|The Dinner That Just Happens - Aimless Cooking at Wasabi's - Photo by Wasabi Prime|
Pork loin doesn't always have a ton of fat, so, it also runs the risk of drying out and turning into a hockey puck. Not delicious. I seasoned the loin with an ample amount of salt and pepper and a light rub of vegetable oil before cooking. This particular cut was boneless, so no extra flavor from bone, but it did have a bit of a fat cap on one side. I lightly scored the layer of fat and in a hot cast iron Dutch oven it went. I did a good sear on the whole loin, starting with the fat cap. It gave it a nice crisp char, rendering it down, and I put a sear around the surface of the whole loin before removing the loin to a plate. I mostly wanted to get the lovely browned bits of flavor into the pot. I took the heat down a little and threw in a few pounds of rough-chopped carrots, sweet potato and an onion. I let the onion sweat a little and get the carrots and sweet potatoes starting to cook and soften. I added a bit of braising liquid -- if there's chicken stock available, I throw that in, but this time I just used a light beer. Keeping a few bottles of beer handy is nice if you want to deglaze a pan or get a braising liquid going. A dry white wine would also work fine.
|One-Pot Cooking, My Favorite Way to Do a Meal! - Photos by Wasabi Prime|
|Multiple Meals from One Pork Loin at the Wasabi Household - Photos by Wasabi Prime|