A dried cure pork requires that you make space in your refrigerator and purchase the meat 3 to 5 days before you plan to serve it. Roasting with the bone in increases flavor.
To dry cure, rub the loin pork with a portion of salt. Place on a wire rack set over a paper lined pan and refrigerate uncovered for 5 days. Before roasting shave off a very thin layer of the hardened dehydrated meat on each end of the loin.
Vegetables
1 small carrot cut into small chuncks
1 small onion coarsely chopped
1 Tablespoon olive oil
Garlic Thyme Rub
3 garlic cloves minced (about 1 tablespoon)
2 teaspoon dried thyme,
2 tablespoons Kosher salt (or 1 1/2 tablespoons table salt)
2 tablespoons olive oil
3 tablespoons Madeira
To Prepare
Preheat the oven to 250 degrees F
Adjust your oven racks to lower middle section.
Mix the garlic, pepper, thyme and olive oil into a thick paste and rub each loin with a portion of this paste.
Toss the carrot and onion with olive oil and place in a large roasting pan.
Place a large roasting rack over the pan and set the loins on rack. Roast until the internal temperature of loins is 120-125 degrees F which takes about 1 1/2 hours.
Increase the temperature to 425 degrees F and continue to roast until meat registers 145 degrees F about 30 minutes more. Add 1 cup of water to roasting pan as pan drippings turn brown.
Transfer the loins to a serving platter. Cover loosely with foil. Strain the drippings into a measuring cup, pressing all liquids from the vegetables, and skim fat. Add additional water if necessary to equal 1 cup. Transfer into a small saucepan, add Maderia and simmer to blend the flavors about 5 minutes.
Carve the roast, cutting between each rib, and pass sauce separately at table.
Yield 6-8 servings
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