How to Brown Pork Loin

Browning a pork loin roast gives it an attractive color and adds a layer of flavor and texture, as this high-heat technique creates a crisp and flavorful crust. Browning, also known as searing, is the process of briefly adding meat to a hot, oiled pan just until all sides are deeply browned. As the meat browns, the heat caramelizes the natural sugars on the surface, browning it and giving it more flavor. For a pork loin roast, use a pan that is large enough to fit it comfortably and that will contain most of the hot oil splatter as it browns.

Things You'll Need

  • Salt, pepper, herbs and spices
  • Deep skillet or Dutch oven
  • Canola or vegetable oil
  • Metal tongs

Instructions

  1. Remove the pork loin from the refrigerator at least 30 minutes before cooking to allow it to come to room temperature.

  2. Season the pork loin generously with salt and pepper. You can also sprinkle it with herbs, spices and flavorings, including garlic power, cayenne pepper, and dried thyme or rosemary.

  3. Place a deep, heavy-bottomed skillet or Dutch oven on the stovetop and add a drizzle of canola or vegetable oil. Turn the heat to high and wait for it to fully heat up. The oil needs to be hot, but just below smoking, to properly brown the pork loin. It should look shiny and slight rippling when it's hot enough.

  4. Add the pork loin to the hot oil carefully with the fattiest-side down. Let it sear, untouched for about 2 to 3 minutes, or until it is well browned, before turning it with large metal tongs to brown another side. Continue searing and turning until all sides are well browned. Use the tongs to lift the pork loin up to sear the ends of the meat.

  5. Remove the browned pork loin from the skillet or Dutch oven and finish cooking it.

Previous:

Next:

Food & Drink

Cooking Techniques

Cooking Techniques

https://en.drinkfood.biz © Food & Drink