21 Day Aged Pork Loin Recipe
Make 21 Day Aged Pork Loin Recipe in just 504h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Loin
For Serving
Method
Preparation of Pork Loin
- 1
Brining the Pork Loin
In a large bowl, combine the kosher salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary. Rub the spice mixture all over the pork loin, ensuring it is evenly covered. Wrap the pork loin tightly in plastic wrap.
- 2
Aging the Pork Loin
Place the wrapped pork loin in the refrigerator and allow it to age for 21 days. It’s crucial to keep the temperature consistent and avoid opening the fridge too often.
Cooking the Pork Loin
- 3
Prepping for Cooking
After 21 days, remove the pork loin from the refrigerator. Unwrap it and let it sit at room temperature for about 30 minutes.
- 4
Searing the Pork Loin
Preheat your oven to 200°C (400°F). In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, sear the pork loin on all sides until it is nicely browned, about 3-4 minutes per side.
- 5
Roasting the Pork Loin
Transfer the skillet to the preheated oven. Roast the pork loin for 25-30 minutes or until the internal temperature reaches 63°C (145°F).
- 6
Resting
Remove the skillet from the oven and let the pork loin rest for at least 10-15 minutes before slicing. This helps to retain the juices.
Serving
- 7
Plate the Pork Loin
Slice the rested pork loin into thick slices and arrange on a serving platter. Garnish with fresh rosemary and thyme sprigs, and add lemon wedges on the side for squeezing.
