Organic Bliss
 
Roast Pork Loin

Michael Zentner
Chef, Inn at Meander Plantation

Michael Zentner hails pork as “the king of all meats,” though its quality obviously varies. “One of the benefits of living in Northern Virginia—besides the beautiful countryside—is the surplus of organic foods and farmers markets,” he says, adding that he relies almost exclusively on local farmers who “only use organic methods and purebred Tamworth or Berkshire hogs.” He recommends city folk look to a trusted butcher or gourmet retailers like www.nimanranch.com.

Photography by James Kim

PREP TIME: 5 MIN. COOK TIME: 25 MIN. SERVES 4-6

INGREDIENTS
*Pancetta seasoning salt
2 tablespoons minced garlic
1 tablespoon chopped lemon zest
1/4 cup coarsely chopped sage
1/4 cup coarsely chopped rosemary
1/4 cup finely minced pancetta
1/4 cup + 2 tablespoons kosher salt
1 teaspoon ground black pepper

Finely chop garlic and zest. Add herbs; mince everything until very fine. Slowly add pancetta until well mixed. Refrigerate (up to one week) or freeze (three months) mix.

1 tablespoon canola oil
1 6-pound pork loin roast
1 teaspoon sea salt
Pancetta seasoning salt
A few sprigs of rosemary and sage

Preheat oven to 425 degrees and arrange rack in the middle position. Score pork in a crosshatch pattern, cutting only fat and not the meat. Rub pork with pancetta seasoning and place in a baking dish.

Dust pork with rosemary and sage and place in oven. Roast 20 to 25 minutes or until the internal temperature is 145 degrees.

Remove roast from oven and loosely cover with foil to rest.

Carve roast into 1/2-inch slices. Generously drizzle olive oil over the entire roast, sprinkle with sea salt and scatter with rosemary and sage. Serve immediately.

(December 2007)