Pork Loin With Almonds
I have always loved pork loin as it is scrumptious and divine! Not to mention it is relatively effortless to cook and you can feed four people or more if you do it right.
I often wonder about the history of pork loin and how it was taboo to eat pork in olden times because pigs were the least choosy in their eating habits when compared to all the domestic animals. But the world is different now; pigs are reared with special love and care and given a nutritional diet with a plethora of grains and legumes especially canola meal, barley, wheat, lentils, soybeans.
It’s better than what many people get to eat nowadays!
Pork loin is simple to cook because it is trim in fat and has virtually no bone matter stuck in the meat but you need to be specific when you are calculating the time and temperature of cooking because the dish will be no good if the meat stiffens due to too much heat. The best dishes are made from free range pork which comes from pigs which are allowed to move around in habitats close to their natural environment. This kind of elitist meat can really spice up your dinner so ask your local supermarket to make free range versions available. You will be able to taste a world of a difference!
The first rule of cooking pork loin and cooking it well lies in the temperature. On a standard scale, ground pork should be cooked at 160F and whole pork at 145F. This is not just to make it taste better but also to kill germs which reside in raw meat. I am a little picky with the way I want my pork to come out. I don’t want it to be dripping with blood and too rare but just a tad bit on the medium well-done side which is why I will marinate and BBQ after and then cut it up into mouth-watering slices to enjoy. However, I will now tell you about my age-old delectable recipe which gets every person no matter how young craving for more. You could try it the next time you are hosting an impromptu dinner as it is bound to impress!
Here is the recipe is broken down for easy understanding:-
- Buy two pork loins and slice them up into two pieces each. Use a butcher’s knife for easy cutting.
- Put the pork in a large bowl and begin marinating with the following spices, balsamic vinegar, paprika, a dash of sugar, a pinch of salt, garlic, and pepper. You can throw in an onion and some olive oil for that extra touch.
- Make sure the ingredients penetrate the meat and you may need to work it in with your hands. Refrigerate for as many hours as you can spare.
- Prepare the breading with crushed almond and bread crumbs. Season well with the same spices you used for the meat to add uniformity to the dish.
- In a bowl add two eggs and whisk them well.
- Take the meat out of the refrigerator and dip taking turns in the eggs and bread crumbs.
- Heat up a frying pan and add some olive oil or vegetable oil and fry the pork loin till it turns a lovely golden. Flip once and fry the other side.
- Serve with garnishing or a side of rice, pasta or salad.
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