Yesterday I labored in the kitchen at the basic country loaf from Chad Robertson’s Tartine bread, and at the end of the night when I finally put my loaves in the fridge to slowly ferment, I decided that good bread warranted delicious meat so, as if I wasn’t tired enough, I spent another hour scoring and seasoning this skin-on loin roast. The result was definitely worth it: a superlative sandwich of extraordinary bread topped with succulent meat and fresh greens. Below is my method for the pork roast but if you want to dabble intrusion bread making, you can order Chad’s book here. Do not Google his recipe as none of the online reproductions come close to the depth of the descriptions and images in the book itself.
1. With a sharp knife, score in a criss-cross pattern
1 3lb skin-on pork loin
2. Season pork skin between scores with
salt and pepper to taste
3. Brush pork skin with
a little oil
4. Season meat, except skin, with a finely ground blend of
1 tsp grated lemon zest
1 Tbsp sea salt
3 cloves garlic
1 Tbsp fennel pollen or fennel seed (or a blend of both)
1 Tbsp fresh rosemary leaves
1 Tbsp fresh parsley
2 tbsp fresh thyme leaves
1 tsp freshly ground peppercorn
5. Refrigerate the roast at least four hours, uncovered, on the bottom shelf of your fridge
6. Let the roast sit at room temperature for 30 minutes before cooking
7. Preheat oven to 475°F and cook roast for 40 minutes, then lower temperature to 400°F and cook until thermometer reads 155°F, about another 40 minutes.
8. Allow the roast to rest for 30 minutes before carving with a serrated knife.