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Season the surface of the roast lightly but evenly with salt and pepper (about 3/4 teaspoon each), getting some into the score marks as well. Set the roast on a tray or in a baking dish and refrigerate, uncovered or loosely covered, for 24 to 48 hours. Let the pork sit at room temperature for 1 to 2 hours before roasting. Heat the oven.
1 center-cut pork loin with the belly flap attached, preferably with skin on (8 to 9 pound), or 1 boneless center-cut pork loin (about 5 pound) plus 1 pork belly; 5 garlic clove, minced; kosher ...
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In the United States, the U.S. Department of Agriculture recommends cooking ground pork, that is obtained from pig carcasses, to an internal temperature of 160 °F, followed by a 3-minute rest, and cooking whole cuts to a minimum internal temperature of 145 °F, also followed by a 3-minute rest. [2
Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat.
Porchetta (Italian:) is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The carcass is deboned and spitted or roasted traditionally over wood for at least eight hours, fat and skin still on.
Add the beef and brown on all sides over high heat. Transfer to the oven and roast the beef for 20 minutes. Remove the roast from the oven and allow the beef to rest in its juices, covered with ...
In this video, watch Martha use tender pork loin to make the Italian classic, porchetta. This crispy rolled meat dish is made with hefty butchers cuts and lots of highly aromatic spices. Serve the ...