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December 17, 2016

Rosemary and Garlic Pork Loin in Caul Fat

By Worker Bee
8 Comments

PrimalPork tenderloin cooks quickly and can be an easy weeknight meal, but the fear of ending up with a dry and flavorless dinner is real. Pork tenderloin is a lean cut, and the lack of fat makes it an unforgiving cut of meat. But when pork tenderloin is cooked right, it’s a succulent, mouthwatering meal that can be on the table in no time.

This recipe takes a three-pronged approach to cooking perfect pork tenderloin. One, rub it down with a flavorful marinade. Two, wrap it in fat. Three, sear it in the same hot skillet that it roasts in.

The marinade here—garlic, rosemary, mustard and salt—is a tried-and-true flavor combination for pork. The fat wrapped around the tenderloin, however, is a little less commonplace. Instead of bacon, this tenderloin is wrapped in pork caul fat, a paper-thin fatty membrane that lines the stomach cavity of pigs. Caul fat looks like a lacey spider web, although it’s not nearly as delicate as it looks. It can easily be stretched, pulled and snugly wrapped around just about anything. The caul fat melts into the meat as it cooks, adding juicy fat and flavor.

Plan ahead, because caul fat usually needs to be special ordered from a butcher. You’re likely to end up with more than you need for just this pork tenderloin, but that’s a good thing. Caul fat can also be wrapped around sausage patties, meatballs, meatloaf and any type of roast. Extra caul fat can be frozen, and defrosted in the refrigerator before using.

Time in the Kitchen: 45 minutes

Servings: 4

Ingredients

caul fat

  • 4 garlic gloves, finely chopped
  • 1 tablespoon finely chopped rosemary, plus a few extra sprigs (15 ml)
  • 3/4 teaspoon kosher salt (3.7 ml)
  • 1 tablespoon grainy mustard (15 ml)
  • 1 tablespoon avocado oil (15 ml)
  • 1 ¼ to 1 ½ pound pork tenderloin (565 g to 680 g)
  • Approximately 2 ounces/56 g caul fat (although it’s unlikely to find packages of caul fat for sale that are less than 8 ounces/230 g—ask your local butcher)

Instructions

Primal

Preheat oven to 425 F/218 C. Place a cast iron skillet in the oven while it heats.

In a small bowl, mix together garlic, rosemary, salt and oil. Pat the pork dry. Rub the marinade all over the pork tenderloin. Do this at least 15 minutes before cooking the pork. Or, rub the roast down in the morning and refrigerate up to 8 hours before cooking.

Wrap the roast snugly in one layer of caul fat.

Put the pork in the hot skillet. Roast 10 minutes.

Turn the oven temp down to 375 F/190. Flip the loin and roast 5 to 10 minutes more—or until the thickest part reaches 140 to 145 F/60 C. The caul fat will help keep the meat moist, so even if the internal temp goes higher, the meat should still be moist and flavorful.

Remove from the oven and let rest 10 minutes before slicing.

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8 Comments on "Rosemary and Garlic Pork Loin in Caul Fat"

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RHONDA @ CHANGE IN SECONDS
2 months 9 days ago

Looks delicious

Pamela Briegel
Pamela Briegel
2 months 8 days ago

Talk about quick! Wow

Shary
Shary
2 months 8 days ago

Looks tasty. I don’t know how readily available caul fat is for most of us, but bacon strips would probably work pretty well in a pinch. The thing about pork tenderloins is that they are easy to overcook. You have to watch them closely.

Sam
2 months 7 days ago

Interesting info about Caul Fat. Great recipe.

JOHN
JOHN
2 months 7 days ago

I picked up a sous vide cooker on Black Friday. Pork tenderloin at 140 (!) degrees. So moist and juicy.

I’ve tried bacon, cod, oxtail (for soup), short ribs and steak. Everything was very tasty and the cod and short ribs were OMG fantastic.

Does Santa have room in his sleigh?

Tanya E
Tanya E
2 months 7 days ago

I haven’t cooked pork loin in one piece, but this recipe looks delicious I agree bacon would keep it moist too. I have sliced, marinated and sautéed it, to keep it moist, though. One to try.

Nick
2 months 5 days ago

I made this recipe last night and it really does taste great, thanks for sharing!

Mark Sisson
2 months 5 days ago

Glad to hear it, Nick. Caul fat makes the dish, I’d say. Be well.

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