Eat, Knit, Grow: Brown Sugared Pork Loin

This recipe is beyond simple. It's also beyond delicious. And the very simple reason for that is the meat thermometer. I am currently in love with my meat thermometer, it ensures that you have a perfectly cooked roast every time. I don't have any kind of fancy thermometer, just a cheap and pointy thing you shove into the meat every so often. So get yours out, or go buy one, check it obsessively, and roast something to to it's exact delicious temperature. Also remember, the internal temperature will rise a little while resting. I highly recommend reading/browsing the Field Guide to Meat for more information and temperature times, it also has really handy charts of pretty much every conceivable cut of meat. It is truly amazing how much better meat tastes when it's cooked perfectly.

Brown Sugar Pork Loin:
1 2-3 lb boneless pork loin
3 yellow onions
3 cloves of garlic
2 tbsp of brown sugar
1 tsp of salt
1/2 tsp of pepper
1/2 tsp of paprika
1/2 cup of chicken stock
2 tbsp of olive oil

Pre-heat the oven to 425 degrees. Chop the onions and mince the garlic, put them in the bottom of a small casserole dish. Mix together the sugar and spices. Rub the pork with the spice mixture so that all parts are covered, sprinkle any remaining mixture over the onions. Put the pork on top of the onions and drizzle pork and onions with olive oil. Roast for 20 minutes and then lower the temperature to 350 degrees. Continue cooking until a meat thermometer registers 150-155 degrees, about 20 to 30 minutes. Remove from oven and let stand 5 minutes, covered, before serving. This will yield a delicious and medium/medium-well cooked pork loin, with a slightly pink center. Serve in thick slices.