Oven Toastered Pork Loin
OVEN TOASTERED PORK LOIN
Being just 2 at home, each time Pangs (wife Marilyn) and I get up,
after a short pm nap, in time to prepare for Sunday dinner,
we normally raid the ref.
As always, meat, veggies or fish, excess or left overs from
plant’s trials/production will we find.
This time found a bit big slice of pork loin.
As I usually hate prepping the range or lighting up fire via gas oven,
I normally summon other ways of cooking my food…which,
often, I will land using the ever helpful:
SMALL OVEN TOASTER.
That’s it. Let’s get this meat ready to meet our tummy.
Being just 2 at home, each time Pangs (wife Marilyn) and I get up,
after a short pm nap, in time to prepare for Sunday dinner,
we normally raid the ref.
As always, meat, veggies or fish, excess or left overs from
plant’s trials/production will we find.
This time found a bit big slice of pork loin.
As I usually hate prepping the range or lighting up fire via gas oven,
I normally summon other ways of cooking my food…which,
often, I will land using the ever helpful:
SMALL OVEN TOASTER.
That’s it. Let’s get this meat ready to meet our tummy.
INGREDIENTS:
Meat:
1/2 kilo pork loin thinly sliced about ¼ inch
Meat Rub:
2 grams ground black pepper
1 gram chili powder
1 gram paprika powder
3 grams garlic powder
2 grams nutmeg powder
2 grams coriander powder
2 grams fine salt
10 ml. EVOO (Extra Virgin Olive Oil)
Veggies:
1 piece small carrot, de-rinded, cut into strips
1 small “sayote”, de-rinded, stripped
1 small head of broccoli, de-stemed, quartered
2 grams fine salt
1 gram ground black pepper
1 slice butter (any brand of about 2 x 2 x 3 inches)
DIRECTIONS:
1. Except for EVOO & ½ of salt, combine all ingredients for meat rub. Blend well.
2. Rub meat well with EVOO covering all sides.
3. Sprinkle to all sides the meat rub. Toss and tumble to coat all.
4. Set toaster temp to high. Turn on top and bottom heating rods until fiery red.
5. In suitable rack or toaster’s flat bed container, “BROAST” meat
for 15-20 minutes each side. (this depends on your done-ness preference)
6. Out. Sprinkle with other ½ of salt. Set aside. Cover with foil.
7. After quick boiling water blanching (about 2 minutes),
make bed of different colorful veggies.
8. Season with the little slice of butter on top, sprinkle salt & pepper.
9. Add in your “TOASTERED PORK LOIN”
10. Share with your loved one(s). Enjoy.NOTE: And why did I add salt at last stage which was after cooking?
When you add salt to meat, any kind, before cooking, it absorbs outside moisture
including thereat inside juices of your meat
which in fact toughens the resulting end product.
This is so if cooking medium is: grilling, broiling, roasting or frying.
But if you’re stewing, saucing or souping, then add your salt as you wish.
Believe you me.
Also, in view of the cooking medium used,
I coined the word BROAST which is
a portmanteau of the words broil & roast.
Meat:
1/2 kilo pork loin thinly sliced about ¼ inch
Meat Rub:
2 grams ground black pepper
1 gram chili powder
1 gram paprika powder
3 grams garlic powder
2 grams nutmeg powder
2 grams coriander powder
2 grams fine salt
10 ml. EVOO (Extra Virgin Olive Oil)
Veggies:
1 piece small carrot, de-rinded, cut into strips
1 small “sayote”, de-rinded, stripped
1 small head of broccoli, de-stemed, quartered
2 grams fine salt
1 gram ground black pepper
1 slice butter (any brand of about 2 x 2 x 3 inches)
DIRECTIONS:
1. Except for EVOO & ½ of salt, combine all ingredients for meat rub. Blend well.
2. Rub meat well with EVOO covering all sides.
3. Sprinkle to all sides the meat rub. Toss and tumble to coat all.
4. Set toaster temp to high. Turn on top and bottom heating rods until fiery red.
5. In suitable rack or toaster’s flat bed container, “BROAST” meat
for 15-20 minutes each side. (this depends on your done-ness preference)
6. Out. Sprinkle with other ½ of salt. Set aside. Cover with foil.
7. After quick boiling water blanching (about 2 minutes),
make bed of different colorful veggies.
8. Season with the little slice of butter on top, sprinkle salt & pepper.
9. Add in your “TOASTERED PORK LOIN”
10. Share with your loved one(s). Enjoy.NOTE: And why did I add salt at last stage which was after cooking?
When you add salt to meat, any kind, before cooking, it absorbs outside moisture
including thereat inside juices of your meat
which in fact toughens the resulting end product.
This is so if cooking medium is: grilling, broiling, roasting or frying.
But if you’re stewing, saucing or souping, then add your salt as you wish.
Believe you me.
Also, in view of the cooking medium used,
I coined the word BROAST which is
a portmanteau of the words broil & roast.
