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Pork salmon, 65°C core temperature

updated

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Ingredients for 5 servings:

  • 1 kg pork loin(s) (pork loin)
  • 1 sprig(s) rosemary
  • 1 garlic clove(s)
  • Pepper, coarse, mixed and black
  • Sea salt, coarse

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

also suitable as cold cuts

Trim the pork loin, if necessary, and make a slight diagonal cross-cutting slash across the top. Sprinkle the top generously with freshly ground pepper and sea salt. Place the pork loin on top of the coarsely sliced ​​garlic cloves and rosemary sprigs. Roast at 140°C (284°F) until a meat thermometer inserted into the center registers an internal temperature of 60°C (140°F). Then brown for about 10 minutes at 230°C (450°F) or use the grill function. The final internal temperature should reach 65°C (159°F).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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