Crispy Pork Loin Cooked In A Wood Fire Oven @thepelletman1

Score the skin of the pork loin with a sharp knife, making small cuts to allow fat to render out.

Rub olive oil over the scored skin of the pork loin.

Sprinkle salt over the pork loin.

Place the pork loin skin-side up in a 12-inch cast iron skillet.

Preheat the wood-fired oven to 200 degrees Celsius and place the pork in for 15 minutes.

Reduce the oven temperature to 170-180 degrees Celsius after 15 minutes.

Thinly slice potatoes and add them to a pan.

Cover the potatoes with equal parts milk and cream.

Add 1 clove of garlic to the potatoes and stir.

Simmer the potatoes in the pan for about 5 minutes.

Transfer the potatoes to a lightly buttered gratin dish.

Sprinkle fresh rosemary and black pepper over the potatoes.

Pour some of the poaching liquid back into the gratin dish to cover the potatoes.

Add goya cheese to the gratin dish with the potatoes.

Place the gratin dish in the back corner of the wood-fired oven.

Drizzle olive oil over the broccoli and season with salt and black pepper.

Drizzle olive oil over the baby carrots and season with salt, black pepper, and fresh thyme.

Parboil the baby carrots for about 2-3 minutes before placing them in the oven.

After about 20 minutes, add the broccoli and carrots to the wood-fired oven.

Check the pork loin; it should reach 74 degrees Celsius.

Remove the pork loin from the oven and let it rest before slicing.

Equipment Needed

Spice Level:

Dietary