roast pork loin with salted caramel potatoes


photo by Anders Schonnemann, via Saveur

The centerpiece of Henne Kirkeby Kro chef Paul Cunningham’s holiday dinner is this impressive pork loin roast served with potatoes coated in caramel and tart red currant jelly. He uses a cut of pork called “skin-on pork loin rack,” which is a loin of pork with the skin and fat left intact and the rib bones still attached. It is not a common cut of meat in the U.S., so give plenty of time for your butcher to prepare it for you in advance. (You can also use an American-style pork loin roast, which comes with fat on top but no skin; if you do, stand it fat-side-up the entire cooking time and broil the roast for 3 minutes or until dark golden brown.) ~ Paul Cunningham of Saveur

Get the Pork Loin at Wagshal’s, get the recipe at Saveur, HERE!


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Categories: Recipes

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