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pork loin

🥗Healthier: turkey loin

💰Cheaper: pork shoulder

Turkey loin is leaner, while pork shoulder is less expensive.

cornmeal

🥗Healthier: ground oats

💰Cheaper: flour

Ground oats provide a healthier coating, while flour is more economical.

In a bowl, mix together the kosher salt, sugar, brown sugar, curing salt, black pepper, garlic powder, and onion powder to prepare the cure.

Rub the pork loin thoroughly with the curing mixture, ensuring it's evenly coated.

Place the pork loin in a resalable plastic bag or a large glass dish, seal the bag or cover the dish with plastic wrap, and refrigerate for 5 to 7 days, turning the pork loin over every day to ensure even curing.

After the curing period, remove the pork loin from the bag or dish and rinse it thoroughly under cold water to remove excess curing mixture.

Pat the pork loin dry with paper towels.

Roll the cured pork loin in yellow cornmeal until it's evenly coated.

Preheat the oven to 325°F (165°C).

Place the cornmeal-coated pork loin on a baking sheet and roast for about 1 hour or until the internal temperature reaches 145°F (63°C).

Let the pork loin rest for a few minutes before slicing.

Slice the cornmeal-coated pork loin into 1/4 inch thick slices.

Heat a skillet over medium heat and cook the slices for 2 to 3 minutes on each side until golden brown and cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens