Did you know that October is National Pork Month? That’s why we’re focusing on pork all month long. It’s going to be a delicious 31 days.
So you’ve got yourself a loin of pork. We assume it’s D’Artagnan Berkshire pork, from hogs raised on pasture and never administered antibiotics or hormones. Berkshire pork is full-flavored and heavily-marbled, and is considered by many to be the best of pork.
Now a pork loin is a serious piece of meat – 6 pounds of porcine pleasure -and ideal for a dinner parties or celebrations, because you can serve 8 to 10 people with it. Pork loin is fairly easy to cook, so you are going to look like a culinary wizard with this one.
Read on for our favorite pork loin recipes.
Moist, tender Berkshire pork loin is stuffed with “Gascon magic” – a blend of Armagnac-soaked prunes and porcini mushrooms – before getting a flavorful dry-rub and roasted in Ariane’s recipe. It’s a winning combination.
This easy pork loin recipe yields juicy, fork-tender pork that’s full of flavor. Use any combination of fresh herbs you have on hand, but be sure you have plenty of them. This is not a sprig situation.
A paste of pungent garlic and fresh herbs coats the outside of this delicious roast, creating an extra flavorful crust and sealing in moisture. If you’re lucky enough for leftovers, this pork loin makes phenomenal sandwiches the next day.
If you’re cooking pork this month, share photos with us on social media. Use #NationalPorkMonth and tag @dartagnanfoods on Facebook, Instagram or Twitter.