The very first recipe in the pork section of the cookbook is for a roasted pork loin. I modified the recipe only very slightly, by adding a little black pepper and sweet paprika to the seasoning mixture.
- Pork loin (not tenderloin), about 4 lbs
- Salt
- Dried marjoram
- 3-4 apples
- Black pepper (optional)
- Sweet Hungarian paprika (optional)
Preheat oven to 375F. Quarter apples (I cored them, though the original recipe doesn't specify) and place in a baking pan. Score the fat on the top of the pork loin, and rub the pork loin all over with salt and dried marjoram. Place in the baking pan with the fat side up, and sprinkle the top with black pepper and paprika if you want to use it.
Then bake for about an hour and a half, or until it's fully cooked.
There isn't much else to the recipe even in the original book--it does mention that you shouldn't use a piece of pork much smaller than 4lbs, because it will "dry out and taste bad," and while I can see how that could be the case--the piece I used was a little bit under 4lbs and was wonderfully moist.
The book does include instructions for using a cut of meat from a young pig with the skin still on (which is actually where the instructions to score it with a knife came from, I just decided to apply the advice to the roast despite it not having skin), but I imagine most 21st century people would be using a similar cut of meat to the one I did--no skin.
Turned out wonderfully, and I am looking forward to making it again!
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