Horseradish-crusted Pork Loin: A Tutorial
OK, here's the scoop with pork loins: you want them trimmed of most of the fat, and for God's sake, SEAR THEM FIRST! Whether you choose to do it in hot oil or a very hot oven first, it's crucial for them to remain juicy. I prefer the oil method. Which brings me to the first step.
Prep your oil!
I fried this pork loin in olive oil. Oh noes, you're not supposed to heat olive oil that high! Relax, olive oil has proven to stand up pretty well to heat. Yes, it's not exactly coconut oil, but it's not exactly canola oil, either. When infused with rosemary and oregano, olive oil has shown to be far less prone to oxidation as well. So here's what I did:
Take 3/4c of olive oil, add a liberal sprinkle of rosemary and fresh oregano, mix, microwave on HI for 30 seconds. Then, allow it to sit in the fridge to cool for awhile.
Which brings me on to my next step.
This step is self-explanatory.
Prepare your loin!
Trim off most of the fat until you get a nice, smooth surface. Cut slots into the top and bottom of the loin and insert garlic. I'm Italian, so I use a lot of garlic. I slivered 6 large cloves for a roughly 3.5 pound loin. Feel free to add more or less to your liking. Viola!
Simple. A few tablespoons horseradish, a teaspoon of cayenne pepper, a teaspoon of cracked black pepper, two teaspoons of lemon juice and a little salt. We'll call it a quarter teaspoon.
Self-explanatory. After rubbing, allow to sit in the fridge for at least an hour.
Don't put your trust in anyone on this forum, including me. You are the key to your own success.