CookEat Recipe
Loin of Pork with Potatoes
One pork loin roasted with twelve small potatoes in the same pan. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1004. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the selected fresh boneless raw pork loin and verify 71°C at its centre together with potato tenderness. The 180°C oven estimate and one-hour historical guide do not certify the result. Limites : Raw loin 1360 g is not cooked meat yield; potato sizes, cooked loss, pan evaporation, actual roast duration and diners remain unknown.
Method
Steps
Step 1
Put the 1360 g fresh raw boneless pork loin in a small roasting pan and season with one teaspoon salt and half teaspoon white pepper. Peel, wash and lightly drain twelve small RAW potatoes; arrange around the pork. Pour 118 mL water into the pan and spread one tablespoon butter over the pork and potatoes.
Step 2
Roast with 180°C as the selected planning estimate and one hour as the historical guide, continuing as needed until the pork centre reaches 71°C and all potatoes are tender. Transfer the whole pork to a hot dish with the twelve potatoes around it and serve. No carving count, gravy reduction or diner yield is specified.
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