie’s recipe — South-American pork. To be more specific – we’ll take lean pork loin, brine in the spices, garlic, and orange juice, and then grill or just bake in the oven.
If you can make an open fire – that’s even more perfect. Just imagine – juicy pork barbecue in the thick crust of baking spices, soaked in the smoke, garlic, and orange flavor.
Don’t feel bad if there is no way to cook outside. Okay, maybe we won’t get a smoked thick crust and flavor without a grill, but, that’s it, the rest of the delicacy and advantages will certainly stay.
Contents
🔪 Ingredients :
- 0,9-1,6 kg (2 – 3,2 lb) pork loins (3-4 pork loins, 300-400 g (0,7 – 0,9 lb) each)
- Salt, pepper
For marinade:
- ½ tsp. cumin
- 1 tsp. fennel seeds
- 2 cloves
- 1 tbsp. smoked paprika (or the ordinary one)
- 1 orange
- 150 g (5,3 oz) ketchup
- 6 tbsp. balsamic vinegar
🥣 Directions
The first we need to do is prepare a pork loin 0,9-1,6 kg (2 -3,2 lb)
Cut the rest of the fat and veins off. Here you’ll have a bit of trouble, but if you wanna get juicy and soft meat, it’s totally worth it.
The main thing is a sharp knife. Pick up the vein with a knife, lift it a bit with one hand, and lead the knife at a low angle towards the vein with the other hand. And sure try to cut off as little meat as possible.
When you’re done with meat, move on to marinade.
Mix in the mortar: ½ tsp cumin, 1 tsp fennel seeds, 2 flowers of clove. Grind until smooth.
Take 1 tbsp of smoked paprika (or replace with the basic one ), make a zest of one orange, cut it in half and squeeze the juice, add 4 cloves of finely chopped garlic or just squeeze it with a garlic press. Add the grind spices, 150 g (5,3 oz) of ketchup, and 6 tbsp of balsamic vinegar.
Finely mix everything in the separate bowl.
Put the meat to a suitable form/bowl, salt, and pepper. Finely rub it with marinade from each side.
Poke the meat across with sticks every 2-3 cm.
Leave it in the fridge overnight or at least for 1 hour. When it’s ready, warm up the grill to the maximum and set the tray on the highest level in the oven. If you’re cooking on the open flame, just wait until coals are covered with white ash and start cooking right away.
Pour the rest of the marinade in the other bowl, you’ll need it later to grease the meat. Grease the meat on top and put the form (of course, if it’s not plastic and resistant to the high temperatures) to the oven. Turn it every 3-4 minutes and grease with marinade.
Total cooking time is for about 15-20 minutes. You should get a finely roasted crust on the open flame. In the oven, on the other hand, you won’t achieve such a result (personally my oven had a lack of power). The meat will be a bit wet outside.
If you have a thermometer, cook till 60-61 degrees at the thickest part of the thicket piece. If there’s no thermometer, focus on the time – it should be 18 minutes on average. But do not cook for more than 20 minutes, it’ll most likely be dry.
After you take it off the oven cover with 2 layers of foil and let it rest for 5, or better for 10 minutes. That’s a final step when cooking any meat dish. In this case, juice and temperature evenly align inside the piece.
Cut the meat along with the sticks and serve. It’s ok if there’s a bit of pink juice. This dish perfectly complements with a boiled or baked potato and winter salad. You can also take Jamie’s Coleslaw recipe.
🙋♂️ FAQ
What does loin mean pork?
Pork loin is a wide and thick rectangular cut of pork from the loin muscle of the pig, the midsection that runs from the shoulder to the rear. More specifically, pork loin is cut from the back, between the back fat and the ribs. Pork loin commonly has a thin layer of fat running along its top, called the fat cap.
What is the recommended temperature to cook the Texas Style Pork Loin?
The internal temperature of the pork loin should reach 145°F (63°C), as recommended by the USDA.
What kind of spices are used in the Texas Style Pork Loin rub?
The rub for Texas Style Pork Loin often includes paprika, brown sugar, cayenne pepper, garlic powder, onion powder, and black pepper. However, recipes can vary.
Can I grill the Texas Style Pork Loin instead of baking it?
Yes, grilling the pork loin can add a nice smoky flavor to the meat. Just make sure to monitor the internal temperature to avoid overcooking.
What sides go well with Texas Style Pork Loin?
Traditional sides include coleslaw, baked beans, cornbread, or potato salad.
How should I store leftover Texas Style Pork Loin?
Store leftovers in an airtight container in the refrigerator for up to 4 days.
How long should I marinate the pork loin?
For the best flavor, marinate the pork loin for at least 2 hours or up to 24 hours.
Can I freeze cooked Texas Style Pork Loin?
Yes, cooked pork loin can be frozen. Make sure to wrap it tightly to avoid freezer burn and consume it within 3 months.
What should I do if the outside is cooked but the inside is still raw?
If the outside is cooking too quickly, you can cover the pork loin with aluminum foil to prevent it from burning while the inside continues to cook.
Texas Style Pork Loin
Equipment
- nothing, that you wouldn’t have
Ingredients
- 0,9-1,6 kg pork loins
- Salt
- pepper
- ½ tsp cumin
- 1 tsp fennel seeds
- 2 flowers of clove
- 1 tbsp smoked paprika (or the ordinary one)
- 1 orange
- 150 g fine ketchup
- 6 tbsp balsamic vinegar
Instructions
- The first we need to do is prepare a pork loin (0,9-1,6 kg). Cut the rest of the fat and veins off.
- Mix in the mortar: ½ tsp cumin,1 tsp fennel seeds, 2 flowers of clove. Grind until smooth.
- Take 1 tbsp of smoked paprika (or replace with the basic one ), make a zest of one orange, cut it in half and squeeze the juice, add 4 cloves of finely chopped garlic or just squeeze it with a garlic press. Add the grind spices, 150g of ketchup, and 6 tbsp of balsamic vinegar. Finely mix everything in the separate bowl.
- Put the meat to a suitable form/bowl, salt, and pepper. Finely rub it with marinade from each side.
- Poke the meat across with sticks every 2-3 cm. Leave it in the fridge overnight or at least for 1 hour.
- When it’s ready, warm up the grill to the maximum and set the tray on the highest level in the oven. Pour the rest of the marinade in the other bowl. Grease the meat on top and put the form (of course, if it’s not plastic and resistant to the high temperatures) to the oven. Turn it every 3-4 minutes and grease with marinade. Total cooking time is for about 15-20 minutes.
- After you take it off the oven cover with 2 layers of foil and let it rest for 5, or better for 10 minutes.
- Cut the meat along with the sticks and serve.
