4 lb. piece of pork loin, excess fat and silver skin removed, seasoned with additional salt and pepper
2 Tbsp. canola oil
1 Tbsp. unsalted butter
3 large sprigs of fresh rosemary
Preheat a convection oven to 375 F. (conventional oven to 400 F). Place oven rack in the upper middle of the oven.
To make the glaze or “paint,” combine the first 10 ingredients in a medium sized sauce pan. Bring the mixture to a light simmer for 30 seconds and then stir with a whisk to incorporate. Set aside at room temperature.
To prepare the pork, place an oven-safe large sauté pan on medium high heat. Add the canola oil and butter to the pan and once the butter starts to foam and separate, gently place the seasoned pork loin into the pan. Sear on all sides allowing to color evenly, about three minutes per side. With a basting brush, generously apply the glaze to the meat, making sure to completely cover all sides and the ends of the loin. Top the pork with the rosemary. Place the roast in the oven and bake for approximately 15 minutes or until the internal temperature in the middle of the loin is 145 F. Reapply the glaze to the roast periodically during the cooking process. Remove the loin from the oven and loosely cover with aluminum foil in a warm spot in the kitchen to rest for approximately 30 minutes. The roast will continue to cook while resting and should rise in internal temperature about 8-10 degrees. The resting of the roast is important to allow the fibers of the meat to relax and the juices to redistribute throughout the meat, making the roast more tender and succulent. A good indication that you have allowed a roast to rest properly is while you are carving, there will be no juices leaking out of the meat onto the cutting board. Searing the meat beforehand traps the juices and flavor inside, and resting it after the cooking process allows the juices to soak back into the fibers of the roast. As a general rule, you should rest meats for three times the length of the cooking time.
When ready to serve, gently reheat the roast in a warm oven and then carve, cutting against the grain in slices approximately 1/4 inch thick.
Submitted by Christopher Z., Flik Independent School Dining Executive Chef